BUTTERNUT SQUASH SOUP

Soup - Vegetarian - Lactose and gluten free

Considering that we probably ate too much for Easter, this recipe will balance the calories intake.

2 cups diced butternut squash
1 diced onion
1 cup carrots, diced or sliced
1 medium potato, peeled and diced
1 cup crushed Italian San Marzano
1 cup peas
2 tbsp chopped fresh parsley
Extra virgin olive oil and salt


In a big saucepan with lid, arrange all vegetables, except for peas. Add enough water (or vegetable/chicken broth) to cover vegetables by a couple of inches and bring to a boil.

When it boils, add salt (if made with water), lower heat to simmer and cover with lid. Cook until vegetables are soft.

Transfer vegetables and broth to a blender and blend until you obtain a smooth cream.

Transfer back to the saucepan. Season with salt, add peas and parsley; cook on medium heat until peas are done.

Serve immediately, drizzled with a very good extra virgin olive oil.

This recipe serves 3-4


- You can blend only part of the vegetables and add them to the cream together with peas, if you want some more pieces.
- I often cook broken angel hair (or very short cut pasta) into it.
- You can serve it with bread croutons, brushed with garlic (or just plain ones).