Pumpkin (Squash) Soup
Pumpkin (Squash) Soup
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 84
- Sodium
- 1064
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 84
- Sodium
- 1064
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
- 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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