I guess it’s unofficially “make winter vegetables extra delicious” week on the think fruitful blog.
I gave you some snazzy twice-baked potatoes on Monday, and today it’s anything but your typical butternut squash soup.
Yes, it is creamy. Yes, it is squash-filled. And yes, it is made even more savory and tasty with the addition of truffle oil!
Truffle oil, you say. Isn’t that the ingredient that all of the judges on Chopped hate?
Well, that may be the case, but truffle oil is a nice thing to have in your pantry because it makes this soup taste so good (and umami), and it’s also fabulous on homemade popcorn. I look forward to finding other uses in the future, too.
Our truffle oil is special, too, because it traveled all the way from Italy with my sister and brother-in-law.
So, back to the soup. It’s got a short ingredient list and will please you and your family with a bowl of healthy, comforting food in no time.
*Click on recipe card to enlarge or right click to save.