Recipe courtesy of David Rocco
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Squash Soup in Pumpkin Bowls

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories