Blue Hubbard Squash Soup Recipes

BLUE HUBBARD SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
• Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
• Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
• Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
• Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.

HUBBARD SQUASH SOUP

Steps:

• Heat the olive oil and sauté the onion and garlic until golden. Add the broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes. Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through. Puree to desired consistency if needed. Serve garnished with croutons if desired.

HUBBARD SQUASH SOUP

Steps:

• Cut Hubbard Squash in two pieces.
• Put in roasting pan with 2 inches water on bottom of pan.
• Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
• Saute onion in 2 tablespoons butter till carmalized.
• Put all ingredients into a food processor and process until very smooth.
• (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
• Add the steamed brocolli and ham cubes.