Showing posts with label amaretto squash. Show all posts
Showing posts with label amaretto squash. Show all posts

Thursday, 31 December 2015

Recipes for Making Amaretto Squash Soup and Tuscan Bean-Pasta Soup

These recipes for making amaretto squash soup and Tuscan bean-pasta soup are prepared from low fat ingredients. They are Italian classics which are easy to prepare.

Recipe for Amaretto Squash Soup


* 900g of butternut squash
* 750ml of milk
* 25ml of amaretto
* 15ml of vegetable oil
* 1 onion
* A pinch of nutmeg
* 1 small potato
* Salt and pepper


- Peel the potato and chop it into very small sizes. Chop the onion also to small sizes
- Peel the butternut squash, remove the seeds from it and cut it into small cubes
- Put the vegetable in a saucepan and heat over medium heat
- Add the butternut squash, onion and potato. Cook for about 5 minutes in order for the onion to become soft
- Add 370ml of the milk and allow to boil. Reduce the heat and simmer for about 10 minutes for the vegetables to be soft
- Remove the saucepan from the heat and allow to cool. Blend the soup in batches by using a blender
- Return the soup to the saucepan, add the nutmeg, amaretto and the remaining milk and stir. Add pepper and salt to taste
- Gradually reheat the soup over low heat. Do not allow to boil. Serve as required.

Recipe for Tuscan Bean-Pasta Soup


* 2  carrots
* 3 garlic cloves
* 80ml of olive oil
* 6 celery stalks
* 800ml of canned tomatoes
* 2 tablespoons of chopped basil
* 12 slices of toasted bread
* 120ml of pepe bucato
* 80ml of grated parmesan cheese
* 4 onions
* 1/2 teaspoons of salt
* 500ml of sliced savoy cabbage
* 2L of chicken stock
* 540ml of canned white kidney beans
* freshly ground pepper


- Cut the carrot and celery stalks into very small cubes. Cut the garlic into very tiny sizes
- Slice the onions into rings
- Rinse the kidney beans with water
- Put 25ml of the olive oil in a large saucepan and heat over medium heat.
- Add the carrots, garlic, onions, celery stalks and salt. Cook for 10 minutes while stirring at regular intervals, in order to soften the onion rings
- Add the cabbage, and cook for about 3 minutes. Add the tomatoes, chicken stock and basil, stir and allow to boil
- Add the pepe bucato and cook for 12 minutes in order for the pasta to become soft but firm. Add the beans, stir and remove from heat
- Preheat an oven to about 190C. Put 4 slices of the toasted bread in an oven-proof pot
- Sprinkle the bread with 10ml of olive oil and 25ml of parmesan cheese, and pour half of the prepared soup over the slices of bread
- Put another 4 slices of bread, sprinkle with 10ml of olive oil and 25ml of parmesan cheese, and pour the remaining half of the soup
- Put the last 4 slices of the bread into the pot and sprinkle with the remaining olive oil and parmesan cheese
- Bake for 10 minutes in order for the cheese to become golden brown
- Season with the freshly ground pepper and serve

Get more recipes at recipes for making black bean soup, pasta and bean soup and chicken rice soup.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated.