HUBBARD SQUASH SOUP
Hubbard Squash Soup recipe
Categories Side Dish Vegetarian Soups Squash High Fibre Fall
Time 1h
Yield 8
Number Of Ingredients 24
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.
Nutrition Facts :
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
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.
HUBBARD SQUASH AND APPLE SOUP
Almost called this Squashalsauce it's such a great accompaniment to pork chops. This was easy and could also be done with a butternut squash or pumpkin. The curry is up to you. 3/4 of the family felt it improved it, but unfortunately didn't know my husband didn't like the stuff. I prepared my hubbard squash a week earlier (baked it whole with a lid cut out on the top for 2 hours) and froze it in baggies, but you can also use canned pumpkin.
Provided by runswithfork
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 177.5, Fat 10.5, SaturatedFat 6.2, Cholesterol 27.2, Sodium 466.1, Carbohydrate 16.6, Fiber 1.2, Sugar 4.8, Protein 5.8
ROASTED HUBBARD SQUASH SOUP WITH HAZELNUTS AND CHIVES
If you can't find Espelette pepper, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer.
Provided by alpa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 282 calories, Carbohydrate 37.1 g, Cholesterol 10 mg, Fat 13.5 g, Fiber 2.1 g, Protein 10.8 g, SaturatedFat 3.5 g, Sodium 399.5 mg, Sugar 2.4 g
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