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!
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!
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.
