As the leaves change color and the air gets crisper, nothing feels as comforting and nourishing as a bowl of warm Zuppa di Zucca, or roasted butternut squash soup. This Italian classic goes beyond the ordinary with its sumptuous texture and layers of flavor. Enriched with nutrients, our Zuppa di Zucca recipe celebrates the squash’s natural sweetness and is sure to become a staple in your fall recipe collection.
Is zuppa di zucca good for you?
Butternut squash soup, or, as it’s affectionately known in Italian, “zuppa di zucca,” is incredibly good for you. One cup of this delightful soup is loaded with essential vitamins and minerals such as Vitamin A, Vitamin C, Magnesium, and Potassium. The antioxidants present in butternut squash, including vitamin C, vitamin E, and beta-carotene, play a crucial role in combating inflammation and reducing the risk of several chronic diseases.
Is it OK to freeze Zuppa di zucca?
Wondering if you can save some zuppa di zucca for later? Absolutely! Once cooled to room temperature, store the butternut squash soup in an airtight container or freezer bag, leaving some room for expansion, and freeze for up to 3 months. Thaw it in the fridge overnight before reheating to enjoy a quick, nutritious meal anytime.
Why is it called butternut squash?
Butternut squash, the main ingredient of zuppa di zucca, originates from the Americas, with the variety believed to have been developed in the 1940s. It was named ‘butternut’ squash because of its smooth-as-butter texture and nutty taste, qualities that make this soup a beloved dish across cultures.
Ingredients
- 600 g Squash
- 200 g Carrots
- 200 g Celery
- 200 g Onion
- 200 g Potatoes
- 10 ml olive oil
- 10 g Rosemary
- 2 Bay leaves
- 10 g Garlic
- 5 g Peppercorns
- 20 g stock cube
- Salt
Hints and Tips:
For those looking to experiment, the vegetable stock in this “zuppa di zucca” recipe can be substituted with chicken stock for a richer taste, or cream can be added for a creamier texture. Remember, the joy of cooking lies in making the recipe your own.
Enhance your culinary creation further by serving it with homemade croutons, adding a delightful crunch that perfectly complements the soup’s smoothness. Discover how to make these irresistible croutons by following a simple recipe here.
Allergens
Celery
Method
- Preheat your oven to 200°C (400°F).
- Spread the squash on a baking sheet in a single layer. Top with sliced garlic, rosemary, and chili (if using). Drizzle with olive oil and season with salt. Roast in the oven for about 25–30 minutes, or until the squash is tender and starts to caramelize.
- Halfway through, give them a stir for even roasting.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
- While the squash is roasting, in a large pot,, dissolve the stock cube in about 1 liter (4 cups) of hot water, stirring until fully dissolved.
- Add the chopped carrots, celery, onion, potatoes, bay leaves, and peppercorns, and bring to a simmer.
- Let it cook gently for about 15–20 minutes, or until all the vegetables are soft.
- Once the squash is roasted and the vegetables are cooked, remove the bay leaves and discard them.
- Add the roasted squash into the pot with the rest of the vegetables.
- Use an immersion blender to blend the soup directly into the pot until smooth. If the soup is too thick, add more water or stock to reach your desired consistency.
- Season with salt to taste.
- Ladle the soup into bowls.
- Optional: Garnish with a drizzle of olive oil, a sprinkle of chili flakes, or fresh herbs.
Serve hot with crusty bread on the side.
Related Recipes You Might Love
Zuppa di Fagioli: Dive into the rustic flavors of Italy with our Zuppa di Fagioli. This bean soup is not only heartwarming but also packed with protein and fiber, making it a nutritious addition to your meal rotation.
Zuppa di Lenticchie: Experience the simple elegance of Italian cuisine with our Zuppa di Lenticchie. Lentils, a staple in Italian cooking, bring a hearty texture and plenty of nutrients to this delightful soup.
Farinata di Ceci: A unique and flavorful dish, Farinata di Ceci is a chickpea pancake that hails from the Ligurian coast. It’s crispy, gluten-free, and pairs wonderfully with any soup or salad.
Eggplant Cannelloni: For a twist on a classic, our Eggplant Cannelloni offers a delightful vegetarian option. Filled with ricotta and spinach and topped with tomato sauce, it’s a comforting dish that doesn’t skimp on flavor.
Panettone Zucotto: End your meal on a sweet note with our Panettone Zucotto recipe. This dessert transforms the traditional Christmas bread into a creamy, indulgent treat that’s perfect for any special occasion.
Explore these recipes to bring a taste of Italy into your home, each offering its own unique flavors and benefits. Whether you’re in the mood for another soup, a gluten-free option, a vegetarian delight, or a sweet dessert, we have something to satisfy your cravings.
Roasted Butternut Squash Soup: A Classic Recipe Card
Zuppa di Zucca
Equipment
- 1 baking tray
- 1 Large pot
Ingredients
- 600 g Squash
- 200 g Carrots
- 200 g Celery
- 200 g Onion
- 200 g Potatoes
- 10 ml olive oil
- 10 g Rosemary
- 2 each Bay leaves
- 10 g Garlic
- 5 g Peppercorns
- 20 g stock cube
- Salt to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Spread the squash on a baking sheet in a single layer. Top with sliced garlic, rosemary, and chili (if using). Drizzle with olive oil and season with salt. Roast in the oven for about 25-30 minutes, or until the squash is tender and starts to caramelize. Halfway through, give them a stir for even roasting
- While the squash is roasting, in a large pot dissolve the stock cube in about 1 liter (4 cups) of hot water, stirring until fully dissolved.
- Add the chopped carrots, celery, onion, potatoes, bay leaves and peppercorns and bring to a simmer.
- Let it cook gently for about 15-20 minutes, or until all the vegetables are soft.
- Once the squash is roasted and the vegetables are cooked, remove the bay leaves and discard them.
- Add the roasted squash into the pot with the rest of the vegetables.
- Use an immersion blender to blend the soup directly in the pot until smooth. If the soup is too thick, you can add a bit more water or stock to reach your desired consistency.
- Season with salt to taste.
- Ladle the soup into bowls.
- Optional: Garnish with a drizzle of olive oil, a sprinkle of chili flakes, or fresh herbs.
- Serve hot with crusty bread on the side.
Nutrition
Every bowl of Zuppa di Zucca is a journey through Italy’s culinary artistry, right in your kitchen. Share your Zuppa di Zucca moments with us, and let’s spread the warmth of Italian hospitality together.
Buon Apettito!
Roasting the squash was genius!! This soup is delicious and I can’t wait to make another batch.
I added some cream and this was a hit with the whole family! It’s so tasty!!!
So delicious!! I’ll be making it again for sure!
Delicious and comforting. The rosemary and bay leaf add a wonderful flavour. We served with homemade garlic bread and everyone enjoyed it.
Getting cold down under and always looking for new soup recipes to try. This was great! Definitely adding it to our rotation of soups!
I love this butternut soup. It’s wonderfully rich and creamy.