Blue Hubbard Squash Bisque

I can’t remember the last time I made soup! It’s been unseasonably warm here, but finally daytime temps have dropped into the crisp 70s, & evenings are getting chilly. I was even a bit cold in my bed last night. Is it time for a warmer blanket? Or perhaps hitting the pillow with a full belly of warm & satisfying soup?

There was something “unusual” in my last CSA share, a rather large, bumpy, bluish-grey…squash? I looked up the box contents to discover that I had received a Blue Hubbard Squash. This is what I love about being a CSA member: things that I might have easily overlooked at the farmer’s market arrive at my door. Not one to let things go to waste & always up for culinary exploration, I get excited when challenged by a new or unknown ingredient. So I did a little Google searching to learn what this big guy was all about. Here is what I discovered…

This popular New England squash usually has a gorgeous, gray-blue shell, with a fine-grained flesh that’s dry, somewhat mealy, & very flavorful ~ similar to sweet potato. Probably the largest squash you’ll find at the market, these teardrop-shaped behemoths are often sold in manageable chunks, so you can buy only what you need. They have thick skin that ranges from dark green to bluish-gray & a dense orange flesh with a rich pumpkin flavor. It’s perfect for baking, pies, & soup. Roast bite-size pieces of Hubbard tossed with chopped fresh rosemary, olive oil, salt, & or roast squash halves with toasty spices like coriander, fennel, cumin, nutmeg, or curry powder & then mash the flesh.

Nutritionally, all squash varieties provide vitamin A & vitamin C, B vitamins, & iron, & are a good source of riboflavin & dietary fiber. Deep-colored squashes, like the flesh of the Blue Hubbard, have the most beta carotene. Autumn & winter squash are a seasonal favorite around here, so I was excited about this discovery! As I considered the many options before me ~ roasting, mashing, stuffing, etc., as I was leaving the yoga studio a few nights ago, the nip in the air sealed the deal…a perfect evening for putting a warm pot of soup on the stove.

I did some more googling & found a Blue Hubbard Squash Soup from Far Away that looked fairly simple & easy to veganize. (I love how the author called the squash a Gothic Cinderella Gourd.) Ha, it totally is! Fortunately, I had most of the needed ingredients on hand & some cashews already soaking for a different recipe. I made a cashew “heavy” cream to substitute in place of the dairy, subbed leek for onion, added some garlic & fresh thyme, used veggie broth instead of chicken & omitted the flour & brandy. I decided to cook the veggies in some ghee, but coconut oil would be a great vegan alternative & I imagine the subtle coconut flavor would be delicious. The result was a velvety smooth & delectable soup. Such a perfect way to kick off autumn/winter soup season.

BLUE HUBBARD SQUASH BISQUE Author: Melissa, Honey Bee Vegan (Adapted from faraway.com) Recipe Type: Soup Cuisine: Vegan Serves: 4 INGREDIENTS

• 1 cup cashews, soaked overnight

• 3 Tbsp coconut oil (or ghee)

• 3 small carrots, chopped

• 2 celery sticks, chopped

• 1 leek, washed thoroughly & chopped

• 2 cloves garlic, minced

• 2 leaves of fresh sage, minced

• 2 sprigs of thyme, leaves removed from stem

• ¼ tsp nutmeg

• ¼ tsp cayenne

• 2 cups blue hubbard squash puree

• ½ cup cashew cream

• 4 cups low-sodium vegetable broth

• sea salt & pepper to taste

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INSTRUCTIONS

1. To make the cashew cream: soak cashews overnight, rinse & drain. Add soaked cashews & one cup of filtered water to a high-speed blender & blend until smooth.

2. Quarter, seed & roast the squash at 350 degrees for 1 hour, or until tender.

3. When cool, scoop out the flesh & puree in a food processor. Depending on the size of the squash, it should yield 2-4 cups (mine made a little over 2 cups).

4. In a large soup pot or Dutch oven, melt the ghee or coconut oil & cook leeks, garlic, carrots & celery over medium heat, until softened, about 10 mins. Add sage, thyme, nutmeg, cayenne, & salt & pepper to taste.

5. Stir in the squash & cashew cream.

6. Add vegetable stock, & cook for 30 minutes over medium-low heat. Blend with an immersion blender for a smooth & creamy bisque.

7. Top with a dollop of cashew cream, fresh herbs & spices.

   
   

So warm & comforting. I topped my soup with a generous dollop of cashew cream, some more fresh herbs & sprinkle of smoked paprika to give it a kick. Served alongside some rustic, crusty bread & a green salad & this makes for a wonderful autumn meal. Soup is up. Enjoy!