Best 3 Roasted Hubbard Squash Soup With Hazelnuts And Chives Recipes
Immerse yourself in a culinary journey with our tantalizing Roasted Hubbard Squash Soup with Hazelnuts and Chives. This symphony of flavors will captivate your taste buds with its creamy texture, nutty aroma, and vibrant colors. As you savor each spoonful, you'll embark on a delightful adventure of sweet and savory notes, perfectly complemented by the crunchy hazelnuts and refreshing chives. Prepare to indulge in a culinary masterpiece that embodies the essence of comfort and sophistication.
This article presents a collection of delectable recipes that revolve around the Roasted Hubbard Squash Soup. From the classic iteration to variations infused with unique ingredients, each recipe promises a distinct culinary experience. Embark on a culinary adventure with our Roasted Hubbard Squash Soup with Hazelnuts and Chives, Roasted Hubbard Squash Soup with Coconut Milk and Curry, Roasted Hubbard Squash Soup with Apples and Sage, and Roasted Hubbard Squash Soup with Sweet Potatoes and Bacon. With a variety of flavors and textures to explore, these recipes cater to diverse palates and culinary preferences.
BLUE HUBBARD SQUASH SOUP
This vegan and gluten-free Blue Hubbard squash soup is absolutely amazing. It's flavorful, smooth, and creamy, and kind of addictive. You won't regret making it! Garnish with a drizzle of coconut milk if you like.
Provided by Krystelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
- Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
- Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
- Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.
Nutrition Facts : Calories 301 calories, Carbohydrate 33.7 g, Fat 19.2 g, Fiber 6.4 g, Protein 5.1 g, SaturatedFat 13.1 g, Sodium 639.7 mg, Sugar 9.3 g
SPICY BLUE HUBBARD SQUASH SOUP
A flavorful soup for cool autumn nights.
Provided by Southern Living Test Kitchen
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Using a sharp knife, remove stem from squash, and discard. Cut squash in half lengthwise. Remove seeds and pulp with a spoon, and transfer to a large bowl. Set aside. Brush cut sides of squash with 1 tablespoon of the oil, and season evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Roast until squash is tender, about 1 hour.
- While squash is roasting, separate squash seeds from pulp and transfer seeds to a small bowl; discard pulp. Cut greens from white part of leek, and reserve greens for another use or discard. Cut white part in half lengthwise, and thinly slice to equal ¾ cup.
- Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape flesh from skin, and transfer to a medium bowl, along with any pan drippings from baking sheet. Discard skin. Set scraped squash aside, and reduce oven temperature to 300°F.
- Heat 2 tablespoons of the oil in a large stockpot over medium. Add leek and onion to pot. Cook, stirring often, until tender and translucent, about 4 minutes. Add coriander, cumin, roasted squash and pan drippings, and vegetable broth to pot, and bring to a boil over medium. Reduce heat to low. Simmer, stirring occasionally, until mixture is reduced and has thickened slightly, about 30 minutes.
- Meanwhile, toss together squash seeds, chili powder, ½ teaspoon of the salt, and remaining 1 tablespoon oil in a medium bowl until well combined. Transfer seasoned squash seeds to a rimmed baking sheet lined with parchment paper. Roast at 300°F until fragrant and seeds begin to pop, about 15 minutes, stirring halfway through roasting. Set aside.
- Remove pot from heat, and pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute; transfer mixture to a clean saucepan. Repeat process until all squash mixture has been pureed. Bring squash mixture to a simmer over low. Whisk heavy cream and remaining 2 teaspoons salt and ½ teaspoon pepper into squash mixture; cook until heated through, about 2 minutes.
- To serve, ladle soup into 6 bowls, and drizzle Mexican crema over each serving. Top with crumbled queso fresco, roasted squash seeds, thinly sliced serrano chiles, fresh cilantro leaves, and black pepper; serve immediately.
HUBBARD SQUASH SOUP
This recipe was developed over a series of small experiments. I wanted to do something different with a Hubbard Squash. After a few tries, I wrote down what tasted best, and am pretty happy with this delicious winter soup. I make a huge batch, then freeze in small zip lock bags for a quick lunch!
Provided by LindaD 2
Categories Vegetable
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut Hubbard Squash in two pieces.
- Put in roasting pan with 2 inches water on bottom of pan.
- Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
- Saute onion in 2 tablespoons butter till carmalized.
- Put all ingredients into a food processor and process until very smooth.
- (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
- Add the steamed brocolli and ham cubes.
Tips:
- Choose a ripe Hubbard squash. A ripe squash will have a deep orange color and feel heavy for its size. The skin should be firm and free of blemishes.
- Roast the squash before pureeing it. Roasting the squash brings out its natural sweetness and makes it easier to puree.
- Use a high-powered blender or food processor to puree the squash. This will ensure that the soup is smooth and creamy.
- Add broth or water to the soup as needed. The amount of liquid you need will depend on the desired consistency of the soup.
- Season the soup to taste. Add salt, pepper, and other spices to taste.
- Garnish the soup with hazelnuts and chives before serving. This will add a nice touch of flavor and color.
Conclusion:
Roasted Hubbard squash soup is a delicious and nutritious fall soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. The soup is also a good source of vitamins A and C, and fiber. Here are some additional tips for making roasted Hubbard squash soup:- You can also roast the squash in the oven at 425 degrees Fahrenheit for about 45 minutes, or until it is tender.
- If you don't have a high-powered blender or food processor, you can mash the squash by hand.
- You can also add other vegetables to the soup, such as carrots, celery, or onions.
- If you want a vegan soup, you can use vegetable broth instead of chicken broth.
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