Zuppa di Zucca Zala Venetian Pumpkin Soup Pumpkin or the sweeter Butternut Squash makes a delicious soup. You can roast OR boil the squash. Each method imparts a slightly different taste. Try both methods and decide which one is better! 1 1/4 lbs Butternut Squash OR Pumpkin 1 cup Onion (chopped)        OR 1 large or 2 medium Leeks (white part only, cleaned & chopped) 1 Tbl Butter 2 cups Chicken Broth 2 cups Water 1/4 tsp Salt 1/8 tsp ground Nutmeg 1/4 - 1/2 cup light Cream ROASTED METHOD 1. Cut squash into quarters, remove seeds. 2. Place unpeeled squash into 375º oven.        Roast about 30 - 40 minutes until squash is soft. 2. Saute Onion OR Leek a 2 qt. pot with the Butter.        Saute until golden. 3. When squash is tender, remove from oven,        scoop out the flesh place in a bowl.        Discard the skins. 4. Add the sauteed Onion OR Leek to the squash. 5. In a food processor or blender, puree in batches until smooth,        using some of the water to assist. 5. Return the processed squash to the pot.        Add any remaining water and Chicken Broth.        Stir, bring to boil. 6. Lower heat, add Salt, Nutmeg & Cream. Stir.        Simmer for about 5 minutes.        Serve. BOILED METHOD 1. Peel Squash, remove seeds, cut flesh into 1/2" dice. 2. Saute Onion OR Leek a 2 qt. pot with the Butter.        Saute until golden. 3. Place diced Squash, Broth, Water & Salt into pot. 4. Bring to boil, lower heat, simmer for 30 minutes,        stirring occasionally until squash softens. 5. When squash is tender,        puree in batches until smooth,        transferring to another pot.        Stir, bring to boil. 6. Lower heat, add Nutmeg & Cream. Stir.        Simmer for about 5 minutes.        Serve.