Carefully open the Blue Hubbard Squash. Options include throwing it from a height onto concrete, cleaving it with an axe, or (not recommended) using a chainsaw.

Scoop out the flesh and remove the seeds.

Cut the squash flesh into 1-inch cubes.

In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

Add the cubed squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the squash is very tender.

Carefully blend the soup using an immersion blender or in a regular blender (in batches).

Stir in the heavy cream and truffle oil.

Season with salt and pepper to taste.

Shave or grate the black truffle over the soup before serving.