Directions:
- In a large saucepan, simmer squash and onion in vegetable stock until very soft.
- Place cooked squash and onion in a blender and add enough of the cooking liquid to cover by 2-inches. Blend until smooth. Season with salt, pepper, and nutmeg, to taste. Add truffle oil. Blend a moment until oil is incorporated.
- Remove puree from blender into saucepot and stir in enough of the remaining liquid to achieve desired consistency.
- Vegetable Stock:
- Place all ingredients in a stockpot and simmer 2 1/2 to 3 hours.
- Strain and return liquid to pan. Reduce over medium-high heat to 4 cups.
- Yield: 4 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 675.96 Kcal (2830 kJ) | ||
| Calories from fat | 26.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 5% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 0% | |
| Sodium | 24850.63mg | 1035% | |
| Potassium | 463.98mg | 10% | |
| Total Carbs | 129.25g | 43% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.8mg | 4% | |
| Calcium | 83.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 121.27 Kcal (508 kJ) | ||
| Calories from fat | 4.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 5% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 4458.11mg | 1035% | |
| Potassium | 83.24mg | 10% | |
| Total Carbs | 23.19g | 43% | |
| Sugars | 0.92g | 20% | |
| Dietary Fiber | 0.6g | 13% | |
| Protein | 0.29g | 3% | |
| Vitamin C | 3.8mg | 35% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.1mg | 4% | |
| Calcium | 15mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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