BLUE HUBBARD SQUASH SOUP
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
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
BUTTERNUT SQUASH AND SPICY SAUSAGE SOUP
Fall is my favorite time of year because I can make this soup. It's filling and delicious! There are many ways to customize the ingredients to suit your tastes. Sometimes I used flavored rice, depending on what I have on hand. Also, add more or less chicken broth to make the soup's thickness fit your liking.
Provided by Minnesota_Girl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h18m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
- Place the butternut squash into the prepared baking dish, cut side down.
- Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
- Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
- Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
- Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
- Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 31.6 g, Cholesterol 76.4 mg, Fat 14.9 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 1075.6 mg, Sugar 4.8 g
SPICY BLUE HUBBARD SQUASH SOUP
A flavorful soup for cool autumn nights.
Provided by Southern Living Test Kitchen
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Using a sharp knife, remove stem from squash, and discard. Cut squash in half lengthwise. Remove seeds and pulp with a spoon, and transfer to a large bowl. Set aside. Brush cut sides of squash with 1 tablespoon of the oil, and season evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Roast until squash is tender, about 1 hour.
- While squash is roasting, separate squash seeds from pulp and transfer seeds to a small bowl; discard pulp. Cut greens from white part of leek, and reserve greens for another use or discard. Cut white part in half lengthwise, and thinly slice to equal ¾ cup.
- Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape flesh from skin, and transfer to a medium bowl, along with any pan drippings from baking sheet. Discard skin. Set scraped squash aside, and reduce oven temperature to 300°F.
- Heat 2 tablespoons of the oil in a large stockpot over medium. Add leek and onion to pot. Cook, stirring often, until tender and translucent, about 4 minutes. Add coriander, cumin, roasted squash and pan drippings, and vegetable broth to pot, and bring to a boil over medium. Reduce heat to low. Simmer, stirring occasionally, until mixture is reduced and has thickened slightly, about 30 minutes.
- Meanwhile, toss together squash seeds, chili powder, ½ teaspoon of the salt, and remaining 1 tablespoon oil in a medium bowl until well combined. Transfer seasoned squash seeds to a rimmed baking sheet lined with parchment paper. Roast at 300°F until fragrant and seeds begin to pop, about 15 minutes, stirring halfway through roasting. Set aside.
- Remove pot from heat, and pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute; transfer mixture to a clean saucepan. Repeat process until all squash mixture has been pureed. Bring squash mixture to a simmer over low. Whisk heavy cream and remaining 2 teaspoons salt and ½ teaspoon pepper into squash mixture; cook until heated through, about 2 minutes.
- To serve, ladle soup into 6 bowls, and drizzle Mexican crema over each serving. Top with crumbled queso fresco, roasted squash seeds, thinly sliced serrano chiles, fresh cilantro leaves, and black pepper; serve immediately.
EASY HUBBARD SQUASH SOUP
Can be made with butternut alone if Hubbard can't be found. Recipe calls for 4 lbs of squash. Serve with a dollop of heavy whipping cream in the center of the bowl, and topped with a few pepitas.
Provided by Kendall C.
Categories Vegetable
Time 1h30m
Yield 4 Liters, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half and scoop out guts, reserve seeds for pepitas if desired.
- Coat open face of squash with oil and roast at 350°F skin side up on a baking sheet liberally coated with non stick spray, until a paring knife gives little resistance when gently pushed through the largest part of the squash (about 45-75 mins, depending on size of squash).
- (Check squash at 35 mins, and in 20 min intervals following.).
- Put fresh herbs in cheesecloth so they are easy to remove later.
- Chop celery and onions.
- In a large saucepan, stock pot, or instant pot, sautee celery and onions in butter with fresh herbs until cooked through. Add 1 tsp salt and pepper to taste.
- Remove herbs from celery and onions.
- Add vegetable stock to cooked celery and onion mix. (Keep on low until squash is roasted).
- Remove squash from oven and allow to cool for 15 mins.
- Scoop squash from peel and place in stock with celery and onions.
- Use immersion blender until smooth.
- (If you don't have an immersion blender, a stand blender will work, but requires a bit more work and a second pot to transfer your soup to. Blend squash into soup 1/3 at a time, and transfer all soup to one pot. Pot to blender to pot back and forth, until soup is smooth and consistent.).
- Add 1/2 cup of half and half.
- Cook for at least 90 minutes.
- Serve with a tsp of heavy whipping cream in the center of the bowl, and top with a few pepitas.
