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I finally used the Hubbard squash that Mary-Lynn (in charge of Womanswork shipping and receiving) gave me from her garden. I made Hubbard squash soup!
Soup should be a comforting thing to make, and there is always room for substitutions and experimentation. This recipe would still be delicious if you substituted carrots or pumpkin for squash. Onion is obviously an important base flavor, so if you are out, use a leek or even some shallots.
- 3 cups of skinned and cubed Hubbard squash (or any yummy squash really..)
- 1 or 2 onions or white parts of 2 leeks
- 2 carrots (or more- they make the soup sweet!)
- brown sugar
- homemade or store bought chicken (or veg) stock
- half and half
- creme fraiche
- chopped fresh herbs- use your personal favorites: parsley, chives, or even basil or sage!
Hubbard Squash Soup:
- Skin and cube a few cups of Hubbard (or Butternut) squash. Toss with a good glug of olive oil to coat, and put onto a baking sheet. Spread the squash out so they are not too cramped. Sprinkle about a tablespoon of brown sugar, a pinch of salt and cracked pepper on top, and then roast in the oven at about 375 until golden brown and soft. If they get pretty dark in spots, that’s ok, it just adds more dimension to the soup, which is the point of roasting!
- In a large heavy bottomed pot saute a couple of onions or leeks, and a couple of carrots until the onions are translucent but not browned.
- Add a pinch of mace, a pinch of cayenne (or more if you are bold!), and a pinch of nutmeg. If you are particularly fond of one of these spices feel free to add more pinches. Other spices that would taste nice are: allspice, cardamom, and ginger (fresh or ground).
- Toss the squash from the oven into the pot and mush around to break up the pieces a little bit.
- Now you add your stock. I would just put in about 2-3 cups to start off. Let the soup simmer for 10 minutes or so.
- You can either take the soup off the heat, let it cool a little, and then puree it in batches in the food processor..OR use an immersion hand held blender, which is my FAVORITE kitchen tool besides my knife.
- Puree the soup to your liking. If it is too thick add more stock.
- Swirl in a couple of tablespoons of good butter and salt and pepper to taste. A swirl of cream or half and half never made anything taste too bad either!
- Serve in a warmed bowl with a dollop of creme fraiche and some chopped herbs.