A friend of mine always grows a ton of giant Hubbard squash. I will have to post a pic this fall when I get my allotment. These things almost look alien and they are huge. We have to take the garden machete to them and I have had to quarter some to even get them in the oven to roast.
The first time I attempted to cook one, my husband was on a trip out of state. As I got the machete out of the tool shed, I thought, “Is this really the right time to roast this squash?” Could I get myself to the emergency room after a freak machete-giant squash accident?
I did get the Hubbard broken apart without incident and I made this fantastic soup. Mom brought us a cheese squash (another weird squash), and I think I will make this soup from that as well. Most any winter squash would work.
Making this soup will remind me that fall is right around the corner.
Roasted Hubbard Squash Soup
1 head garlic, left intact
1 T. butter
2 bunches green onions, sliced
1 c. carrots, rough chopped
Sea salt
1/2 tsp. fennel seeds
1/2 t. coriander
1/2 tsp. dried sage
4 cups chicken broth
1 c. water
1 fresh bay leaf
2 t. fresh lemon juice
Freshly ground black pepper
Preheat oven to 350 degrees. Do not peel the squash. Rub the inside of the squash with olive oil and season with salt and pepper. Place split side down on a baking sheet covered with aluminum foil. Roast for 90 minutes to two hours. When done, scoop out 5 cups. (If there is left over squash, you may freeze it.)
While squash is roasting, cut the top end off the garlic and drizzle with olive oil. Wrap in foil and place on baking sheet with squash. Roast for 30 minutes. When done, squeeze out garlic cloves and set aside.
Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onions, carrots, and a big pinch of salt and cook, stirring occasionally, for 8 to 10 minutes. Add fennel seeds and cook a bit more. Add coriander and sage. Add the squash, garlic, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes.
Remove the bay leaf and allow the soup to cool slightly. Purée the soup in batches in a blender or with a stick blender. (If using a blender, please be careful with hot soup. Make sure that you place a kitchen towel over the top of our blender. Hot soup expands and can easily blow the top off your blender.) Return the soup to the pot and add the lemon juice. Season to taste with salt and pepper.
May garnish with sour cream and fresh chives. (This soup freezes well.)
I adapted this recipe from Fine Cooking’s Roasted Hubbard Squash Soup with Hazelnuts and Chives.
Hubbard Squash
I’d love to see a picture of these giant alien squash. It sounds like they are huge. Thanks for sharing the recipe.
I will try to post some this fall if I get the cast offs from my friends garden!
I totally sypathize. One of my friends gave me a hubbard squash last year, and I had no idea what it was or what to do with it. I ended up making a pie, which was very similar to a pumpkin pie.
Squash! Yes, that means fall is coming. I’ll be ready for some soups and roasted squahs for pasta.
Ooh! There is a great recipe for Butternut Squash Carbonara at http://closetcooking.blogspot.com/2010/01/butternut-squash-carbonara.html
I almost couldn’t believe that summer is over, but I do look forward to making these squash soups again.I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Thanks! You can see the Foodista widget. Thanks for the add. Look forward to exploring the site.