Crema di Zucca (Squash Soup) [OC]

Let me show you how to make the easiest and best creamy **crema di zucca**! This is a butternut squash soup, or pumpkin soup depending on your squash preferences, but Italian style! This crema di zucca recipe is quick, cheap and very easy to make. It’s the perfect comfort food, with a deliciously rich, sweet and savoury taste, and a velvety smooth consistency. I love serving mine with croutons!

If you are a visual learner, you can watch my **recipe video** on my YouTube channel, Black Cat Kitchen!

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🥑🍓🥦**🍉🍋 INGRED**IENTS 🥔🥚🍫🧁🎂🍰

* 1 butternut squash, pumpkin or other squash (approximately 35 oz., 2.2 lbs or 1Kg)
* 1 large white onion, chopped in half
* 1 large potato (approximately 7 oz., 0.44 lbs, or 200 grams), chopped in cubes
* 68 fl oz. (2 litres) water or stock (You can also use vegetable or chicken stock)
* 1/4 tsp. cinnamon
* 1/4 tsp. nutmeg salt, to taste
* olive oil, as needed
* 1 small ciabatta or other stale bread, sliced into cubes
* Salt as needed

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💖 **METHO**D 💖

1. Preheat your oven to 200°C or 400°F.
2. Wash your squash and cut it in half vertically. With a large spoon, scoop out the seeds from the bottom bell part of your squash. This would be the same process if you’re using any other type of pumpkin.
3. Drizzle a roasting pan with a few tablespoons of olive oil. Season your squash with some salt and put into the roasting pan cut side down. With a knife, pierce through the skin of your squash.
4. Slice a large onion in half and remove the skin. Place it into the pan with the squash.
5. Roast your vegetables for 45 minutes until a knife easily slides into your squash.
6. While our oven is on, let’s prepare our croutons for the topping. Slice up some leftover bread into large cubes.
7. Toss the cubes with some olive oil and season with salt. You could also add herbs or additional seasonings if you wanted at this stage.
8. Spread the cubes on a baking tray and bake for 10 minutes until they are golden and toasted.
9. To a large pot add one large potato, peeled and cubed into 1inch pieces. Add about 2L of water (or stock) to the pot and bring it to a boil on high heat.
10. Remove the squash and onions from the oven and let cool slightly. Once the potatoes are soft, give the onions a rough chop, scoop out the flesh from the squash, and add them into the pot.
11. Season your soup with cinnamon and nutmeg.
12. Blend with an immersion blender, or very carefully in a traditional blender.
13. Taste and adjust seasonings to your preference.
14. Top with croutons, a drizzle of oil, and some freshly cracked black pepper.