Roasted Hubbard Squash Soup*

  This was delicious.   The squash was very meaty compared to the flesh in a butternut squash for instance. Roasting the Hubbard for ten minutes helped with the handling and cutting of it since as far as squashes go it’s huge.

The squash was rubbed with a mixture of fennel, coriander and sage.   This was perfect and added depth to soup with a hint of spiciness.

Ingredients

Serves 8-10

3 Tbs extra-virgin olive oil

3 large cloves garlic, peeled

1 Tbs coriander

1-1/2 tsp fennel seeds

1-1/2 tsp dried sage

1 small (5-1/2- to 6-lb.) Hubbard squash, halved lengthwise and seeded

2 Tbs canola oil

1 large leek (white and light-green parts only) slice crosswise

3 medium carrots, peeled and cut into small dice

Kosher salt

5 cups chicken or vegetable broth (we like new basics)

1 bay leaf

2 tsp fresh lemon juice

Freshly ground black pepper

  Thinly sliced chives and a few pinches of cayenne pepper for garnish

Pre-heat the oven to 400ºF.   Line a baking sheet with parchment paper.  

In the bowl of a mini food processor combine the oil, the garlic, coriander seeds, fennel seeds, and sage.   Pulse until well blended.   Rub the paste on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 45. Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind—you should have about 5 cups.   Lower oven temperature to 325 ° F

Heat the canola oil in a 5- to 6-quart Dutch oven over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened about 10 minutes.   Add the squash, broth, bay leaf, and 1 teaspoon of salt.   Bring up to a boil, cover and return soup to the oven.   Roast for 30 minutes, allowing all the flavors to intensify.   Remove the bay leaf, allow the soup to cool slightly and purée with a liquidizer.   Add the lemon juice, season to taste with salt and pepper. Garnish with chives, and cayenne before serving.

* Adapted, changed and tweaked a bit from Fine Cooking, November 2008