1/2 pint heavy cream
1 dried bay leaf
2 fresh sage leaves
1/2 stick butter
3 chopped carrots
2 chopped celery stalks
1 chopped onion
1/4 teaspoon nutmeg
2 cups blue hubbard puree (see instructions below)
2 oz brandy
32 oz stock (chicken or vegetable)
salt & pepper
Directions for Blue Hubbard Puree:
1. Preheat oven to 350 degrees F
2. Slice Hubbard into halves or quarters (whatever is a manageable size) and scoop out the seeds. Place pieces on a foil-line baking sheet
3. Rub olive oil or butter on exposed flesh
4. Roast for 45-60 minutes. Squash is done when you can poke a fork all the way through the flesh with ease.
5. Let the squash cool for about 10 minutes and then scoop out the flesh and place in a food processor. Pulse until the mixture is creamy.
6. Whatever you don't you immediately, you can freeze indefinitely until you are ready for further use.
Directions for Blue Hubbard Squash Soup:
1. Steep bay and sage leaves in the cream by bringing the cream to boil and then lowering the temperature so that it is at a low simmer. Keep the temp low and keep your eye on it, the moment I turn my back or turn it up too high, this always boils over and makes a mess!
2. While your herbs steep in the cream, prep the other ingredients
3. In a soup pot, melt the butter and cook the onions, carrots, and celery until softened
4. Add nutmeg, cayenne (omit this if you don't like spicy foods), and salt and pepper to taste
5. Pour in brandy and stir in squash puree and flour
6. Add stock and cook at a simmer for 30 minutes
7. Blend the mixture until smooth and creamy (but be sure to start the blender at low so that it doesn't splatter everywhere)
8. Pull out the herbs from the cream and discard them, then add the cream to the soup and stir
*Recipe adapted from www.fromaway.com