Once again great squashes are coming off the local farms and this is a very interesting recipe for hubbard-type squashes.
The picture is of a non-hubbard type squash called princess, which is great for pies.
Here is a recipe for soup using hubbard-type squashes:
Squash and Carrot Soup
2 Tbsp oil
2 Tbsp butter
1 clove garlic, minced
1 large shallot, minced
¼ tsp ground ginger
1/8 tsp each turmeric, cumin, cinnamon
Pinch saffron (optional)
3 cups winter squash, peeled and cubed (use kuri, sweet meat, or some other hubbard type squash, or butternut if you can’t get hubbard)
3 cups carrots, peeled and sliced
1 cup apple juice or cider
Water to cover everything for simmering
Heat butter and oil in a large pot.
Sauté garlic and shallot until golden
Add ginger and other spices; cook 1-2 minutes (stirring) until fragrant
Sir in carrots and squash. Cook 4 minutes
Add apple juice and water to cover
Simmer, covered, about 45 minutes – stir occasionally until vegetables are soft
Puree in a blender
If too thick, add more apple juice to get desired consistency. It should be a thick soup.
