This recipe comes from the latest cookbook from a friend of Timothy Grayson, who wrote Sunday's Travel story about regional Italian cuisine.

Milanese Winter Squash Soup

From “The Italian Vegetable Cookbook” by Michele Scicolone, Houghton Mifflin Harcourt, 2014

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 butter

3/4 cup grated Grana Padana or Parmigiano Reggiano

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 ring the mixture 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 1/2 cup of the cheese.  Taste for seasoning.  Serve hot sprinkled with the remaining cheese.

Serves: 4