Crema di zucca, or squash soup, is one of the most comforting ways to fight the winter blues. From Parmigiano to pancetta, here are some ideas to take yours up a notch.
Selecting a cheese
Cut the squash into small cubes then transfer to a saucepan. Combine with 1 chopped onion and salt and pepper to taste. Cook for 20 minutes, then blend using an immersion mixer. Add some croutons, perhaps toasted in a pan with a little butter and a generous sprinkling of Parmigiano Reggiano, for extra flavor. If you're in the mood for a different cheese, gorgonzola or taleggio contrast nicely with the squash's sweetness – just add a spoonful to the center of each bowl before serving. If you prefer not to temper the sweetness, use a more delicate cheese, such as goat cheese.
Oranges, artichokes, or pancetta?
To change up the squash soup, combine it with pancetta speck, or smoked salmon, or even some sausage and rosemary. Crema di zucca goes well with potatoes, vegetables (especially radicchio and chicory), lentils, chickpeas, beans, artichokes, and even almonds. For the latter, lightly toast and chop them, then use them as a garnish. To add some tang, julienne the zest of one or two oranges, blanch the zest strips in boiling water along with the orange wedges for 30 seconds. Blend in the blender with all the other ingredients.
From sea to land
Create harmony between sea and land by adding clams, shrimp, or scallops. Wrap in pancetta and sauté in a pan with melted butter over high heat. Place into the squash soup before serving.
Wine pairings
Since squash is a sweet vegetable, we recommend pairing crema di zucca with a Riesling from Alto Adige, Chardonnay, or Lambrusco.