Zuppa di Zucca alla Mantovana (Mantuan Pumpkin Soup with Sage)
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Ingredients
- 800 g butternut squash, peeled and cubed
- 30 g butter
- 100 g onion, finely chopped
- 900 ml vegetable stock
- 8 fresh sage leaves
- 40 g parmesan, grated
Nutrition (per serving)
- Calories
- 205 kcal
- Protein
- 6.6 g
- Carbohydrate
- 22.9 g
- of which sugars
- 6.6 g
- Fat
- 9.5 g
- of which saturates
- 5.8 g
- Fibre
- 4.5 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large saucepan over a medium heat, add the onion and cook for 6 minutes until soft.
- 2
Add the butternut squash and vegetable stock, bring to the boil, then simmer for 20-25 minutes until the squash is very tender.
- 3
Blitz until smooth.
- 4
Meanwhile, melt the remaining butter in a small frying pan, add the sage leaves and fry for 1-2 minutes until crisp.
- 5
Ladle the soup into bowls, scatter with the crispy sage and parmesan to serve.
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