Pumpkin (Squash) Soup
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper
2
Saute for a few minutes
3
Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender
4
With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes
5
Add the heavy cream and cook for an additional minute
6
Remove the soup from the heat
7
Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil
8
Serve immediately