Butternut Squash Soup

From the Food Network, courtesy of Jeffrey Waite.

Ingredients:

3 cups butternut squash, peeled and diced
1/4 cup diced onion
4 cups vegetable stock, recipe follows,or use a good quality vegetable stock
sea salt & freshly ground black pepper
Nutmeg
2 tablespoons white truffle oil

Preparation:

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.

Vegetable Stock:
1 1/2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
6 sprigs parsley
4 sprigs thyme
1 tablespoon fresh black peppercorns
1 bay leaf
1 cup white wine
5 cups water

Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.
Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.

Directions:
From the Food Network, courtesy of Jeffrey Waite.

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Butternut Squash Soup

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