Ingredients

• 4 tablespoons butter
• 1 1/2 pounds butternut squash, peeled, seeded and cut into cubes
• 1 potato, cut into cubes
• Salt and freshly ground black pepper
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• Truffle oil, for drizzling

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Instructions

1. In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.
2. With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute.
3. Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.