Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Pumpkin (Squash) Soup
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- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 532 mg
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 200
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 532 mg
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.
