Recipe courtesy of David Rocco
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
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.

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