Hubbard Squash Soup

garden 2015Our garden was a HUGE success this year.  Johny and I have harvested over 25 Hubbard Squash.  If you don’t know what a Hubbard is, they look like this (<—–)  and are about the size of at least 1 basketball if they are small….we have several that are the size of 2 basketballs.  Seriously.  The one I have my hand over was one of the smallest.  Johny wasn’t home and I had to cut it myself so I picked a little one.  It probably weighed 10 pounds!

So if you want to know what I’ve been up to, you can guess it has to do with squash.  Squash soup this week but I have visions of Heuvos Squash, squash paleo pancakes, and squash biscuits.  And a lot more soup but different versions – savory and sweet ones.

 

Ingredients:

~ 6+  cups cooked squash
4 cups  stock (I used homemade)
1 can full fat coconut milk
The juice of ~ 3 oranges
The zest of 1 (organic!!!) orange
A drop or two of orange essential oil if you have any!
1 generous tsp ground cinnamon
1 tsp ground ginger (or 2 tsp fresh grated ginger)

Pecans as a garnish.  Cilantro is amazing too.

Instructions:

  1.  If they are small enough, I just poke the squash with a knife and then put on a cookie tray and bake.  This one was as big as a small turkey. I cut it in half and placed the halves face down on a cookie sheet.
  2. Bake at 350F until soft.  About 50 minutes but this is variable.  Just check for softness like you would a baked potato if this is all new to you.
  3. Cool enough to handle and then scoop out the flesh.  I made this soup without any onions etc so I just put the squash flesh right in my (large) soup pan.  This saves on two things:  cutting onions but also the puree process.  You could certain start with sauteing some onions if you wish!
  4. Add your stock, coconut milk, juice of oranges, zest, and spices.
  5. Taste.  Adjust seasonings. I started with the juice of 2 oranges but knew it needed more.  Add salt if you want.  Just heat it on warm but be careful not to walk away.  Mine was pretty thick and would easily burn.
  6. Wa La.  Add your pecans as you eat it.  And like I said, chopped cilantro is AMAZING on squash soup too.  We just didn’t have any at the moment.

 

 

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