Mother Hubbards 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:

• Amounts aren't critical.
• Avoid broccoli and cauliflower; they're too strong-tasting.
• Save them for a soup all their own.
• Cook pasta in either water or broth.
• If you are using only water, drain.
• DO NOT drain if you use broth.
• Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
• Add pre-cooked vegetables, meat and tomato sauce.
• If not"soupy" enough, add more broth or water.
• Add seasonings and salt and pepper to taste.
• If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
• Simmer about 15 minutes.

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:

• Combine everything except the noodles in a big soup pot.
• Bring to a boil.
• Lower heat and let simmer 10 minutes.
• Add noodles and simmer about 10 more minutes.