Hubbard Squash Soup

 

Soup makers! In this case, we didn’t follow a specific recipe, but adjusted the taste as we went.

Basic squash recipes starts with 2 to 3 cups cooked and mashed or puréed squash and chicken stock but could use vegetable stock. Adding stock to consistency of thickness you desire. Along with half & half at the end. Be careful not to boil once half & half is in soup. Warm half & half slightly so not to curdle when added to hot soup.

I just feel like it is taste as you go!

We added garlic and onion spice mixed from Alden mill house. Also miracle blend and Malabar pepper.

Add any protein if desired! Make it vegan by using vegetable stock or water with no dairy added.  You can also substitute half & half with milk.

A Hubbard Squash yields A LOT of cooked squash, so start small and add ingredients as you go to adjust the flavor! HAVE FUN!!