Truffled Butternut Squash and Mushroom Soup

Truffled Butternut Squash and Mushroom Soup

Course: Soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 -6
Author: Edyta
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Ingredients

For the Soup:

  • 1 large onion
  • 20 oz . of button or baby bella mushrooms (some of these you will use for the toasts)
  • 1 medium butternut squash (about 1.25 lbs), cut into squares
  • 1 tablespoon of fresh thyme + a couple of sprigs from the bundle
  • About 10 sprigs of fresh parsley
  • 2 bay leaves
  • 4 cups of vegetable of chicken stock
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup of heavy cream
  • 2 tablespoon of grape seed oil (or other of your choice for sautéing)
  • 2 teaspoons of black truffle oil to sprinkle at the end
  • 2-4 slices of prosciutto

For the toasts:

  • 6 slices of ciabatta bread
  • Mushroom with onion mixture from the soup preparation above
  • 2 slices of gruyere cheese on each bread
  • 6-10 slices of prosciutto
  • Chopped fresh Italian parsley for garnish

Instructions

For the soup:

  • Heat up grape seed oil in a dutch oven or other heavy large pot
  • Add onions and cook for about 2-4 minutes
  • Add fresh thyme and mushrooms and cook until the mushrooms are soft, for about 10-15 minutes
  • Once the mushrooms are done, take out half of the mixture to the plate and use it for the mushroom toasts
  • Add butternut squash and cook for about 10 minutes
  • Bundle herbs with kitchen string (parsley, thyme and bay leave) and add it to the pot
  • Add the vegetable or chicken stock, cover and cook for about 20-30 minutes until the squash is tender
  • Remove the herb bundle, add cream and puree the soup in batches (be very careful when pureeing hot soup in a blender; either wait until it cools down, or use very small batches)
  • Once the soup is smooth, pour it back to the pot and bring it to a gentle boil
  • Add salt and black pepper as needed
  • Serve immediately and add black truffled oil in each serving bowl with the sprinkle of parsley.

For the toasts:

  • Heat up the oven to 350F
  • Assemble the toasts:
  • Put mushroom/onion mixture on top of bread
  • Top it with slices of gruyere cheese and toast
  • Once done, top it with crispy prosciutto

For the crispy prosciutto

  • Heat up the oven to 350F
  • Spread proscuitto on a baking sheet with a rack
  • Roast for 10 minutes until crispy
  • Place crispy prosciutto on top of the toasts and in the soup
  • Enjoy!!!!