Ingredients
• 3 cups butternut squash, peeled and diced
• 1/4 cup diced onion
• 4 cups vegetable stock
• Salt and freshly ground black pepper
• Nutmeg
• 2 tablespoons white truffle oil

In a large saucepan, simmer squash and onion in vegetable stock until very soft.

Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated.

Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.

Yield: 4 cups