Hubbard squash bisque
Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.
Servings: 6 cups
Calories: 246kcal
Ingredients
- 3 lb. Hubbard squash cut in half, seeds removed (or, about 2 1/2 cups cooked)
- 1 large carrot peeled and cut into 2" pieces
- 1 yellow onion diced (about 1 cup)
- 4 cloves garlic minced
- 3 tbsp. olive oil or butter divided
- 2 tsp. salt + more to taste
- 1 tsp. black pepper + more to taste
- 3 cups vegetable stock or broth
- 1/2 cup heavy cream or coconut cream + 1/4 cup for swirls, optional
- 1/4 tsp. nutmeg
- 1/4 cup pepita seeds for garnish optional
Instructions
- Preheat oven to 350°F / 177°C/ Gas mark 4.
- Drizzle Hubbard squash halves and carrot with 1 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper. Roast squash, cut side down, and carrot, for 30 minutes, or until soft. (Remove carrot earlier if it begins to burn).
- In a medium pan, sauté onion and garlic over medium heat in remaining olive oil for 10 minutes, until softened and just barely golden brown. Season with salt and pepper.
- Remove squash and carrot from the oven. Scoop squash flesh out and measure 2 1/2 cups.
- Add Hubbard squash, carrot, onions and garlic to blender, with vegetable stock. Blend until completely smooth.
- Taste and adjust seasoning if necessary. Pour into a large sauce pot and gently reheat on the stove.
- Remove from heat, stir in cream and top with a sprinkle of nutmeg and pepitas before serving.
Video
Notes
To make cream swirls on soup
Pour cold heavy cream into squeeze bottle, screw the top on and cover it with your finger while you shake vigorously for about 30 seconds. After cream has increased in volume by almost double, make circles on top of soup, then use a toothpick or thin skewer to swirl the edges and make a pattern.Nutrition
Serving: 11/2 cups | Calories: 246kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 1783mg | Fiber: 5g | Sugar: 12g