I can only get the Hubbard squash in the fall. Other squashes just don't taste the same when substituted. While we were in Newport, ME picking up the metal for the little red barn roof we stopped by Thunder Road Farm in Corinna, ME. They were selling Hubbard squash for $1 each. Now that is a deal in my book. Only one problem. They are big monsters and I can't cut them in half. Hey Ted. I need help again. It looks like he is hacking into one of the pods from "Invasion of the Body Snatchers". Remember that one with Donald Sutherland? Ewww... that was scary to me back then.
Now I dig all the guts out and give them to the chickens. Well, if they aren't guts what do you call them? Turn them over face down on a pan and bake at 350 until tender.
My Hubbard squash soup finished off with a dollop of sour cream and cut chives. Completed with homemade pumpernickel bread and butter. YUM!
Here is the recipe if you want something that will satisfy your hunger and make you all warm inside.
Hubbard Squash Soup
2 Tlb butter
1 small leek, trimmed and thinly sliced
1 small onion chopped
2 cloves garlic, finely chopped
2 lbs of peeled and cooked Hubbard squash
2 ripe tomatoes
1 1/4 cup water
1/2 tsp salt
1 cup milk
1/4 cup sour cream
3 chives chopped
In a 4 quart sauce pan melt butter over med head and add the leek and onion, cook until translucent. Add garlic and cook 1 minute. Add squash, tomatoes water and salt. Cover and heat to boiling. Reduce heat to low and simmer until very tender 30-35min. Use immersion blender or food processor to blend until smooth. Add milk. Reheat if necessary. Serve with a dollop of sour cream and chives.
I hope you love this soup. This is one of my mothers recipes.
Much Love and Prayers from Mainely Ewes Farm