Golden Hubbard Squash Food
EASY HUBBARD SQUASH SOUP
Can be made with butternut alone if Hubbard can't be found. Recipe calls for 4 lbs of squash. Serve with a dollop of heavy whipping cream in the center of the bowl, and topped with a few pepitas.
Provided by Kendall C.
Categories Vegetable
Time 1h30m
Yield 4 Liters, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half and scoop out guts, reserve seeds for pepitas if desired.
- Coat open face of squash with oil and roast at 350°F skin side up on a baking sheet liberally coated with non stick spray, until a paring knife gives little resistance when gently pushed through the largest part of the squash (about 45-75 mins, depending on size of squash).
- (Check squash at 35 mins, and in 20 min intervals following.).
- Put fresh herbs in cheesecloth so they are easy to remove later.
- Chop celery and onions.
- In a large saucepan, stock pot, or instant pot, sautee celery and onions in butter with fresh herbs until cooked through. Add 1 tsp salt and pepper to taste.
- Remove herbs from celery and onions.
- Add vegetable stock to cooked celery and onion mix. (Keep on low until squash is roasted).
- Remove squash from oven and allow to cool for 15 mins.
- Scoop squash from peel and place in stock with celery and onions.
- Use immersion blender until smooth.
- (If you don't have an immersion blender, a stand blender will work, but requires a bit more work and a second pot to transfer your soup to. Blend squash into soup 1/3 at a time, and transfer all soup to one pot. Pot to blender to pot back and forth, until soup is smooth and consistent.).
- Add 1/2 cup of half and half.
- Cook for at least 90 minutes.
- Serve with a tsp of heavy whipping cream in the center of the bowl, and top with a few pepitas.
- Pepitas: thouroughly rinse and clean seeds from squash. Lay flat on a foil lined baking sheet liberally coated with non-stick spray. Salt and pepper to taste. Roast at 350°F for 15-20 mins or until golden brown.
Nutrition Facts : Calories 115.1, Fat 6.9, SaturatedFat 4.2, Cholesterol 20.6, Sodium 185.4, Carbohydrate 13.5, Fiber 1.4, Sugar 1.9, Protein 2.3
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