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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
Serves: 4 people
Small acorn squash
Medium celery root
Small piece of ginger
cup Vegetable broth
tablespoons Extra Virgin Olive Oil plus some drops to garnish
sprigs Fresh Thyme
Slices sourdough bread
- Cut the top of the acorn squash off, discard of the seeds and roast the squash in the oven for 30 minutes at 400F.
- 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.
- Bring to boil and simmer for 20 minutes.
- Let it cool for a couples of minutes.
- Purée the veggies and the squash in a blender (I prefer a vitamix to an immersion blender so that the soup is not airy.)
- Serve your soup in single portion inside the carved out squashes.
- Add on top of them a pinch of the crushed pecans.
- Scatter a sprig of thyme in each one and drizzle with Evoo.
- 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.
- This recipe was entered in the contest for Your Best Restorative Recipes