- 1 squash (1/2 buttercup, 1/2 kabocha) Buttercup is more dense and sweet
- 1 onion
- 1 tbsp of butter
- 1/2 cup of almond milk
- 1/2 cup of chicken stock
- truffle oil
- sea salt and black pepper
- Bake squash at 325F for 50 min, let cool
- Dice onion; set 3 tbsps aside
- Sautee rest of the onion in skillet
- Blend raw onion, squash, milk, and stock
- Blend in sautee’d onion
- Reheat, add truffle oil, salt and pepper, and Serve! 😀
Makes 3 big bowls
Bake the squash the night before, and the rest only takes 20 minutes.