Pumpkin Squash Soup
Ingredients
- 4 tablespoons butter
- 1 1/2 pounds butternut squash, peeled, seeded and cut into cubes
- 1 potato, cut into cubes
- Salt and freshly ground black pepper
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- Truffle oil, for drizzling
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