- Pepitas: thouroughly rinse and clean seeds from squash. Lay flat on a foil lined baking sheet liberally coated with non-stick spray. Salt and pepper to taste. Roast at 350°F for 15-20 mins or until golden brown.
Nutrition Facts : Calories 115.1, Fat 6.9, SaturatedFat 4.2, Cholesterol 20.6, Sodium 185.4, Carbohydrate 13.5, Fiber 1.4, Sugar 1.9, Protein 2.3
HUBBARD SQUASH SOUP
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
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.
More about "hubbard squash sausage soup recipes"
EASY HUBBARD SQUASH SOUP | THE VILLAGE GROCER
From thevillagegrocer.com
Estimated Reading Time 40 secs
HUBBARD SQUASH SAUSAGE SOUP - HOMESPUN SEASONAL …
From homespunseasonalliving.com
4.2/5 (17)Total Time 50 minsCategory SoupCalories 643 per serving
ITALIAN SAUSAGE BUTTERNUT SQUASH SOUP | EASY …
From easyweeknightrecipes.com
ROASTED BLUE HUBBARD SQUASH SOUP - BOSTON CHEFS
From bostonchefs.com
SQUASH SOUP RECIPES
From allrecipes.com
HUBBARD SQUASH SOUP RECIPE | RECIPELAND
From recipeland.com
10 BEST HUBBARD SQUASH RECIPES TO MAKE TODAY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Sep 19, 2022Category Recipe Roundup
- Hubbard Squash Soup. This Hubbard squash soup is fall in a bowl! Velvety smooth, creamy, and sweet, you’ll want to lick the bowl clean. It has a lovely, natural hazelnut flavor that’s seriously addictive.
- Easy Hubbard Squash Lasagna Roll-Ups. Are you on the hunt for a tasty vegetarian recipe? The whole family will love these easy lasagna roll-ups! They’re covered in the most creamy, cheesy sauce imaginable.
- Roasted Hubbard Squash. The next time you need a fall side dish, cook up these roasted Hubbard squash. The winter squash is drizzled with a pomegranate maple glaze.
- Hubbard Squash & Sausage Soup. This squash and sausage soup makes for the perfect weeknight dinner. Cook up a batch of this creamy, meaty, and slightly sweet soup on a cold day.
- Vegan Stuffed Hubbard Squash. Do you love stuffed vegetables? Then you’ll adore this vegan stuffed Hubbard squash! Hollowed-out squash is filled with wild rice, baby kale, and golden raisins.
- Baked Whole Hubbard Squash. Skip all the mess of peeling and chopping and bake your squash whole! This has to be the easiest way to cook Hubbard squash.
- Hubbard Squash With Cornbread Stuffing. Impress your family and friends with this delicious Hubbard squash with cornbread stuffing. It makes for a fantastic vegetarian centerpiece for dinner parties and even Thanksgiving.
- Hubbard Squash Soup With Pistachio Gremolata. Looking for an easy soup recipe to use up your leftover squash? Whip up this Hubbard squash soup with pistachio gremolata.
- Hubbard Squash Muffins with Maple Glaze. Did you know you could make muffins from Hubbard squash? Well, now you do! These Hubbard squash muffins with maple glaze make for a great breakfast.
- Blue Hubbard Squash and White Bean Soup. This blue Hubbard squash and white bean soup has the most amazing texture. It calls for both pureed squash and chunks of oven-roasted blue squash.
HUBBARD SQUASH WITH PARMESAN AND BROWN BUTTER RECIPE
From foodandwine.com
10 BEST HUBBARD SQUASH RECIPES | YUMMLY
From yummly.com
HUBBARD SQUASH SAUSAGE SOUP | RECIPE | SLOW COOKER BREAKFAST …
From pinterest.com
HUBBARD SQUASH SAUSAGE SOUP | RECIPE | SAUSAGE SOUP, SOUP, …
From pinterest.ca
BLUE HUBBARD SQUASH AND WHITE BEAN SOUP - A FAMILY FEAST®
From afamilyfeast.com
28 QUICK AND EASY HUBBARD SQUASH RECIPES YOU HAVE TO TRY
From whimsyandspice.com
WHAT IS HUBBARD SQUASH? AND HOW TO COOK IT - FOOD NETWORK
From foodnetwork.com
SQUASH AND SAUSAGE SOUP - FARM FLAVOR RECIPE
From farmflavor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love