Butternut Squash Soup
An easy, light, vegetarian , tasty soup. Takes hardly any time to make but tastes like you slaved away in the kitchen. Good enough for company. Adapted from a recipe of Jeffrey Waite.
In a large saucepan, simmer squash and onion in vegetable stock until very soft.
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.
Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.