Hubbard Squash Soup
Hubbard Squash Soup recipe
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 |
onions
finely diced |
|
|
| 2 |
garlic cloves
finely diced |
|
|
| 1 | quart |
vegetable stock
or water |
*
|
| 4 | cups |
hubbard squash
pureed, about 1 medium squash |
* |
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
mace
|
|
| 1 | cup |
heavy whipping cream
|
|
|
croutons
To serve |
*
|
||
| ½ | cup |
scallions, spring or green onions
chopped, garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
onions
finely diced |
|
| 2 | each |
garlic cloves
finely diced |
|
| 0.9 | l |
vegetable stock
or water |
*
|
| 946 | ml |
hubbard squash
pureed, about 1 medium squash |
* |
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 0.6 | ml |
cinnamon
|
|
| 0.6 | ml |
mace
|
|
| 237 | ml |
heavy whipping cream
|
|
| 0 |
croutons
To serve |
*
|
|
| 118 | ml |
scallions, spring or green onions
chopped, garnish |
|
Directions
Heat the olive oil and sauté the onion and garlic until golden. Add the broth and simmer 15 minutes.
Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes.
Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through.
Puree to desired consistency if needed. Serve garnished with croutons if desired.
