Recipe courtesy of Jeffrey Waite

Butternut Squash Soup

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  • Level: Easy
  • Total: 4 hr 5 min
  • Prep: 35 min
  • Cook: 3 hr 30 min
  • Yield: 6 servings
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3 cups butternut squash, peeled and diced

1/4 cup diced onion

4 cups vegetable stock, recipe follows

Salt and freshly ground black pepper


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


  1. In a large saucepan, simmer squash and onion in vegetable stock until very soft.
  2. 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.
  3. Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.

Vegetable Stock:

Yield: 4 cups
  1. Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.
  2. Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.