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Butternut Squash Soup

White truffle oil gives this soup a satisfying mildly earthy flavor.

1 cup carrots, chopped
1 cup celery, chopped
6 sprigs fresh parsley
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 bay leaf
1 cup white wine
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups butternut squash, peeled and diced
Salt and freshly ground black pepper, to taste
Pinch of nutmeg, to taste
2 Tbsp. white truffle oil, optional
1/4 cup Corn Nuts snack, plain flavor, coarsely crushed, for garnish

• Place the carrot, celery, parsley, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.
• Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.
• Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season it with salt, pepper, and nutmeg. Add the truffle oil, if desired. Blend again until oil is incorporated.
• Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve desired consistency. Ladle the soup into bowls and sprinkle Corn Nuts over each.

Makes 4 servings