Serving: 4 people
Total preparation time: 40 minutes
This recipe is just like our friend Virginie, all elegance and sweetness. What a wonderful way to add color to your culinary life and enjoy the flavor of Appalachian truffles without having to rack your brains!
Thank you Virginie for this wonderful recipe! Much love!
INGREDIENTS
- 1 tbsp vegan (or regular) butter
- 1 zucchini (pumpkin, butternut squash, squash), peeled and diced
- 1 chopped onion
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 2 tbsp. Appalachian truffle flavored oil
- 100g feta cheese, crumbled
- 1/4 cup pumpkin seeds, toasted
- Salt and black pepper, to taste
INSTRUCTIONS
- In a large Dutch oven, heat the butter over medium heat. Sauté the onion and garlic until softened and lightly browned.
- Add the diced zucchini to the casserole dish and cook for a few minutes.
- Pour the vegetable stock to completely cover the zucchini
- Bring to a boil, then reduce heat and simmer for about 20 to 25 minutes, until the squash is tender.
- Remove the casserole dish from the heat and let cool slightly.
- Place the soup in a food processor or blender and puree until smooth.
- Season with salt and black pepper to taste.
- Ladle the soup into serving bowls. Sprinkle generously with crumbled feta cheese, pumpkin seeds, and, as a finishing touch, a beautiful drizzle of Appalachian truffle-flavored oil.
And there you have it! Enjoy comfort and refinement in every bite!
