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Butternut Squash Soup

  • 6servings
  • 245minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups butternut squash , peeled and diced

  2. 1/4 cup diced onion

  3. 4 cups vegetable stock, recipe follows

  4. Salt and freshly ground black pepper

  5. Nutmeg

  6. 2 tablespoons white truffle oil

  7. 1 1/2 cups chopped onion

  8. 1 cup chopped carrot

  9. 1 cup chopped celery

  10. 6 sprigs parsley

  11. 4 sprigs thyme

  12. 1 tablespoon whole peppercorns

  13. 1 bay leaf

  14. 1 cup white wine

  15. 5 cups water

Instructions Jump to Ingredients ↑

  1. In a large saucepan , simmer squash and onion in vegetable stock until very soft.

  2. Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated.

  3. Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.

  4. Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.

  5. Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.

  6. Yield: 4 cups

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