Roasted Hubbard Squash Soup With Hazelnuts Chives Recipes

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HUBBARD SQUASH SOUP



Hubbard Squash Soup image

This recipe was developed over a series of small experiments. I wanted to do something different with a Hubbard Squash. After a few tries, I wrote down what tasted best, and am pretty happy with this delicious winter soup. I make a huge batch, then freeze in small zip lock bags for a quick lunch!

Provided by LindaD 2

Categories     Vegetable

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 large hubbard squash
2 sweet onions
3 (14 ounce) cans chicken broth
2 tablespoons beef bouillon paste
2 tablespoons Frank's red hot sauce
2 teaspoons nutmeg
1 teaspoon cinnamon
1 bunch broccoli, steamed (optional)
ham steak (cut into cubes)

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.

BLUE HUBBARD SQUASH SOUP



Blue Hubbard Squash Soup image

This vegan and gluten-free Blue Hubbard squash soup is absolutely amazing. It's flavorful, smooth, and creamy, and kind of addictive. You won't regret making it! Garnish with a drizzle of coconut milk if you like.

Provided by Krystelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

1 large Blue Hubbard squash
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (2 inch) piece ginger, peeled and minced
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch red pepper flakes
3 cups vegetable broth
1 (14 ounce) can full-fat coconut milk
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 301 calories, Carbohydrate 33.7 g, Fat 19.2 g, Fiber 6.4 g, Protein 5.1 g, SaturatedFat 13.1 g, Sodium 639.7 mg, Sugar 9.3 g

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