Winter in Milan is often gray and damp. Feeling cold and tired on a visit there, I was looking for a pick-me-up and ordered this soup of the day for lunch at a busy trattoria. I was rewarded by its gorgeous orange color and creaminess. The addition of small pasta gave the soup more substance. Here’s my version. In Milan, the preferred cheese for this is Grana Padano, a locally made cow’s-milk cheese that closely resembles Parmigiano-Reggiano. Both are firm-textured and flavorful, but Grana Padano is slightly milder and less crumbly.
Serves 4
INGREDIENTS:
- 1¼ pounds butternut or other winter squash, halved lengthwise, seeded, peeled, and chopped (about 5 cups)
- 2 cups water
- 2 cups milk
- Salt
- 1 cup tubetti or ditalini pasta
- 2 tablespoons unsalted butter
- ¾ cup freshly grated Grana Padano or Parmigiano-Reggiano
INSTRUCTIONS:
- In a large saucepan, combine the squash and water and bring to a simmer. Cover and cook for 15 to 20 minutes, or until the squash is very tender. Let cool slightly.
- Transfer the soup to a blender or food processor in batches and puree until smooth.
- Return the soup to the saucepan. Whisk in the milk and salt to taste and bring to a simmer over medium heat.
- Add the pasta and cook, stirring often so that the pasta does not stick, until tender yet firm to the bite, about 10 minutes.
- Add more water if the soup is too thick.
- Stir in the butter and ½ cup of the cheese. Taste for seasoning.
- Serve sprinkled with the remaining ¼ cup cheese.
