A friend gave us a Blue Hubbard Squash. I had no idea what to do with the monster. It weighed about 10 pounds and was approximately 18 inches long, shaped like a giant football.
Here is a picture I downloaded from the internet.
I searched the internet and found directions for preparing a Blue Hubbard here. After washing the monster, the next step was to open it.
Per the directions, I borrowed a hatchet and took a good wack at it to split it in two.
After removing the seeds and fibrous stuff I hacked away some more to chop it into manageable size pieces which filled Margaret’s largest roasting pan. This is a great way to work off your frustrations!
This is what it looked like after 90 minutes in a 375 degree oven.
The chunks cooled for a few hours and then I removed and cubed the flesh. I got about 6 or 7 cups of cubes to use to make soup the next morning.
My all-time most favorite restaurant is L’Auberge Provencale Bed & Breakfast located in White Post, VA. They recently posted a recipe for Winter Squash Soup on their Facebook site. I have a copy of the recipe posted here. I decided to make this soup using the Blue Hubbard Squash.
Each Tuesday we host a business luncheon at our home with two of our business partners. This Tuesday morning I made the Winter Squash Soup and served it at the luncheon. It was a big hit! Thanks to L’Auberge chef/owner Alain Borel for the recipe, and his wife, Celeste, for posting it.
