Recipe courtesy of David Rocco

Pumpkin (Squash) Soup

  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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.
  3. Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.

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