Step One

Preheat the oven to 400 degrees. Remove the skin from the butternut squash. Cut the squash into one and a half inch cubes and place evenly on a baking tray. Roast until golden brown, approximately 40 minutes.

Step Two

While the squash is roasting, heat a medium pot or dutch oven over high heat. Add the olive oil and sweat the onions. Next, add the celery. Sautée until the brown bits start to form on the bottom of the pot. Add a cup of water to deglaze the natural sugar build up. Repeat one more time before adding enough water to cover the vegetables. Bring to a boil and reduce to a simmer.

Step Three

Add thyme and truffle honey to the pot. By this time, your squash should be ready to add as well. Place squash in the pot and barely cover with water. It is important to not add too much water or your soup will be too thin when you blend it. Simmer for 15 minutes and blend in a blender or a Vitamix. Pour one tablespoon of olive oil into the blender while emulsifying. The oil will make your purée smooth and creamy in texture.

Serving Suggestion:

Goat cheese, cream, nuts and seeds are all good garnishes to add to this fall classic.