Acorn Squash Vellutata

January  9, 2015
1 Ratings
  • Serves 4 people
Author Notes

The word “velluto” is Italian for velvet, and Vellutata is the name of soups that have a velvet-like consistency and mouthfeel; lush and creamy, but without actually having cream or dairy and flour in it. —Valeria Fiori

What You'll Need
  • 4 Small acorn squash
  • 1 Medium celery root
  • 1 Medium shallot
  • 1 Small piece of ginger
  • 1/2 cup Vegetable broth
  • 4 tablespoons Extra Virgin Olive Oil plus some drops to garnish
  • 4 sprigs Fresh Thyme
  • 4 Slices sourdough bread
  1. Cut the top of the acorn squash off, discard of the seeds and roast the squash in the oven for 30 minutes at 400F.
  2. Cut the other vegetables in small pieces and brown them in a pot with 4 tablespoons of EVOO for 5 minutes, then add the broth and adequate salt.
  3. Bring to boil and simmer for 20 minutes.
  4. Let it cool for a couples of minutes.
  5. Purée the veggies and the squash in a blender (I prefer a vitamix to an immersion blender so that the soup is not airy.)
  6. Serve your soup in single portion inside the carved out squashes.
  7. Add on top of them a pinch of the crushed pecans.
  8. Scatter a sprig of thyme in each one and drizzle with Evoo.
  9. My family and I enjoy this soup with some home-made crostini. You just need to toast some slices of sourdough bread and dunk them in your Vellutata.

See what other Food52ers are saying.

  • Paul Komendacki
    Paul Komendacki
  • Lalli Dele
    Lalli Dele
  •  Burton
  • Pino

15 Reviews

Burton October 19, 2019
I tried this and it didn't come out *at all*. The squash was still un-scoopably and inedibly hard after 30 minutes, and it was still slightly underdone after I put it back in for another 10. What's more, 1/2 cup of liquid was almost comically too little to blend the vegetables into anything even close to a soup. It was almost too little liquid for my blender to even blend at all! I had to add two additional cups of water just to thin it into something remotely soup-like, and still ended up with a very thick soup. The presentation is beautiful, and the soup (once I corrected those two glaring errors) was ok, albeit a bit bland. But I'm actually wondering if this recipe is just misprinted to omit a few steps or something, because as written, it is *completely* unworkable.
Pino January 16, 2015
Complimenti bell'impiattamento e soprattutto deliziosa
Gio January 13, 2015
Excellent recipe!!
hcbla January 11, 2015
love this healthy recipe
Caryn R. January 10, 2015
Luisa January 10, 2015
Suggestiva e attraente foto che invita, senza dubbio, a provare questa squisita ricetta. Tiene que ser buenisima!!! Looks sooooo good!
cinzia January 10, 2015
It sounds good!
Selene January 10, 2015
Nutritious, certainly delicious, as well as artfully and exquisitely presented!
Sunny F. January 10, 2015
Can't wait to try this and love that it's vegetable-based!
Paul K. January 9, 2015
Can't wait to try it! Looks yummy!
manu January 9, 2015
Che delizia ..
Pino January 9, 2015
Bella e buona ricetta !
Manuela January 9, 2015
Great recipe!
Lalli D. January 9, 2015
Sounds like delicious...
mauriziofiori January 9, 2015
Love it!