Butternut sqash soup with Favuzzi Black Truffle Oil
Ingredients
- 4 tbsp. tablespoons butter
- 1 butternut squash, peeled and diced
- 1 diced apple earth
- 4 cups vegetable broth
- ½ cup cream 35%
- ¼ cup Parmesan Reggiano
- 4 tbsp. tablespoons of Favuzzi black truffle olive oil
- Salt and pepper to taste
Preparation
- In a pot, sauté diced squash and potatoes in butter for a few minutes.
- Season with salt and pepper.
- Add vegetable stock and cook over high heat for a few more minutes, until tender. Remove from heat.
- Puree to desired consistency in a blender.
- Reheat over medium heat for a few minutes.
- Add cream and cook for a minute longer.
- Remove from heat and transfer to soup bowls.
- Just before serving, add grated Parmigiano Reggiano and a drizzle of Favuzzi black truffle oil.
