Truffled Butternut Squash & Carrot Soup

I love getting inspired while wandering supermarket aisles. On a gray Monday morning at 8am, I tend to think more about coffee than dinner, but Citarella, a high-end gourmet market, recently opened by my office.  As I walk toward the coffee and prepared foods, it is hard not to get creative thanks to all of the gorgeous produce lining their shelves.
I saw the package of soup prep - the dill and parsley, turnips and carrots - and while I walked past it the first time, I went right back. I knew I had vegetable stock at home, so soup was on. As the weather is getting colder, I wanted to make something robust, so I picked up the organic heirloom carrots and a package of butternut squash. I got home, ran carpool, and went to work!This is so easy to make and the end result was everything I had hope. I put the dill and parsley in a big stock pot and added the full box of vegetable stock. I then chopped and diced all of the veggies and threw them right in.  I turned the stove into high heat, and once the veggies started to get tender, (15-20 minutes) I lowered the heat until they were all mashable.I removed the pot from the heat, and carefully turned the chunky pieces into a gorgeous purée.  To finish it off, in a slightly decadent way, I added the truffle oil and just a touch of salt to taste. 
Here is the complete recipe - I hope you enjoy it as much as I did!
2 large carrots, diced3/4 c baby heirloom carrots, diced
1 lb diced, peeled and seeded butternut squash 1/2 medium yellow onion, chopped2 stalks celery, diced1/2 large turnip, diced1 large parsnip, diced 3 full parsley stems3 full dill stems 1 leek, whites and tops removed and chopped1 large container organic vegetable stock1-2 tsp truffle oilSalt to taste