BUTTERNUT SQUASH SOUP WITH TRUFFLE OIL – YumDelish

Ingredients

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• SEASON THE VEGETABLES WITH SALT AND PEPPER AND ROAST ALL THE VEGETABLES IN A BAKING PAN FOR 20 MINUTES AT 400 DEGREES F., TURNING ONCE HALFWAY
• IN THE MEANTIME, BOIL A POT ¾ FULL WITH WATER AND ADD THE BOUILLON CUBE ALONG WITH THE ROASTED VEGETABLES.
• BRING TO A BOIL AND COOK FOR ANOTHER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER TO BE PUREED.
• PUREE THE VEGETABLES IN THE POT WITH A CORDLESS HAND BLENDER UNTIL EVERYTHING IS PUREED SMOOTH.
• TEST FOR SEASONING AND ADD MORE SALT OR PEPPER TO TASTE.
• SIMMER FOR ANOTHER 10 MINUTES AND PLACE IN BOWLS WITH A DRIZZLE OF TRUFFLE OIL.