Squash bisque or soup is perfect for this time of the year when the weather starts to cool down and we want to cuddle up on the couch with something cozy to eat.
The first step is to split it in half, remove the seeds and roast in a hot oven. Roasting the squash is not only the easiest method, it also delivers the best flavor.
Sauté some onions and garlic in olive oil or butter until they are softened then add the roasted Hubbard squash, sautéed onions and garlic, and roasted carrot to a blender.
Add chicken stock and blend it until it is velvety smooth. After a few minutes, this is what your Hubbard squash bisque will look like – completely smooth, thick and absolutely gorgeous.
Finally, use a thin skewer or a toothpick to swirl the edges of the cream into a pretty pattern. That’s it. Hubbard squash soup is easy for a dinner cooking and a perfect starter for a special meal.