Zucca Recipe

Inspired by River Roast

Time40m

Serves4

Make Zucca Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Butternut Squash
Peel, seed, and dice the butternut squash into small cubes.
2
Sauté Garlic and Sage
In a large pot, heat the olive oil over medium heat. Add the minced garlic and fresh sage leaves. Sauté for about 2 minutes until fragrant.
3
Add Squash and Broth
Add the diced butternut squash to the pot, stirring well to coat with the garlic and sage. Pour in the vegetable broth, add salt and pepper, and bring the mixture to a boil.
4
Simmer
Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
5
Blend
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture to a countertop blender in batches.
6
Finish with Cheese
Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning with more salt and pepper if needed.
7
Serve
Ladle the soup into bowls and garnish with additional sage leaves and a sprinkle of Parmesan cheese.