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.