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

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

Watch how to make this recipe.

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Squash Soup

Recipe courtesy of Alton Brown

Pumpkin Soup

Recipe courtesy of Jennifer Paterson

On TV

So Much Pretty Food Here