Creamy Winter Squash Soup: Crema di Zucca

1. 1

   In a large skillet, heat 2 tablespoons butter over high heat until the butter foams and subsides.

2. 2

   Add the bread, working in batches if necessary, and fry over high heat until golden and crispy.

3. 3

   Rub each bread slice with the cut side of 1/2 a garlic clove, cut into very small pieces, and set aside.

4. 4

   In a medium stockpot, heat the remaining butter over medium-high heat.

5. 5

   Add the squash, salt and pepper, to taste, cinnamon and lemon juice and cook over medium-high heat for 20 to 25 minutes, until the squash is very soft and broken down.

6. 6

   Add the bread crumbs and milk and bring to a boil.

7. 7

   Lower heat and cook over medium-low for 15 minutes, adjust the seasoning and serve immediately over bread pieces.

* Per serving · 4 servings · Values may vary.