Blue Hubbard Squash Food

BLUE HUBBARD SQUASH SOUP

Blue Hubbard Squash Soup image

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

Ingredients

1 large Blue Hubbard squash
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (2 inch) piece ginger, peeled and minced
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch red pepper flakes
3 cups vegetable broth
1 (14 ounce) can full-fat coconut milk
1 tablespoon lemon juice

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

MASHED HUBBARD SQUASH

Mashed Hubbard Squash image

Make and share this Mashed Hubbard Squash recipe from Food.com.

Provided by Bev in NY

Categories Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 hubbard squash
2 cups water or 2 cups chicken broth
1/2 cup butter
1/2 milk or 1/2 half-and-half
salt and pepper

Steps:

Preheat oven to 375 degrees.
Pierce squash all around and place in large roasting pan in preheated oven and bake until soft enough to cut in half (about 30 minutes).
Remove from oven, cut in half, remove seeds.
Return to pan, placing cut side down, and add water or broth.
Bake until soft (approx 30 minutes more).
Carefully remove flesh from shell and place in appropriate sized mixing bowl.
Mash, adding more or less butter and cream as needed.
add salt and pepper to taste.

HUBBARD SQUASH SOUP

Hubbard Squash Soup image

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

Ingredients

1 large hubbard squash
2 sweet onions
3 (14 ounce) cans chicken broth
2 tablespoons beef bouillon paste
2 tablespoons Frank's red hot sauce
2 teaspoons nutmeg
1 teaspoon cinnamon
1 bunch broccoli, steamed (optional)
ham steak (cut into cubes)

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.

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