Velvet Cream of Butternut Squash with Amaretti Crumbs
- 12 ounces/350g peeled butternut squash, diced (about 2 cups)
- 1 white onion, finely minced
- 4 tablespoons/55g butter
- 2 cups/460ml good quality chicken broth, hot
- ¼ cup heavy cream
- 1 tablespoon sugar
- Extra virgin olive oil
- 8 Amaretti cookies, crushed or crumbled into crumbs
- Kosher salt and freshly grated white or black pepper to taste
- Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the minced onion and cook, stirring with a wooden spoon, until the onion has softened. Add the diced squash and stir to coat with the cooking oils. Cook the squash for a few minutes, stirring, until the moisture in the pan has evaporated.
- Pour the hot broth into the pan and bring to a simmer. Reduce the heat slightly and cook, partially covered, until the squash is soft, 8 to 10 minutes. Remove from heat.
- Using a stick blender or a food processor, blend the soup until smooth. Slowly add the cream a little at a time, stirring, until well incorporated. Add the sugar and season with salt and pepper to taste. Return the pan to the stove over low heat. When the soup begins to simmer remove from heat and add the remaining butter, stirring gently until velvety smooth.
- Serve in small warmed bowls topped with a drizzle of extra virgin olive oil and a sprinkling of Amaretti crumbs.
An accomplished Chef and authority on the fine art of Italian living, Deborah Dal Fovo mastered her culinary education in Italian food and wine hands-on from some of Italy's finest and most renowned chefs, winemakers and food producers. Her formal culinary studies include classic training at French Master Chef Roger Vergé's legendary cooking school in Mougins, France.
Deborah's love of food and cooking began at home in her Northern Italian-American household inspiring her to return to Italy where she lived in both Milan and Tuscany for 20 years while traveling extensively throughout Italy cultivating the country's diverse regional flavors and culinary traditions.
A dual citizen of Italy and the United States, Deborah now lives primarily in Northern California and shares her vast Italian experience with the U.S. as a Private Chef, Cooking Instructor, Italian Lifestyle expert and an enthusiastic Italian ambassador of good taste.
Deborah Dal Fovo currently teaches authentic Italian Cooking classes at Draegers, Ramekins, Relish, Sur la Table, and VIVA cooking schools and at her own private classes in San Francisco and Marin County.
For more information, visit www.deborahdalfovo.com