Serves 4, (2 cups per serving)


1, 4 lb butternut squash, halved and seeded
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
1½ teaspoons salt, divided
1 medium yellow onion, roughly chopped
2 garlic cloves, smashed
½ teaspoon nutmeg
3 cups vegetable broth
1 teaspoon white truffle oil, divided
4 teaspoons raw pepitas, divided, optional


  1. Preheat the oven to 220˚C. Prepare a baking sheet lined with parchment paper.
  2. Place both of the butternut squash halves, face up, on the baking sheet and drizzle 1 teaspoon olive oil onto each half and rub the oil all over the inside to fully coat. Sprinkle ¼ teaspoon of salt onto each half.
  3. Turn the squash face down and roast until tender, about 45 minutes. Remove the squash from the oven and set aside to cool for about 10 minutes.
  4. Meanwhile, in large pot, over medium-low heat, add the remaining olive oil. Add the chopped onion, smashed garlic, remaining salt, and nutmeg. Sauté for 8-10 minutes, stirring occasionally.
  5. Once the squash has cooled slightly, remove the skin and discard.
  6. Set the pot on very low heat; add the squash, and pour in the vegetable broth. Using an immersion blender, blend until a nice puree forms.
  7. Ladle the soup into 4 bowls. Drizzle and stir in ¼ teaspoon truffle oil into each bowl. Top each bowl with 1 teaspoon pepitas for a nice crunchy addition.

Leave a Reply

Your email address will not be published. Required fields are marked *