Roasted Butternut Squash Soup with Truffle Cream

 

Roasted Butternut Squash Soup with Truffle Cream

I can't even describe the sultry silky deliciousness that is this butternut squash soup. Literally 3 ingredients for the soup and the sexiest umami bomb truffle cream drizzled on top. This is one for celebrating!
Keyword butternut squash soup, truffle cream
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Author Ian Wickman

Ingredients

Roasted Butternut Squash

  • 1 each butternut squash (small - medium, about 1 1/2 cups cooked, if you have a large one you probably only need half... but I suggest roasting the whole thing, always useful!)

Truffle Cream

  • 1/4 cup cream
  • 1 tsp truffle pate (more or less a truffle paste, super concentrated deliciousness!)

Butternut Squash Soup

  • 1 1/2 cup vegetable stock
  • 1 cup water (okay I didn't count water or salt in the 3 ingredients... they don't count right?)
  • 2 tbsp white miso
  • 1 pinch salt (optional, to taste, depends on your miso)
  • 1 pinch pepper

Instructions

Roasted Butternut Squash

  • Preheat oven to 400 degrees F.
  • Slice the butternut squash into quarters and scoop out the guts. Place on a baking sheet and bake until fork tender, about 40 minutes (larger ones may take longer). Remove from oven.

Truffle Cream

  • Put cream and truffle pate in a small bowl and whisk together. Set aside to let truffle flavor diffuse throughout!

Butternut Squash Soup

  • As soon as the squash are cool enough to handle (a couple minutes). Peel the skin off and drop the roasted squash into a food processor. Puree until smooth about 30 seconds.
  • NB: For the soup I used a combination of stock and water to not overpower the butternut squash flavor (my store bought stock is delicious but a bit carrot heavy in large quantities). Feel free to use any combination you desire, more stock or water. Also, I wanted a bit thin soup so I added about 2 1/2 cups liquid to 1 1/2 cups squash puree, feel free to adjust this consistency to your liking as well.
  • Scrape puree into a pot on the stove, add vegetable stock, water, and miso and heat over medium heat, whisking frequently to fully combine. Taste and adjust salt and pepper. Once bubbling, turn the heat down and let simmer about 10 minutes. Taste again to adjust! Remove from heat.

Finish

  • Once you have your desired consistency and have let the soup simmer about 10 minutes to combine the flavors pour bowls of soup and drizzle each with 1 - 2 tsp of the truffle cream. Serve and enjoy the incredible flavors and umami bomb!

Notes

Okay so maybe 5 ingredient soup if you count water and salt! This is one of the purest, simplest soups kicked up with the incredibly decadent truffle cream. If you want a simple yet luxurious fall soup, this is your friend!

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