Hubbard Squash Soup Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
• Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F (200 degrees C). Line a heavy-duty rimmed baking sheet with parchment paper.
• Combine olive oil, garlic, coriander seeds, fennel seeds, and sage in a mortar; pound with a pestle until consistency is like a coarse paste. Rub spice mixture on the cut-sides of the squash halves. Place squash onto the prepared baking sheet with cut-sides down.
• Roast in the preheated oven until tender and easily pierced with a fork, about 1 hour. Remove from oven, turn cut-sides up, and cool until easily handled. Scrape insides of squash into a bowl; you should have about 5 cups.
• Melt butter in a 5-quart Dutch oven over medium heat. Add leek, carrots, and a pinch of salt. Cook, stirring occasionally, until leek is softened, 8 to 10 minutes. Add reserved squash, chicken broth, 1 teaspoon salt, and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook until soup's flavor has developed, about 30 minutes.
• Remove and discard bay leaf. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add lemon juice and season with salt and pepper. Garnish with hazelnuts, chives, and Espelette pepper.

Steps:

• Slowly cook onions in butter, add the apples and cook until soft.
• Add squash and allow to sweat if necessary.
• Add broth to cover veggies and the sprig of rosemary.
• Simmer for 10 minutes.
• Remove rosemary.
• Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
• When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
• Add curry to taste and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and arrange squash chunks, flesh-side up, on the baking sheet.
• Whisk butter, 3 tablespoons brown sugar, and orange juice together in a bowl until smooth; pour over squash and toss to coat.
• Bake in the preheated oven until the skin is blistery and flesh is tender, about 45 minutes. Scrape flesh from the skin, discarding skin. Blend flesh in the food processor until smooth. Measure 2 cup squash puree, reserving the rest for another use.
• Lower oven temperature to 375 degrees F (190 degrees C) and move lowest rack to lowest possible position.
• Blend 2 cups squash puree, eggs, 1/2 cup brown sugar, cream, allspice, cinnamon, ginger, and salt in a blender or using a whisk until mixture is smooth. Press pie crust into a pie plate and pour squash mixture into crust.
• Bake in the preheated oven until pie is puffed with a small wet spot in the center, 50 to 60 minutes.

Steps:

• Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
• Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
• Puree with a hand blender (or in batches in a regular blender). Serve hot.

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.