Blue Hubbard Squash Soup Recipe (With images) Hubbard squash

Roasted Blue Hubbard Squash Soup Recipe from

Cook for 20 minutes, adjusting the heat as needed so that the soup stays at a low simmer. While the soup is simmering, peel and chop the apple and set it aside, then make the pistachio gremolata (see below). Once 20 minutes are up, add the apple to the soup and simmer for 3-5 more minutes.

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Blue Hubbard squash has orange colored sweet flesh. It will feed a family of eight or more, can be tossed around by children without fear of damage, may double as an excersize ball, and few people have heard of it which makes a nice change from the ever-so-common butternut squash soup.

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1 large Blue Hubbard squash; 2 tablespoons olive oil; 1 large onion; 2 cloves garlic, finely hopped; 2" ginger, peeled and finely chopped; 1 teaspoon unrefined salt

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Add the vegetables to the pot. Saute for 5-7 minutes, stirring occasionally until the vegetables are softened. Pour in the vegetable broth and canned diced tomatoes (with the tomato juice). Add the beans, all the spices, and salt to the pot. When the mixture starts to boil, reduce the heat to low.

Blue Hubbard Squash and White Bean Soup A Family Feast®

Let cool slightly. Step 2. While squash is roasting, melt butter in a medium saucepan over medium heat. Add onion, sage and allspice. Reduce heat to low, cover and cook until onions are tender, about 10 minutes. Uncover. Stir in apple and broth. Bring to a simmer and cook until apple is tender, about 15 minutes. Step 3.

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Cook and stir onion in hot oil until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more. Use a spoon to scoop out squash flesh or peel off skin and rough chop into small pieces; add to onion mixture in the pot. Pour in broth and bring to a boil.

Blue Hubbard Squash and White Bean Soup A Family Feast

Season with salt and pepper. Add optional sugar and spices, if desired. Add brown sugar and spices. Place each half, cut side up on a rimmed baking sheet covered with aluminum foil. Roast squash at 400°F for 45 minutes - one hour. Bake at 400°F in the oven for 40-60 minutes until flesh is tender when poked with a fork.

Blue Hubbard Squash and White Bean Soup A Family Feast

Cut the squash into two-inch cubes and toss with salt, pepper, and the 1/8 cup of maple syrup. Roast in the oven at 350 degrees for approximately 45 minutes. Caramelize the onions, spices, the remainder of the syrup, and 2-10 ounces of rum.

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Cook until softened, about 10 minutes. -Add the sage, thyme, cayenne, and nutmeg. Salt and pepper to taste. -Stir in the pureed squash, apple cider vinegar, and sour cream. -Pour in the vegetable stock and reduce heat to medium low. Simmer for 30 minutes. -Blend with an immersion blender or carefully add soup to a blender for the creamy, smooth.

SNAP TASTE Magazine Blue Hubbard Squash Soup Recipe

Preheat oven to 425 degrees F. Dice the squash or pumpkin into ¾ inch pieces. Place six cups in a medium bowl and reserve the rest. Top the squash in the bowl with the oil, salt and pepper and toss to coat. Pour out onto a sheet pan and roast for 20 minutes or until tender.

Blue Hubbard Squash Soup Recipe (With images) Hubbard squash

Directions. 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.

SNAP TASTE Magazine Blue Hubbard Squash Soup Recipe

10. Blue Hubbard Squash and White Bean Soup. This blue Hubbard squash and white bean soup has the most amazing texture. It calls for both pureed squash and chunks of oven-roasted blue squash. Every spoonful is brimming with tender white beans, garlic, sage, nutmeg, brown sugar, and parmesan.

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Remove pot from heat, and pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute; transfer mixture to a clean saucepan. Repeat process until all squash mixture has been pureed.

SNAP TASTE Magazine Blue Hubbard Squash Soup Recipe

In a Dutch Oven, heat the olive oil. Brown the sausage with the carrots, celery, and onions. Drain the fat (if necessary). Add the roasted squash puree and chicken broth. Season with salt and pepper. Bring to a boil. Reduce heat and cover, simmering until the carrots are tender. Whisk together the cornstarch and water.

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Add apples, carrots, celery, garlic, and onions to the pot, then cook until they become fragrant and softened, around 10 minutes. Add nutmeg, cayenne, thyme, and sage, then toss to combine well. Add salt and pepper to taste. Stir in sour cream, apple cider vinegar, and puréed squash.

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To finish the soup, you will need to add the maple syrup, cayenne pepper, salt, pepper, nutmeg, and apple cider vinegar. Enjoy! Blue Hubbard Squash Soup (Photo by Julie Chung/SNAP TASTE®) 3-Course Set Menu $130 adults, $60 children (4-12 years old) 11:30 a.m. to 8:00 p.m.