I have never used Hubbard Squash before, but I found a great recipe online that I modified slightly. The result? A delicious, creamy fall soup.
What You'll Need:
1 Large Hubbard Squash
5 Cups Vegetable or Chicken Broth
2 Cups Heavy Cream
1 Cup Milk
1 Yellow Onion
4 Cloves of Garlic
2 Ribs of Celery
Extra Virgin Olive Oil
What You'll Do:
Drizzle with honey, dice butter in the hollows, add cloves of garlic and thyme sprigs.
Add diced onion, celery ribs and olive oil into the pan and saute until soft, then add the pulp, stirring to prevent burning.
Vegetable broth and more thyme into the mixture, bring to a boil, and then reduce heat to a simmer for 45 minutes.
Add cream and milk to mixture, bring to a boil. Reduce to a simmer for 5 minutes. Puree in a blender until smooth.