Wednesday, January 20, 2010

Blue Hubbard Squash Soup

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.

Blue Hubbard
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.