Chef Peter Vossenberg
Culinary Instructor at Helms College, and Executive Chef at The Pinnacle Club in Augusta, Georgia
- 1 medium Georgia Grown butternut squash (about 2 pounds), peeled, seeded and diced
- 2 large leeks, white and tender green part, rough chopped
- 1 teaspoon of chopped fresh thyme
- Cracked black pepper
- 1 teaspoon of kosher salt
- 3 cups vegetable stock
- 2 ounces of Georgia Grown extra virgin olive oil, or Georgia Grown pecan oil
- 2 cups of heavy cream or half and half
- 1/2 teaspoon of truffle salt, and/or 2 teaspoons truffle oil to taste
- 2 tablespoons local Georgia honey
- 1 tablespoon finely chopped chives or scallion greens
- Lightly whipped heavy cream, crème fraîche or sour cream, for garnish (optional)
In a bowl, toss leeks and butternut squash with thyme, olive oil, salt and pepper.
Divide seasoned vegetables between two rimmed baking sheets and cover with aluminum foil.
Bake for 20 minutes. After 20 minutes, remove foil and roast uncovered for 10-15 more minutes or until squash is tender and leeks are beginning to turn golden.
Add 1/3 of roasted butternut squash to blender and add 1/3 of the vegetable stock. Remove the blender lid insert and cover the opening with a kitchen or paper towel to vent some of the steam and reduce pressure. Puree until smooth. Pour pureed squash into a large pot set over low heat. Repeat until all the squash had been pureed. Note: If freezing this soup, freeze at this point. Add half and half or heavy cream just before serving.
Add the half and half or heavy cream and honey to the blender and blend to combine with the remaining puree. Pour blended half and half mixture into the pot and stir until fully incorporated, adding more half and half or heavy cream if necessary to achieve the desired consistency. Season with ½ teaspoon truffle salt and regular salt to taste. Whisk in truffle oil, if using.
Ladle soup into cups or bowls, garnish with lightly whipped unsweetened cream, crème fraîche, or sour cream, chopped chives and a drizzle of Georgia olive oil.