1.3lb butternut squash (600g), peeled, seeded and cut into cubes
3 cups vegetable broth (710ml)
1 potato, cut into cubes
4 tablespoons butter (60ml)
1/2 cup heavy cream (120ml)
freshly grated grana padano cheese
truffle oil for drizzling
salt & pepper to season
To start your Pumpkin Soup:
In a pot, add butter, butternut squash, potatoes, salt and pepper, and sauté for a few minutes.
Add vegetable broth and cook on high heat for about 5 minutes or until the potatoes and squash are fork tender.
With a hand blender, puree the squash mixture to the desired consistency and cook on medium heat for 5 minutes.
Add heavy cream and cook for an additional minute.
Remove from heat. Finish with freshy grated grana padano and a drizzle of truffle oil. Serve immediately.
