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.

EASY HUBBARD SQUASH SOUP

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.