1 medium Blue Hubbard or kabocha squash
4 tablespoons olive oil, divided
1 tablespoon kosher salt, divided
¾ teaspoon black pepper, divided, plus more for serving
1 medium-size yellow onion, chopped
2 garlic cloves, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
4 cups vegetable broth or chicken stock
Optional:
Greek yogurt or sour cream to garnish
Cilantro
Directions
Today was a high of -2, so it seems like the perfect day to use the last item from the fall CSA box. I have never cooked a Blue Hubbard squash before. It is just like a cross between a sweet potato and pumpkin. A very sweet flesh and the skin is gorgeous. I can only imagine how pretty a field full of these are.
- Step 1: 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 salt and pepper. Place squash halves, cut side up, on a rimmed baking sheet lined with parchment paper or foil. Roast until squash is tender, about 1 hour.
- Step 2: 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. (Note: You could roast the seeds as a topping or snack as well, but I didn’t do that.)
- Step 3: Heat 2 tablespoons of oil in a large stockpot over medium. Add onion to pot. Cook, stirring often, until tender and translucent, about 4 minutes. Add coriander, chili, cumin, garlic, roasted squash and pan drippings, and vegetable/chicken 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.
- Step 4: 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.
- Step 5: To serve, ladle soup into 6 bowls, and drizzle with greek yogurt or sour cream. Add toasted seeds and cilantro, if interested.
Adapted from Southern Living
This soup turned out to be just what I needed. Warm and comforting and extremely filling. Enjoy a perfect winter soup.