Elegant Butternut Squash Soup

By á-174942

Ingredients

• 2 butternut squash - (abt 2 lbs ea)
• 2 quarts chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion chopped
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1 tablespoon light-brown sugar
• Salt to taste
• Freshly-ground black pepper to taste
• Truffle oil for garnish
• 1/3 cup freshly-grated Parmesan cheese more or less

Details

Servings 8

Preparation

Step 1

Halve the squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with the broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer the squash to a bowl with a slotted spoon; reserve broth.

Melt the butter in the oil in a nonstick skillet over very low heat. Add the onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with the mace and ginger and cook, stirring, for 1 minute more. Add the cooked onion mixture and the brown sugar to the squash and stir well. Season with salt and pepper.

Puree the squash mixture, in batches if necessary, in a food processor or blender, gradually adding the reserved broth. Return the soup to the pot and adjust the seasonings if necessary. Heat through over low heat.

Serve small portions of the soup in shallow bowls. Drizzle a small swirl of truffle oil over each portion, then scatter with a generous pinch of grated Parmesan cheese in the center of the swirl.

This recipe yields 8 servings.

Per serving: 180 calories, 25g carbohydrate, 9g protein, 6g fat, 10mg cholesterol.