SPICY BLUE HUBBARD SQUASH SOUP
A flavorful soup for cool autumn nights.
Provided by Southern Living Test Kitchen
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Using a sharp knife, remove stem from squash, and discard. Cut squash in half lengthwise. Remove seeds and pulp with a spoon, and transfer to a large bowl. Set aside. Brush cut sides of squash with 1 tablespoon of the oil, and season evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Roast until squash is tender, about 1 hour.
- While squash is roasting, separate squash seeds from pulp and transfer seeds to a small bowl; discard pulp. Cut greens from white part of leek, and reserve greens for another use or discard. Cut white part in half lengthwise, and thinly slice to equal ¾ cup.
- Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape flesh from skin, and transfer to a medium bowl, along with any pan drippings from baking sheet. Discard skin. Set scraped squash aside, and reduce oven temperature to 300°F.
- Heat 2 tablespoons of the oil in a large stockpot over medium. Add leek and onion to pot. Cook, stirring often, until tender and translucent, about 4 minutes. Add coriander, cumin, roasted squash and pan drippings, and vegetable broth to pot, and bring to a boil over medium. Reduce heat to low. Simmer, stirring occasionally, until mixture is reduced and has thickened slightly, about 30 minutes.
- Meanwhile, toss together squash seeds, chili powder, ½ teaspoon of the salt, and remaining 1 tablespoon oil in a medium bowl until well combined. Transfer seasoned squash seeds to a rimmed baking sheet lined with parchment paper. Roast at 300°F until fragrant and seeds begin to pop, about 15 minutes, stirring halfway through roasting. Set aside.
- Remove pot from heat, and pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute; transfer mixture to a clean saucepan. Repeat process until all squash mixture has been pureed. Bring squash mixture to a simmer over low. Whisk heavy cream and remaining 2 teaspoons salt and ½ teaspoon pepper into squash mixture; cook until heated through, about 2 minutes.
- To serve, ladle soup into 6 bowls, and drizzle Mexican crema over each serving. Top with crumbled queso fresco, roasted squash seeds, thinly sliced serrano chiles, fresh cilantro leaves, and black pepper; serve immediately.
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
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.
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