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!

Blue Hubbard Squash Soup

Chef Robert Fathman

Servings

12

Category

Soup and Salads

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!



Ingredients

  • 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

Directions

  1. 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.

  2. Caramelize the onions, spices, the remainder of the syrup, and 2 to 10 ounces of run.

  3. Add the chicken stock, reduce to a simmer, and cook for approximately 30 minutes.

  4. Add the squash and cream.  Puree, and season to taste.