Hubbard Squash Soup (Base)

Ingredients

• 1 Hubbard squash
• 1 tbs olive oil
• 2 tbs flour
• 3 cups water
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbs butter
• 1/4 tsp ground nutmeg

Directions

1. Preheat oven to 400 degrees.
2. Start out by cutting your squash horizontally. Scoop out the seeds and pulp and discard.
3. Brush the 1 olive oil onto the flesh of your squash until it’s lightly covered. Sprinkle salt and pepper lightly to season.
4. On a cookie sheet lined with aluminum foil, place the squash flesh side up. Bake the squash for 45 minutes to 1 hour until the flesh is soft.
5. When the squash is done, take an ice cream scooper and scoop out the squash. Place in a blender or food processor. A small Hubbard squash will provide about 3 to 3 1/2 cups of squash after scooping.
6. Slowly add a cup of water to your blender/food processor and puree until your squash is pureed. You want your consistency to be a little on the liquid side after the puree.
7. Once the squash has been pureed, move the mixture to a large pot. Cooking temperature should be set to medium-high. Add in the flour, 2 more cups of water, salt, pepper, butter and ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches the rolling boil.
8. Let your soup simmer for about 10 to 15 minutes, stirring as needed. 
9. You can enjoy this soup as is, or add whatever ingredients you desire from here. Experiment!

---

Original recipe: unknown

Posted by Emilee