“Gallo nature” spelt soup with butternut squash, sage and dry porcini mushroom

Pay attention foodies, this earthy, tasty recipe full of rustic charm is the perfect choice for your meal in this upcoming autumn season. Flavoursome Italian spelt soup with butternut squash, sage and a touch of indulgence from the dry porcini mushroom.

Spelt is an amazing wholegrain which is very tasty and should be used more often in our kitchens. Rich in fibre and protein, it also has a low level of gluten and is highly recommended for who suffers of diabetes.

Believe me, when the first cold days will arrive, you will love this cosy and comforting dish.

Serves: 4 people – Preparation time: 20 minutes – Cooking time: 30 minutes

 

100g Gallo Nature spelt

30g onion, chopped

2 tablespoon extra-virgin olive oil

1 small bunch of sage

100ml dry white wine

20g dried porcini mushroom

Salt and pepper to taste

200g butternut squash

1lt veg stock (or water)

 

 

Pre-soak the dry porcini into 100 ml of cold water.

Sweat the chopped onion in a large casserole with a pinch of salt and a drizzle of extra-virgin olive oil. Once this is cooked and golden, add the spelt and roast it for about 1 minute. Pour the white wine and let the alcohol evaporate. Pour in the veg stock and set the cooking time for about 20-25 min.

While the spelt is cooking, chop the butternut squash in small cubes and keep all the trimmings. To make the butternut squash puree cook the trimmings in a small glass bowl in the microwave and then blend them in a processor.

Once there is just 10 minutes left on the timer add the butternut squash cubes to the spelt and drain the dry porcini mushroom from the water but remember to save the water.

Pour the mushroom water in the soup and roughly chop the porcini. Once there is only 5 minutes left on the timer add the porcini and the squash puree to the soup and keep cooking until the time is up and the spelt al dente.

Once the soup is ready season it with salt and pepper to taste and add a tablespoon of extra-virgin olive oil.

Pour the soup in a large pasta bowl and garnish with chopped sage.

 

Recipe by Danilo Cortellini

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