Roast Butternut Squash Soup with Truffle


Roast Butternut Squash Soup with Truffle. Sweet, earthy butternut squash is my favourite vegetable. I love it mashed, roasted or made into a soup as it is here. Roasting the vegetables for the soup gives much more flavour and the addition of truffle adds a rich taste that cannot be beaten. I have used Truffle Hunter white truffle oil and I highly recommend them. You only need the littlest touch of oil for big flavour and so the bottles last a long time. Truffle is an acquired taste and if you’re not a fan, just leave it out. It will be just as tasty.

If you liked my recipe for Roast Butternut Squash Soup with Truffle then try out my recipe for The Best French Onion Soup

Difficulty Level: Rookie
  • 1 butternut squash, diced. (You can peel if you like but you don’t need to)
  • 1 leek, thickly sliced
  • 1 Onion, sliced into quarters
  • Pinch of chilli flakes
  • 50g pine nuts
  • 500ml vegetable stock
  • Parmesan shavings, to serve
  • White truffle oil (from Truffle Hunter)
  • Salt and Pepper
  • Olive oil



1. Heat the oven to 180C. In a large roasting dish, toss together the diced butternut squash, chopped leek, quartered onion with the pinch of chilli flakes, a grind of salt and pepper and a drizzle of olive oil. Roast for around 25 minutes until soft and beginning to colour. Reserve some roasted diced butternut squash for topping the soup with.

2. Transfer the roasted vegetables to a pan and pour over the vegetable stock. Allow to simmer for 5 minutes. Allow to cool slightly before blending to a smooth consistency with a hand blender. Add around a tablespoon truffle oil, or to taste.

3. Toast the pine nuts in dry frying pan for a couple of minutes, tossing every 20 seconds or so until they begin to brown.

4. Serve the soup in bowls topped with the reserved butternut squash, the pine nuts and some Parmesan shavings (shave with a sharp paring knife as if you were peeling the skin of a vegetable) Drizzle over a little more truffle oil and serve!


  1. If it wasn’t tasty enough with the butternut squash, you added caramelized onions! I’m thinking some parmesan cheese on top next time would be yummy.


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