Butternut Squash Soup with Truffle Oil

Butternut Squash Soup with Truffle Oil
https://youtu.be/socJpZQG924

How to Make Homemade Vegetable Broth
https://youtu.be/AJz-wu40v1E

How to make easy Chicken Broth - Brodo Di Nonna
https://youtu.be/agH3VD-XLQI

So lucky to have been able to grow this beautiful little guy in my organic vegetable garden. I had tried for several years but was unsuccessful. Since this is squash season, I thought I would make a delicious, smooth and creamy Butternut Squash Soup with a little something extra....truffle oil. The creamy texture does not come from cream as this recipe is totally dairy free and vegan. I use a vegetable broth but you can certainly use chicken if that’s your preference. 

If you have ever used truffle oil, you will know that a little goes a long way. I like to drizzle it on thick, creamy soups for a that little bit of extra flavour. And let me tell you, truffle oil has a huge flavour in just a few little drops.

For this recipe you will need:

1 squash, cubed ( mine is small however you can adjust ingredients based on the size of your squash)

1 small onion - cut into quarters

1 large garlic clove cut in half

2 tbsps olive oil

1 sprig if fresh sage, if desired

2 - 3 cups of vegetable broth, or more depending on size of your squash. You can also use chicken broth, if you prefer

Salt and pepper to taste

Drizzle of truffle oil,  “ Tartufo Bianco”

Roasting the squash in the oven gives the soup an extra layer of flavour. So I begin by cutting my squash into one inch cubes. Since my squash is little, I have about 3 cups of squash. This should be enough to make about 4 servings of soup. 

Lay the squash, onion and garlic on a roasting pan. I like to cover my pans with parchment paper to prevent sticking and for easier cleanup.

Drizzle your vegetables with olive oil, I like to use extra virgin, salt and pepper. Toss to ensure all are well coated with oil.

Bake in a 375 F oven for at least half an hour, or until fork tender.

Put all into a blender and add 2 cups of broth. Now this is where you need to be the judge of how much liquid you want to add. Butternut squashes come in all different sizes so your liquid will need to be adjusted accordingly. My little squash needed 2 cups of broth to give me my desired thickness. I don’t like it too thick. Needs to be creamy and smooth. So I stop to check before adding more liquid. 

Now just for a little extra boost of flavour, I picked a small sprig of Sage from my garden. I think it goes well with Butternut squash and anything that has to do with the Fall season. I let it sit in my hot broth for 2 - 3 minutes and let the flavour infuse into my broth. You can skip this step if you don’t like Sage.

Plate your soup, add a drizzle of truffle oil, top with breadcrumbs and a sprig of Sage.  Beautiful, comforting and definitely warms the soul.