October 20, 2021
Rated 5 stars by 1 users
Soup and Salads
Chef Robert Fathman
It's not quite turkey-carving time just yet, but summer's over and that means the return of autumn veggies. 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 flare. This recipe is perfect for a crowd (or for smaller groups, halve the measurements and freeze what is left over!) Fatham suggests garnishes like andouille sausage, bacon, croutons, sage and/or truffle oil to mix things up!
3.5 pounds Blue Hubbard Squash
1 onion, slivered
1 Tbsp. cinnamon
1/3 teaspoon ground allspice
3/4 teaspoon ground clove
3/4 Tbsp. ground ginger
12 ounces heavy cream
1 quarts chicken stock
1/2 cups maple syrup, divided
Meyers run, to taste (I used 1/4 cup Jameson)
Salt and pepper, to taste
Cut the squash into two-inch cubes and toss with salt, pepper, and the 1/8 cup of maple syrup. Roast in the oven at 350 Degrees F for approximately 45 minutes.
Caramelize the onions, spices, the remainder of the syrup, and 2 to 10 ounces of run.
Add the chicken stock, reduce to a simmer, and cook for approximately 30 minutes.
Add the squash and cream. Puree, and season to taste.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.