DigitalCookbook_StatehoodMedia_Nov2017

SIDES //
Marché (eugene, Or) // SERVES 6 // 2 hours
BUTTERNUT SQUASH SOUP
WITH CRÈME FRAÎCHE, WHITE OREGON TRUFFLE AND TRUFFLE OIL
1 medium butternut squash,
halved and seeded
Olive Oil
3 tablespoons unsalted butter
1 large onion, thinly sliced
5 cups chicken stock (or water)
Salt and freshly ground
black pepper
¼ cup crème fraîche
1 small white Oregon truffle
Truffle oil
Kitchen Tip
The roasting of
the squash intensifies its
sweetness, which pairs
perfectly with the pungent
earthiness of the truffle.
Preheat oven to 425 degrees. Salt and pepper the
inside of the squash halves. Brush a little olive oil
on a baking sheet and place the squash cut-side
down. Bake until tender, about 45 minutes. When
cool enough to handle, scoop the pulp out of the
shell. You will have about 4 cups of pulp.
Melt the butter in a large saucepan over low heat.
Add the sliced onions and cook until soft, about
10 minutes. Add the squash pulp and the stock.
Bring the mixture to a boil, then reduce the heat
and allow it to simmer for a half hour or until the
vegetables are completely tender and the flavors
are married. Puree in a blender or food processor.
Strain through a medium strainer, then season with
salt and pepper to taste.
Divide the soup into six warm soup bowls and
garnish with crème fraîche and a few shavings of
truffle. A drizzle of truffle oil will add an aromatic
touch and help distribute the flavors throughout
the soup.
STATEHOOD MEDIA // RECIPES & COCKTAILS FROM THE PNW
43