HUBBARD SQUASH SOUP

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Hubbard Squash Soup image

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

1 large hubbard squash
2 sweet onions
3 (14 ounce) cans chicken broth
2 tablespoons beef bouillon paste
2 tablespoons Frank's red hot sauce
2 teaspoons nutmeg
1 teaspoon cinnamon
1 bunch broccoli, steamed (optional)
ham steak (cut into cubes)

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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