0.0 – 0 reviews • Butternut Squash
| Level: |
Intermediate |
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
400 |
| Total Fat |
28 g |
| Saturated Fat |
17 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
5 g |
| Sugar |
5 g |
| Protein |
10 g |
| Cholesterol |
84 mg |
| Sodium |
1064 mg |
