2 butternut squash (about 2 pounds each)

2 quarts (8 cups) chicken broth

2 tbsp unsalted butter

1 tbsp olive oil

1 medium-size onion, chopped

1/2 tsp ground mace

1/2 tsp ground ginger

1 tbsp light brown sugar

salt and pepper to taste

Truffle oil, for garnish

1/3 cup freshly grated Parmesan cheese for garnish

1. Halve the squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with the broth. Simmer, partially cover until tender, about 20-25 minutes. Use a slotted spoon to transfer the squash to a large bowl. Reserve broth.

2. Melt the butter in the oil in a nonstick skillet over very low heat. Add the onion and cook, stirring until soft, about 15 minutes. Sprinkle with mace and ginger and cook 1 more minute. Add the cooked onion mixture and the brown sugar to the squash and stir well. Season with salt and pepper.

3. Puree the squash mixture, in batches if necessary, in a food processor or blender, gradually adding the reserved broth. Return the soup to the pot and adjust the seasonings if needed. Heat through over low heat.

4. Serve soup in shallow bowl. Drizzle a small swirl of truffle oil over each portion. Then top with a pinch of grated Parmesan cheese in the center of the swirl.

Truffle oil is sold in specialty food stores in small bottles. It must be refrigerated after opening. Serves 8.