Hubbard Squash Soup
3 cups Hubbard Squash pulp
5 cups chicken broth, homemade or low-sodium canned
1/2 quart heavy cream and 1/2 quart whole or skim milk
1 large yellow onion, diced
4 cloves garlic, chopped
2 ribs celery, chopped
1 ham hock
1 sprig fresh thyme
1 sprig fresh savory
4 1/2 Tablespoons extra virgin olive oil Salt and freshly ground
black pepper to taste
Add olive oil to a large soup pot. Sweat celery, onion and garlic
until lightly caramelized. Add squash pulp and stir regularly to
keep from sticking and burning. Add chicken broth. Bring to simmer.
Add herbs and ham hock and let simmer slowly for 45 minutes. (Add
water or more stock
if the soup gets too dry). Add cream and bring to a boil. Reduce to
a simmer for 5 minutes.
Pull out the ham hock and herb stems, then purée
in a blender until smooth. Adjust the seasoning and the thickness.
Note: To roast a large whole Hubbard squash, split the squash and
scrape out the seeds. Place pieces or halves on a baking sheet.
Drizzle with honey, whole garlic cloves and a generous amount of
fresh ground black pepper. Bake in a 400°F oven until soft and
fleshy. The edges will turn black looking - almost burned. This adds
to the depth of flavor.
Yield: 10 servings
Tip: Our favorite way of getting squash "pulp" is to roast it in
the oven at 400°F with honey drizzled on top, fresh sprigs of thyme
and garlic cloves. Let the squash roast for a good 30-40 minutes.
The meat will start to become dark and the honey will caramelize. It
may even look like it is burning, which is good. That will give a
nice hearty flavor to the soup. Let squash cool and scrape.