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Recipe courtesy of David Rocco

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

4 tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cut into cubes
1 potato, cut into cubes
Salt and freshly ground black pepper
3 cups vegetable broth
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano Reggiano cheese
Truffle oil, for drizzling

Directions

In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.

With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute.

Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.

My Private Notes

Name: Pumpkin (Squash) Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 1/2 pounds butternut squash, peeled, seeded and cut into cubes; 1 potato, cut into cubes; Salt and freshly ground black pepper; 3 cups vegetable broth; 1/2 cup heavy cream; 1/2 cup freshly grated Parmigiano Reggiano cheese; Truffle oil, for drizzling