This soup can be made in advance and warmed up briefly just before serving. The warm color, the subtle presence of nutmeg, and the smooth texture will start off any dinner or lunch on a comforting note. You can simply serve it with crisp sage leaves and brown butter, or add some crunchy bread croutons; a spoonful of thick yogurt or a dash of cream instantly adds an extra layer of creaminess.
This recipe is featured in the story, The Easy, Cheesy Casserole That’s Always on My Sunday Dinner Table, sponsored by Lagostina. —Giulia Scarpaleggia
- Prep time 10 minutes
- Cook time 50 minutes
- Serves 4
(500 grams) butternut squash
leek, thinly sliced
extra virgin olive oil
2 1/2 cups
(400 grams) cooked chickpeas
salt, to taste
black pepper, to taste
3 1/2 tablespoons
(50 grams) butter
- Peel the butternut squash and cut it into pieces. Add the butternut squash, extra virgin olive oil, and leek into a saucepan over low heat. Add a generous pinch of salt.
- Cook for about 25 minutes, stirring often to flavor the butternut and to prevent the leek from burning.
- Pour in 2 1/2 cups (500 milliliters) of water and the cooked chickpeas; cook for 15 more minutes, stirring occasionally. Then, puree everything with an immersion blender. Season with salt and pepper, to taste, and add a pinch of grated nutmeg.
- In a separate saucepan, melt the butter with the sage leaves over medium heat and cook until they are crisp. Serve the soup topped with the crisp sage leaves and drizzle with the brown butter.