 |
Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 10 |
|
This recipe was developed over a series of small experiments. I wanted to do something different with a Hubbard Squash. After a few tries, I wrote down what tasted best, and am pretty happy with this delicious winter soup. I make a huge batch, then freeze in small zip lock bags for a quick lunch! Ingredients:
1 large hubbard squash |
2 sweet onions |
3 (14 ounce) cans chicken broth |
2 tablespoons beef bouillon paste |
2 tablespoons frank's red hot sauce |
2 teaspoons nutmeg |
1 teaspoon cinnamon |
1 bunch broccoli, steamed (optional) |
ham steak (cut into cubes) |
Directions:
1. Cut Hubbard Squash in two pieces.
2. Put in roasting pan with 2 inches water on bottom of pan.
3. Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
4. Saute onion in 2 tablespoons butter till carmalized.
5. Put all ingredients into a food processor and process until very smooth.
6. (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
7. Add the steamed brocolli and ham cubes.
|
|