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
WINTER SQUASH SOUP
Provided by Ina Garten
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
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 :
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
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
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
More about "hubbard squash soup food"
EASY HUBBARD SQUASH SOUP | THE VILLAGE GROCER
From thevillagegrocer.com
Estimated Reading Time 40 secs
ROASTED HUBBARD SQUASH SOUP WITH HAZELNUTS & CHIVES
From finecooking.com
ROASTED BLUE HUBBARD SQUASH SOUP - - RECIPE FROM …
From bostonchefs.com
EASY VEGAN RECIPES – HUBBARD SQUASH SOUP - ONE HUNDRED …
From onehundreddollarsamonth.com
CHIPOTLE CHICKEN BLUE HUBBARD SQUASH SOUP - SIMPLE SEASONAL
From simpleseasonal.com
10 BEST HUBBARD SQUASH RECIPES | YUMMLY
From yummly.com
HUBBARD SQUASH SOUP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HUBBARD SQUASH SAUSAGE SOUP - HOMESPUN SEASONAL LIVING
From homespunseasonalliving.com
HUBBARD SQUASH RECIPE & NUTRITION - PRECISION NUTRITION
From precisionnutrition.com
50 OF GRANDMA'S BEST SQUASH RECIPES - TASTE OF HOME
From tasteofhome.com
SQUASH AND SAUSAGE SOUP - FARM FLAVOR RECIPE
From farmflavor.com
HOW TO MAKE HUBBARD SQUASH BISQUE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
BLUE HUBBARD SQUASH SOUP - SQUASH SOUP RECIPES
From worldrecipes.org
HUBBARD SQUASH SOUP RECIPES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WHAT IS HUBBARD SQUASH?
From thespruceeats.com
BEST HUBBARD SQUASH SOUP RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
BLUE HUBBARD SQUASH SOUP RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
HUBBARD SQUASH SOUP - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HUBBARD SQUASH SOUP RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLUE HUBBARD SQUASH RECIPES SOUP - CREATE THE MOST AMAZING …
From recipeshappy.com
ROASTED BLUE HUBBARD SQUASH SOUP WITH APPLES AND GINGER
From everydayhealthyeverydaydelicious.com
BLUE HUBBARD SQUASH SOUP RECIPE | SNAP TASTE
From snaptaste.com
BLUE HUBBARD SQUASH AND WHITE BEAN SOUP - A FAMILY FEAST®
From afamilyfeast.com
WHAT IS HUBBARD SQUASH? AND HOW TO COOK IT | COOKING …
From foodnetwork.com
TOP 10 WAYS TO ENJOY HUBBARD SQUASH - HAVE A PLANT
From fruitsandveggies.org
RED CURRY HUBBARD SQUASH SOUP WITH COCONUT - POOK'S PANTRY …
From pookspantry.com
HUBBARD SQUASH SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RECIPE FOR HUBBARD SQUASH SOUP - THERESCIPES.INFO
From therecipes.info
HUBBARD SQUASH SOUP - TRACY KONOSKE, HEALTHY LIFESTYLES MT
From healthylifestylesmt.com
CURRIED SUGAR HUBBARD SQUASH SOUP | NORTHWEST EDIBLE LIFE
From nwedible.com
ROASTED HUBBARD SQUASH & COCONUT SOUP - THE SWEET POTATO
From thesweetpotato.ca
HUBBARD SQUASH SOUP - RECIPES WORTH REPEATING
From pinterest.ca
SPICY BLUE HUBBARD SQUASH SOUP | SOUTHERN LIVING
From southernliving.com
HUBBARD SQUASH SOUP RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HUBBARD SQUASH SOUP | RECIPE | RECIPES, HUBBARD SQUASH SOUP …
From pinterest.ca
GREEN HUBBARD SQUASH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GET LUNCH OF HUBBARD SQUASH SOUP | RECIPES INSPIRATION
From recipesgrandma.com
WHAT IS HUBBARD SQUASH? | ALLRECIPES
From allrecipes.com
HUBBARD SQUASH SOUP | RECIPE | RECIPES, SQUASH SOUP, FOOD
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love