Behind the Recipes
Squash Soup with Truffle oil by Divya Gugnani
Makes 10 to 12 servings
INGREDIENTS:
Soup:
1 (10-12 lbs.) butternut squash, halved lengthwise and seeded
1 tablespoon honey
1 teaspoon ground cumin
7 cups chicken broth or water
5 cups water
1 tablespoon fresh lemon or lime juice
1 tablespoon truffle oil
PREPARATION:
1. Preheat oven to 350 degrees.
2. Cut squash and place it cut side-down in a greased baking pan and roast in the oven until very tender, about 1 1/4 hours. Let the squash cool for 10 minutes. Scoop out the flesh and leave the skin.
3. Puree the squash in batches in a blender with cumin, honey and broth until it has a smooth consistency. If you need to add water to get the right consistency, do so by putting in 2 tablespoons at a time.
4. Place the mixture in a deep pot or saucepan and stir in the 5 cups of water. On low heat, cook the mixture for 10-15 minutes and then stir in the lemon or lime juice. Add more water at this stage if the mixture is too thick.
5. Add salt and pepper, to taste.
Plating: Divide soup among bowls and drizzle drops of truffle oil in each bowl. If you like you can add a dollop of creme fraiche.
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