- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- 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
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.
