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    Soup & Stew

    Vellutata di Zucca (Healthy Acorn Squash Vellutata)

    Posted on March 21, 2016
    vellutata di zucca featured

    This dish is very simple to make and very delicious.

    Ingredients and Tools:

    • 2 Acorn Squash
    • 1 Sweet Potato
    • 3 steams of Leeks
    • Coconut Oil
    • Bone Broth
    • Salt and Pepper to taste
    • Hand Blender

    How to make Acorn Squash Vellutata:

    1. Cut the squashes in half and scoop out the seeds out with a spoon.
    2. Cover an oven tray with a sheet of parchment paper.
    3. Coat it wit coconut oil and put the cut squashes on the tray facing down.vellutata di zucca template1
    4. Cover the tray with aluminum foil.
    5. Bake at 350 for 35/45 minutes, until is soft.
    6. Slice the leeks and sauté them on a pan with coconut oil, add some salt to taste.vellutata di zucca template2
    7. When the squashes are ready take them out and turn them upside down to cool, so they are more manageable.
    8. Cut the sweet potato into squares.
    9. Take a big pot, put inside the leeks and the sweet potato and scoop the squashes meat and add that to the pot.vellutata di zucca template3
    10. Put some bone broth to cook, you want the mix to be quite liquid.
    11. Cook until the sweet potato is soft.
    12. Take a hand blender and blend the mix until is all smooth.vellutata di zucca template4

    Serve & enjoy!

    Healthy Squash Vellutata
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    Prep Time
    15 min
    Cook Time
    1 hr
    Prep Time
    15 min
    Cook Time
    1 hr
    Ingredients
    1. 2 Acorn Squash
    2. 1 Sweet Potato
    3. 3 steams of Leeks
    4. Coconut Oil
    5. Bone Broth
    6. Salt and Pepper to taste
    7. Hand Blender
    Instructions
    1. Cut the squashes in half and scoop out the seeds out with a spoon.
    2. Cover an oven tray with a sheet of parchment paper.
    3. Coat it wit coconut oil and put the cut squashes on the tray facing down.
    4. Cover the tray with aluminum foil.
    5. Bake at 350 for 35/45 minutes, until is soft.
    6. Slice the leeks and sauté them on a pan with coconut oil, add some salt to taste.
    7. When the squashes are ready take them out and turn them upside down to cool, so they are more manageable.
    8. Cut the sweet potato into squares.
    9. Take a big pot, put inside the leeks and the sweet potato and scoop the squashes meat and add that to the pot.
    10. Put some bone broth to cook, you want the mix to be quite liquid.
    11. Cook until the sweet potato is soft.
    12. Take a hand blender and blend the mix until is all smooth.
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