Recipe courtesy of Jeffrey Waite
Show: Cooking Live
Total:
4 hr 5 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Vegetable Stock:

Directions

In a large saucepan, simmer squash and onion in vegetable stock until very soft.

Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated.

Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.

Vegetable Stock:

Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.

Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.

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