Name: Butternut Squash Soup
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT3H30M0.000S
Total time: P0Y0M0DT4H5M0.000S
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; 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:

Yield: 4 cups

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.

On Tonight

Butternut Squash Soup

Vegetable Stock:

Vegetable Stock:

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