- Level: Easy
- Total: 4 hr 5 min
- Prep: 35 min
- Cook: 3 hr 30 min
- Yield: 6 servings
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.
