Truffled Butternut Squash And Mushroom Soup
Savor the luxurious taste of our Truffled Butternut Squash and Mushroom Soup. A velvety blend of savory mushrooms and creamy butternut squash, elevated with a hint of truffle essence.
Ingredients
- 1 Large Onion
- 20 oz Of Button Or Baby Bella Mushrooms (Some Of These You Will use For The Toasts)
- 1 tbsp Fresh Thyme + A Couple Of Sprigs From The Bundle
- 10 Sprigs Of Fresh Parsley
- 2 Bay Leaves
- Kosher Salt And Freshly Ground Black Pepper To Taste
- 1/4 cup` Heavy Cream
- 2 tbsp De La Rosa Pure & Natural Grape Seed Oil
- 2 tsp Black Truffle Oil to sprinkle at the end
- 1 medium Butternut squash (about 1.25 lbs), cut into squares
Instructions
FOR THE SOUP:
- Heat up the grape seed oil in a dutch oven or other heavy large pot.
- Add onions and cook for about 2-4 minutes.
- Add fresh thyme and mushrooms and cook until the mushrooms are soft, for about 10-15 minutes.
- Once the mushrooms are done, take out half of the mixture to the plate and use it for the mushroom toasts.
- Add butternut squash and cook for about 10 minutes
- Bundle herbs with kitchen string (parsley, thyme and bay leave) and add it to the pot
- Add the vegetable or chicken stock, cover and cook for about 20-30 minutes until the squash is tender.
- Bundle herbs with kitchen string (parsley, thyme and bay leave) and add it to the pot.
- Remove the herb bundle, add cream and puree the soup in batches (be very careful when pureeing hot soup in a blender; either wait until it cools down, or use very small batches)
- Once the soup is smooth, pour it back to the pot and bring it to a gentle boil.
- Add salt and black pepper as needed.
- Serve immediately and add black truffle oil in each serving bowl with the sprinkle of parsley.
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