Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, hubbard squash soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Blue Hubbard squash have a very hard, bluish-gray outer skin that is a bit difficult to trim. I invented it on a whim when I got sick a few days after my wedding and have not been able to stop eating it since. Add a loaf of crusty bread to make this vegetarian soup a satisfying light meal.
Hubbard Squash Soup is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Hubbard Squash Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook hubbard squash soup using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Hubbard Squash Soup:
- Take 700 g hubbard squash
- Make ready 150 g sweet potato
- Make ready 3 cloves garlic
- Prepare 1 red onion
- Take 1 red pepper
- Prepare 12 leaves sage
- Take 2 tbsp olive oil
- Prepare 1 tsp paprika
- Make ready 2 vegetable stock cubes
- Make ready 900 ml water
- Prepare salt and pepper
A hubbard squash is a winter squash with a green or blue shell and sweet orange flesh. Hubbard squash is typically hard and firm on the outside, with shell colors that range from dark green or gray. Deep-colored squashes, like the flesh of the blue hubbard, have the most beta carotene. I did some more googling & found a Blue Hubbard Squash Soup from Far Away that looked fairly simple & easy.
Steps to make Hubbard Squash Soup:
- Preheat the oven to 200°C (fan)
- Roughly chop all the vegetables, drizzle with olive oil and season well
- Place the vegetables in the preheated oven for 35 minutes until they start to colour
- Dissolve each stock cubes in 450ml of boiling water stirring vagariously to ensure they are well incorporated
- Then, transfer the vegetables to a large saucepan and slowly add stock blitzing using a hand blender until smooth (if it reaches your desired thickness you don't have to add all the stock but I found mine needed the full 900ml)
- Taste and add more salt and pepper accordingly
- Finally, bring the soup to the boil on a high heat and then reduce it down to a simmer for 10 minutes before serving
Hubbard squash sausage soup is a dairy and gluten free soup that easily doubles as a meal. So I had all that squash and it's fall - so that means soup! Chef Robert Fathman's Blue Hubbard Squash Soup is a perfect way to ring in soup season: the flavors of fall without the weightiness of winter fare. The Blue Hubbard is a shabby chic squash, a Gothic Cinderella gourd. I was so mistaken, for it transforms into a most delectable soup, as well as an ideal Halloween dinner, warming and filling and.
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