Serves 6


1 medium butternut squash, halved and seeded

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

The roasting of the squash intensifies its sweetness, which pairs perfectly with the pungent earthiness of the truffle.



Preheat oven to 425°F. 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 forty-five minutes. When cool enough to handle, scoop the pulp out of the shell. You will have about four cups of pulp. Melt the butter in a large saucepan over low heat. Add the sliced onions and cook until soft, about ten 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. Purée in a blender or a 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 fraiche and a few shavings of truffle. A drizzle of truffle oil will add an aromatic touch and helps to distribute the flavors throughout the soup.

Chef Stephanie Pearl-Kimmel
From Marché in Eugene, Oregon | + posts