Ever wondered how to make pumpking squash. Here’s a easy to follow recipe.
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.
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.