In cooking, Hubbard squash often serves as a substitute ingredient in many pumpkin soup recipes, but Hubbard squash and pumpkin are not closely related, and some easy recipes include roast Hubbard squash soup and squash soup with leeks. Hubbard squash is a species of cultivated squash that is commonly found in the United States.
One Hubbard squash soup recipes starts with cutting a large squash into two pieces and placing them on a rack in a roasting pan with 2 inches of water. Cover with foil, and bake at 350 degrees Fahrenheit for two to three hours, or until tender. Using a spoon, scrape the yellow, ripe part of the squash into a bowl.
Sauté 2 sliced sweet onions in 2 tablespoons butter until caramelized, or about 8 minutes. Put all ingredients into a food processor with 28 ounces chicken broth, 2 tablespoons beef boullion paste, 2 tablespoons Frank's Red Hot sauce, 2 teaspoons nutmeg and 1 teaspoon cinnamon. Process until smooth. Optionally, add steamed broccoli and cubed ham steak before serving.
Another Hubbard squash soup recipe starts with melting 2 tablespoons butter in a 4-quart saucepan. Slice 1 small leek and 1 small onion, and sauté them in the butter until translucent, or about 5 minutes. Add 2 cloves peeled garlic, and cook for 1 minute. Add 1 large peeled squash cut into chunks, 2 tomatoes, 1 1/4 cup water and 1/2 teaspoon salt.
After covering, and bring it to a boil on medium-high heat. Reduce heat to simmer for 30 to 35 minutes, or until the squash is tender. Using a blender or food processor, blend the squash mixture until smooth with 1 cup milk. Pour into a saucepan, reheating if necessary. Before serving, garnish the soup with 1/4 cup sour half-and-half and 3 fresh chives if desired.