Butternut Squash Soup

Total Time:
4 hr 5 min
Prep:
35 min
Cook:
3 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 cups butternut squash, peeled and diced
  • 1/4 cup diced onion
  • 4 cups vegetable stock, recipe follows
  • Salt and freshly ground black pepper
  • Nutmeg
  • 2 tablespoons white truffle oil
  • Vegetable Stock:
  • 1 1/2 cups chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 6 sprigs parsley
  • 4 sprigs thyme
  • 1 tablespoon whole peppercorns
  • 1 bay leaf
  • 1 cup white wine
  • 5 cups water
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.

Yield: 4 cups


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