Pumpkin (Squash) Soup

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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