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Prep Time: 35 Minutes Cook Time: 210 Minutes |
Ready In: 245 Minutes Servings: 6 |
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Ingredients:
3 cups butternut squash, peeled and diced |
1/4 cup diced onion |
4 cups vegetable stock, recipe follows |
salt and freshly ground black pepper |
nutmeg |
2 tablespoons white truffle oil |
1 1/2 cups chopped onion |
1 cup chopped carrot |
1 cup chopped celery |
6 sprigs parsley |
4 sprigs thyme |
1 tablespoon whole peppercorns |
1 bay leaf |
1 cup white wine |
5 cups water |
Directions:
1. In a large saucepan, simmer squash and onion in vegetable stock until very soft.
2. Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated.
3. Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.
4. Vegetable Stock:
5. Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.
6. Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.
7. Yield: 4 cups
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