Elegant Butternut Squash Soup - cooking recipe

Ingredients

2 butternut squash (about 2 lb. each)
2 qt. chicken broth
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 medium-sized onion, chopped
1/2 tsp. ground mace
1/2 tsp. ground ginger
1 Tbsp. light brown sugar
salt and freshly ground black pepper to taste
truffle oil (for garnish)
about 1/3 c. freshly grated Parmesan cheese

Preparation

Halve the squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with the broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer the squash to a bowl with a slotted spoon; reserve broth. Melt the butter in the oil in a nonstick skillet over very low heat. Add the onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with the mace and ginger. Cook, stirring, for 1 minute more. Add the cooked onion mixture and the brown sugar to the squash and stir well. Season with salt and pepper.