Butternut squash soup, the qeuntessintial fall-inspired soup is one of those soups that has to be made at least once every fall. Lucky for me, Hitesh and I love butternut squash soup at any time of the year and we love it in as many variations as there are recipes out there. I’ve shared a few butternut squash recipes here already, today I would like to add one more to my butternut squash repertoire – this creamy butternut squash soup with truffle oil and herbs de provence.
This variation of butternut squash soup is a classic in our friends circle as our friend Rose makes it often when she hosts gatherings at her home in the fall and winter. What makes this soup so good is that not only is the soup itself delicious which has squash, sweet potatoes, onions and sage, but the toppings she provides to garnish the soup with are so good too – truffle oil and herbs de Provence.
What’s truffle oil and herbs de Provence you ask? Truffle oil is olive oil infused with truffle mushroom flavor, and herbs de Provence is an Italian herb blend made with a variety of herbs. If you can’t find this Italian herb blend it is easy to make one on your own, just mix together dried herbs such as oregano, basil, thyme, rosemary, fennel and lavender flowers with sea salt and you have this classy Italian herb blend.
Herbs de Provence and truffle oil really take this soup over the top. But the best part of this recipe is that the soup is good on its own too! Here is a recipe for a delicious creamy butternut squash soup courtesy of my friend Rose.
Creamy Butternut Squash Soup with Herbs de Provence & Truffle Oil
recipe courtesy of Rose
- 1 small Butternut squash, peeled and cubed in 1 inch pieces – about 4-6 cups
- 2 small yams or sweet potatoes, peeled and cubed (optional)
- 1 onion, diced
- 1 sage leaf or 1 tsp ground savory
- Pinch of chili flakes
- 3 Tbsp olive oil or butter
- 6 cups cups stock or enough to cover the veggies (I sometimes use bouillon dissolved in hot water)
- Salt and pepper to taste
- Cream cheese or sour cream (optional)
- In a large pot, sauté the onion in olive oil/butter until fragrant. Stir in the sage/ground savory and chili flakes and sauté for another minute. Add the cubed veggies and sauté until caramelized a bit (stir frequently to avoid sticking) or until the veggies smell aromatic, adding salt and pepper.
- Add the chicken stock or the vegetable stock, making sure the liquid covers the veggies. Bring it to a brisk boil and then reduce the heat to simmer for about 20 min or until the veggies are fork tender, stirring occasionally.
- When done, remove pot from the heat and add 1 oz of cream cheese or a couple of tablespoons of sour cream and process with a stick blender until smooth. You can also use a blender in the absence of an immersion/stick blender. Add salt and pepper and more cream cheese if needed. Soup is ready.
- Serve with truffle oil and a sprinkle of sea salt and herbs de Provence to taste.