Creamy Hubbard Squash Soup
Thanksgiving just passed and I had the hugest Hubbard squash given to me from a friend. I have never seen such a big squash like this in all my life, it was bigger than a watermelon. I had to have my husband cut it up. I baked it in pieces in the oven with butter and salt and pepper on it and it was yummy. But being as I had so much of it , I froze more than half of it. So on a cold day like today , I got to thinking why don’t I make a pot of soup with some of this squash and so I did.
My husband came home from a long day of work, he is a gas inspector and is out in the elements every day.He goes in and out of people’s homes rain, snow or shine. So on a cold day like today in Upstate NY lets just say coming home to a hot yummy bowl of soup is exactly what he loves to do!
So here is what I did to make this warm and hearty delicious soup.
*You will need: 3 to 4 pounds squash (you can use other squash’s like acorn,or butternut )
* 1 box chicken stock or broth
* 8 oz’s of heavy cream
* quarter stick of butter
* 1/4 cup honey (I used raw honey, but you can use what ever you have)
* 1/4 tsp ground ginger
* 1/4 tsp ground nutmeg
* tbl spoon salt
* 1/2 tsp pepper
*First you will need to bake your squash in oven on 350 for about an hour with butter and salt and pepper. Cover with tin foil until golden colored and soft when put a fork in it. Remove from outer skin.
*Next : In a stock pot add chicken stock
* heavy cream
*cook for one hour ,covered on low heat
*serve with a nice bread or crackers and enjoy!