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Blue Hubbard Squash Soup

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Submitted by: dnoel1724467

 

A pureed squash soup with cognac, chicken stock and heavy cream. Slightly sweet and creamy delicious.
 

Ingredients

  • 1/4 lb unsalted butter
  • 1 small Blue Hubbard squash and/or 4 cups blue Hubbard squash meat puree
  • 1 large fresh bay leaf
  • 1 lb white onion, finely chopped
  • 3 stalks trimmed and cleaned celery, finely chopped
  • 5 carrots, finely chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 oz cognac
  • 1/2 qt heavy cream
  • 1 cup flour
  • 1 gallon freshly made chicken stock (if you have to use canned stock, use low-sodium)

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Method

Cut squash in quarters and bake at 350 degrees in preheated oven for 1 hour. Allow to cool, peel outside layer of skin off, puree until smooth. Remaining squash pulp should make 4 heaping cups. Heat heavy cream with a bay leaf until boiling. Reduce heat to low after first scalding. Bring chicken stock to slow boil and reduce to 1/2 gallon. In saute pan, melt 1/4 lb butter and gently saute chopped onion, celery, carrot, salt, pepper, allspice and nutmeg. When vegetables are limp, add cognac and flame it with a match. (soup will not be ruined if you do not ignite, which is dangerous for some people to attempt). Add 4 cups squash pulp to the mixture and mix well while still heating. Add 1/2 cup flour and make a vegetable roux paste still cooking mixture gently over moderate heat. Add the highly reduced chicken stock and heavy cream and cook for another 15 minutes until thick.

 

Notes: If you weren't sure that winter is on the way, you will be after enjoying this warm creamy Blue Hubbard Squash Soup.

 

Number of Servings: 8

 

Submitted by: dnoel1724467 ()

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