Hubbard Squash soup

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  • Post category:Recipes

This recipe was sent in by Dean Goldstone, and the link to the recipe is:



1 Hubbard squash, peeled and cut into 2-inch cubes
2 yellow onions, chopped
4 apples, cored, peeled, and chopped {I used Macintosh}
4 cups vegetable broth
2 tablespoons butter {or olive oil}
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground sage
Salt and Pepper to taste


Cut the Hubbard squash into quarters, peel and cut into small cubes and set aside.

Over medium heat saute the chopped onion in butter and add salt and pepper to taste. Add the chopped apples and saute the onions and apples together for a few minutes. Lower the heat and let the mixture sit to caramelize and stir from time to time {about 20 minutes}.

Mix in the squash and vegetable broth and boil for a few minutes. Lower the heat and simmer for 40 minutes.

Turn off heat and let soup cool down. Once cool, use a hand held blenderor food processor* and puree.

Top with crushed cashews and serve with a little sour cream.