truff kitchen

Butternut Squash Soup

Article hero desktop image.

Cook Time

25 minutes

Prep Time

20 minutes

Servings

4

Ingredients

Butternut Squash Soup:

1 1/2 lbs. butternut squash, peeled and cut into 1 inch cubes

1 yellow onion, peeled and chopped

2 tablespoons olive oil

1 tablespoon TRUFF White Hotter Hot Sauce

4 garlic cloves, peeled and chopped

1 teaspoon fresh sage, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

3 cups chicken or vegetable broth

4 tablespoons sour cream

Salt and pepper to taste

Brown Sugar and Butter Fried Bread:

8 tablespoons salted butter, softened to room temperature

6 tablespoons brown sugar

Pinch of cinnamon

4-8 thick slices sourdough bread

4 tablespoons olive oil

Shop Recipe

Product not found

Butternut Squash Soup

Cold weather calls for hot soup, and this recipe surely brings the heat!

Our Butternut Squash Soup recipe is a creamy blend of puréed squash and seasonal spices. To take this dish to the next level, we incorporate our White HOTTER Hot Sauce for a bit of sweet and heat in every bite.

Instructions:
  1. Preheat the oven to 400°F. 
  2. Place butternut squash, onion, olive oil, TRUFF White Hotter Hot Sauce, garlic, sage, thyme, and rosemary in a large bowl and toss to combine. 
  3. Transfer the veggies, oil, and seasonings to a large baking sheet. Spread everything out in an even layer.
  4. Place the baking sheet in the oven and roast for 20 minutes or until the butternut squash is tender. 
  5. While the squash is roasting, place broth in a large pot and bring it to a simmer over medium heat. 
  6. Once the butternut squash finishes roasting, transfer all the baking sheet contents to a food processor or blender. Add a little bit of the hot broth and blend until puréed.
  7. Once blended, scrape the puréed mixture into the pot with the broth and whisk to combine. 
  8. Season to taste with salt and pepper. 
  9. Cover and reduce heat to low and stir frequently.
    1. Place softened butter, brown sugar, and cinnamon in a medium bowl and stir to combine. 
    2. Spread the butter mixture over the bread slices and set aside. 
    3. Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully add bread slices to the skillet and cook for 1-2 minutes per side or until caramelized.
    4. Divide the soup between bowls and add a dollop of sour cream. Garnish the soup with herbs and serve with the fried bread on the side.

SHARE