Last year for Christmas I got two, yes two, bottles of white truffle oil. Yes, I’m late to this party, but clearly I’m doing my best to catch up. Its earthy flavor has graced mashed potatoes, pasta with butter and mushrooms, and (thanks to a bumper crop of butternuts at the family farm) it’s garnished more than a few soups.
1 2-pound butternut squash, halved lengthwise, seeded
2 cups low-salt chicken broth
1 cup nonfat milk
Drizzle of truffle oil
- Preheat oven to 450F.
- Skin the squash, cut into chunks 2 inches thick. In a medium-sized bowl, toss squash chunks with olive oil, salt and pepper.
- Spread the chunks on a small baking sheet- no crowding. Roast for 15-20 minutes until fork tender.*
- Add pinch of nutmeg and a 1/2 cup of the chicken broth and, using a stick blender, puree until smooth.
- Transfer puree to large stock pot. Mix in milk and remaining broth and stir over medium heat until heated through.
- Serve with cream, truffle oil, and a thyme leaf for flavor. Take a picture.