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Butternut Squash Soup
Zuppa di Zucca

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 35 minutes

Servings: 7-9

Regions: Lombardia

Wine pairing: Red

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Ingredients

1 cupBARILLA Pastina
1/2 cupextra virgin olive oil
2carrots, chopped
1 cupsmall onion, chopped
6 cupssmall butternut squash, peeled, seeded, and cut into 1/2 inch pieces
2 cartons (32 ounces eachchicken broth
1 quartwater
1-1/2 cups (8 ounces)Idaho potatoes, peeled, cut into 1/2-inch pieces
2 teaspoonssalt
1/4 teaspoonwhite pepper
2 tabelspoonsfinely chopped fresh marjoram


HEAT oil in 8-quart pot over medium-high heat. Add carrots and onion; sauté 5 minutes, stirring occasionally. Add squash, broth, water, and potato; bring to a boil.
REDUCE heat; simmer 20 minutes, stirring occasionally. Let cool slightly.
PLACE small amounts of mixture in blender or food processor; then puree, until ¾ of total mixture is pureed. Transfer pureed mixture back to pot; return to a boil.
STIR in pasta; continue cooking 6 minutes, stirring occasionally. Stir in remaining ingredients.



Sprinkle with brown sugar before serving. May cut recipe in half.


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