Ready-to-eat soup made with butternut squash and mascarpone, featuring a smooth texture and naturally sweet, aromatic flavor. Serve hot or warm. Recommended with extra virgin olive oil, grated Parmesan. You can also top it with toasted pumpkin seeds and a hint of spice.
Open the jar and place it (without the lid) in the microwave for a few seconds, or pour the velouté into a small saucepan, add a tablespoon of water, and heat gently on the stove for a few minutes. Serve with grated Parmigiano cheese and a drizzle of extra virgin olive oil. Also delicious when enhanced with a touch of cardamom or saffron, and topped with a sprinkle of toasted pumpkin seeds.
Soups such as minestrone, broths, and veloutés have very ancient origins and are deeply rooted in traditional peasant cooking. Minestrone, in particular, dates back to Ancient Rome and was originally made with vegetables, legumes, and grains cooked together depending on seasonal availability. Over time, these recipes evolved into different preparations: broths tend to be lighter and more liquid, soups are generally heartier, and veloutés are smooth and creamy blends of vegetables, often refined for a more delicate texture. What they all share is the idea of simple, nourishing food closely tied to local ingredients and culinary tradition.
