Black Truffle Butternut Squash Veloute

I hate rain… and this constant rain really spoils my day. The reason I have enjoyed living in the South is because it is always sunny here, and it is warm 75% of the year. Rain makes me sad, “morose” and melancholic. All I want to do on rainy days is stay in my PJ’s and spend the day doing nothing but watching TV, reading a great book and of course eat!!! With this weather, the munchies start;-) not good right..

Well tonight because of this rain and a difficult day, I was craving for something warm, and delicious. A gooey chocolate cake probably would have worked for my mood, but I resisted the temptation and cooked a soup instead: Butternut Veloute with Black Truffle.

Ingredients: 1 large sweet yellow onion, 1 small butternut squash, 1 parsnip, 1 black truffle, 4 cups of light vegetable or chicken broth, salt and pepper, truffle oil and black truffle Butter.

In a large pot, pour 4 tbsp of truffle oil and turn the heat to warm. Add the onion sliced and saute until they become soft and golden. Add the truffle that you would have chopped very thinly. Stir well, and cook for 5 minutes. Finally add the butternut squash and the parsnip and saute them with the onion. Once the butternut squash and the parsnip are getting roasted and golden, add the broth. Stir well, and bring to boil. After the broth has come to boil, lower the temperature, cover the pot ( not all the way),  and cook for 30 minutes or until the vegetables are becoming soft. Remove from the stove and with a hand blender grind the soup. Season with salt and pepper if needed. Pour the soup in individual cups of glasses, and add a teaspoon of black truffle butter for garnish and added truffle flavoring. Et voila!

Bon Appetit and Happy Cooking!!!

NB: you may add 1/2 cup of heavy cream to make the soup even more creamier.