Recipes › Soup › Crema Di Zucca Butternut Squash Soup Recipe

Crema Di Zucca Butternut Squash Soup Recipe

Recipe by Pedro M. A. Neves

Crema di zucca is a luxurious Italian autumn soup that transforms roasted butternut squash into a velvety, naturally sweet purée enriched with butter, cream, and sage. This Lombard classic celebrates simple ingredients with refined technique, delivering warmth and elegance in every spoonful. The golden-orange color and silky texture make it a standout first course or light lunch.

Ingredients

• 1 butternut squash (about 1.2 kg / 2.6 lbs), peeled, seeded, and cubed
• 4 tablespoons (60 g) unsalted butter
• 1 medium yellow onion (150 g), coarsely chopped
• 1 litre (4 cups) vegetable or chicken broth
• 120 ml (½ cup) heavy cream
• 8-10 fresh sage leaves
• salt and freshly ground black pepper to taste
• 50 g (½ cup) grated Parmigiano-Reggiano cheese
• 2 tablespoons (30 ml) extra-virgin olive oil
• nutmeg, pinch

Instructions

1. Heat butter and olive oil in a large heavy-bottomed pot over medium heat until the butter foams, about 1 minute.

2. Add chopped onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent but not browned.

3. Add cubed butternut squash and stir to coat with the fat. Cook for 2 minutes to lightly toast the squash.

4. Pour in the broth and bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 25-30 minutes until squash is completely tender and easily pierced with a fork.

5. Remove from heat and add sage leaves. Allow to steep for 2 minutes to infuse flavor.

6. Using an immersion blender, purée the soup until completely smooth and creamy, working in batches if necessary. For a thinner consistency, add more broth gradually while blending.

7. Stir in cream and a pinch of nutmeg. Season with salt and pepper to taste.

8. Return to low heat and warm through gently for 2-3 minutes without boiling. Taste and adjust seasoning.

9. Ladle into warm bowls. Drizzle with extra-virgin olive oil, top with grated Parmigiano-Reggiano, and garnish with a single crispy sage leaf if desired.

Substitutions

• Replace heavy cream with crème fraîche or sour cream for a sharper tang
• Use vegetable broth exclusively for a fully vegetarian version
• Substitute sage with thyme or rosemary for different herbaceous notes
• Replace butter with extra-virgin olive oil for a lighter, dairy-free version

Tips

• Roasting the squash in a 200°C (400°F) oven for 35 minutes before cubing intensifies the flavor and reduces cooking time
• Always blend soup while still hot for the smoothest texture; cold soup does not purée evenly
• Sage leaves can be crisped separately in a small pan with butter and used as garnish for textural contrast
• Make this soup 1 day ahead; flavors deepen overnight and reheating is simple over gentle heat

Crema di zucca is a signature autumn dish in the Lombardy and Emilia-Romagna regions of northern Italy, where pumpkin and squash feature prominently in seasonal menus. Traditionally served as a primo (first course) in multi-course Italian meals, this soup embodies the Italian philosophy of elevating simple, seasonal vegetables through thoughtful technique and quality ingredients.

You might also like

Easy Slow Cooker Vegetarian Minestrone Recipe

495 min · Soup

Escarole and Bean Soup Recipe

50 min · Soup

Gnocchi Soup Recipe

60 min · Soup

Green Minestrone Recipe

65 min · Soup