Butternut Squash Soup (Marc)

By Deeee

Ingredients

• Optional:
• 4 tbsp butter
• 10 shallots chopped
• 1 minced garlic clove
• 1/4 lb mushrooms thinly sliced
• 1 butternut squash peeled and cubed (1/2 inch cubes)
• 1 parsley sprig
• 1 thyme sprig
• 1 sage sprig
• 6 cups chicken broth (or veg broth)
• 2 oz Pancetta
• 3/4 cup heavy cream
• 2 tbsp white truffle oil
• 1/2 cup whole milk
• 1 black truffle

Details

Servings 6

Preparation

Step 1

Melt 3 tbsp butter in 3 qt sauce pan, add shallots, garlic, pancetta and mushrooms. Cook until soft, about 15 minutes over med-low heat. (3.0)

Add butternut squash, cook until soft, about 15 minutes.

Tie sprigs together using string.

Add broth and herb bundle to pot. Boil and reduce by 1/3, about 15 minutes.(5.5-4.0)

Add heavy cream and cook for 5 more minutes, discard herb bundle.

Put in blender and puree. Add truffle oil, salt & pepper to taste.

Serve warm

Presentation:
For presentation when serving take a little heavy cream and make a swirl on the surface of the soup and drizzle a small amount of truffle oil across the surface. Be careful not to add too much truffle oil.