5 from 1 vote

Butternut Squash Soup with (or without) Truffle Oil

Yield: 6 servings
Total Time:
1 hr
See post for additional recipe details. Truffle oil is optional, so add as much or as little as you like. For a vegetarian soup, make sure to use vegetable stock.
If using brown mushrooms in the recipe (our personal favorite for this soup), it will color of the soup will be darker and less orange, but delicious. To have a brighter orange soup, use white mushrooms.


  • 2 tablespoons (30ml) olive oil
  • 1/2 medium onion , diced
  • 8 ounces (225g) sliced mushrooms
  • 1 medium butternut squash (@ 1.25 lbs or 570g), peeled, seeded and cubed into 1-inch sized pieces
  • about 10 sprigs Italian parsley
  • 2 bay leaves
  • 4 cups vegetable or chicken stock
  • kosher salt , to taste
  • 1/2 cup (120ml) heavy cream, optional
  • 1-2 teaspoons (5-10ml) truffled olive oil, (optional) or to taste (plus more for drizzling)
  • fresh cracked black pepper , to taste
  • chopped Italian parsley leaves , for garnish
  • sour cream or crème fraîche , for garnish - optional


  1. Heat a large stockpot over medium heat. Add the oil and then add the onion and mushrooms. Cook until the onions are golden brown, 2-3 minutes. Stir in the butternut squash pieces. Stirring occasionally, cook until the squash begins to soften, about 10 minutes.
  2. Tie the parsley sprigs and bay leaves together with kitchen string. Add the parsley/bay bundle and vegetable (or chicken) stock to the butternut squash. Bring up to a gentle rolling boil and then continue cooking for 15-25 minutes, or until the butternut squash is tender.
  3. Remove the parsley/bay bundle from the soup and allow the soup to cool enough to safely handle. Puree the soup until smooth (be very careful with the hot soup or allow it to cool to a comfortable temperature before pureeing). Return the soup to a stockpot. Season with salt, optional cream, optional truffled olive oil, and fresh cracked pepper to taste.
  4. Serve warm garnished with chopped parsley and optional choices of a few light drizzles of truffled olive oil, and/or optional sour cream.

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