Hubbard Squash Soup
At King Orchards, we have a soft spot for Hubbard squash—they’re as beautiful as they are delicious and are perfect for squash soup. We love decorating the farm with their big, bumpy, blue‑green shells all fall. Then we turn around and cook them once the season winds down. They’re incredibly generous, yielding an impressive amount of sweet, velvety flesh that works in everything from soups to pies. Their versatility makes them a staple in our kitchen. In years when pumpkin supplies run low, Hubbard squash often steps in as the perfect pumpkin substitute. They’re the kind of ingredient that feels both practical and magical. This is exactly why we love them. You can make Squash Soup with virtually any winter squash, but Hubbard is definitely our favorite!
How to Cut a Hubbard Squash (The King Orchards Way) for Squash Soup
Hubbard squash are famously tough to cut, and honestly, that’s part of their charm. At King Orchards, we skip the struggle with knives and use our favorite tried‑and‑true method: place the whole squash inside a heavy‑duty trash bag and drop it on the ground. The impact naturally cracks the hard shell into manageable pieces without risking your fingers. Once it breaks apart, scoop out the seeds. Trim any rough edges, then roast or steam the pieces until the flesh is soft. This method is safe, efficient, and makes quick work of even the largest Hubbard squash.
Cozy Hubbard Squash Soup (Taste‑As‑You‑Go Style)
If you love making soup without strict rules, this Hubbard Squash Soup is your new best friend. A Hubbard squash yields a LOT of cooked squash, so it’s perfect for big batches, meal prep, or freezing for later. This recipe is flexible, creamy, and easy to adapt—whether you want it dairy‑free, vegan, or packed with protein.
Basic Hubbard Squash Soup Formula
Most simple squash soups start with:
- 2–3 cups cooked, mashed, or puréed squash
- Chicken stock (or vegetable stock for a vegan version)
- Add stock until you reach your desired thickness
- Finish with half & half for creaminess
Tip: Warm the half & half before adding it so it doesn’t curdle. Once dairy is in the pot, keep the soup warm but avoid boiling.
Seasoning Ideas
We kept it simple and flavorful with spices from Alden Mill House:
- Garlic and Onion spice mix
- Miracle Blend
- Malabar pepper
But truly—this is a taste‑as‑you‑go soup. Start small, adjust, and build flavor as you go.
Add‑Ins & Variations
- Protein: Chicken, turkey, sausage, or white beans
- Vegan: Use vegetable stock or water and skip the dairy
- Dairy swaps: Substitute half & half with milk or a dairy‑free alternative
Why Hubbard Squash Works So Well
Hubbard squash is a King Orchards favorite; naturally sweet, velvety, and incredibly abundant, making it a wonderfully economical choice. One squash can yield several cups of cooked flesh. Start with a small portion and add ingredients gradually until the flavor is just right.
How to Freeze Cooked Squash
Because a Hubbard squash yields so much cooked flesh, freezing is your best friend. After roasting or steaming, scoop the cooked squash into a bowl. Mash or purée until smooth, and let it cool completely. Portion it into freezer‑safe bags or containers—1 to 2 cup portions work great for future soups, pies, and baking. Flatten bags to remove air and save space. Label with the date, and freeze for up to 6 months. When you’re ready to use it, thaw in the fridge overnight or warm gently on the stove. Frozen Hubbard squash keeps its sweet flavor and velvety texture beautifully.
Final Thoughts
Soup making should be fun, flexible, and forgiving. Adjust the seasoning, play with textures, and enjoy the process. HAVE FUN!