I have a fair amount of leftover blue hubbard squash (steamed, then mashed).

[amanda_pennsylvania]

We've eaten up all the other stuff that went with it; can the remaining squash be made into soup? How would I go about this?

 

[suz]

Combine your squash with...

enough chicken broth to get it to the consistency that you want your soup to be. I would also saute some onion or/and leek add some carrots and seasonings that you like. Curry goes well with squash. I would then blend/puree all together. If your not watching your waistline you can add some cream or perhaps some coconut milk if your going with curry. I hope this gives you some ideas.

 

[Marg CDN]

Or, saute some shallots, add squash, coriander, ginger, cumin, chick stock and maybe cream.

 

[Marg CDN]

Or saute some shallots, add squash, stir in some heavy cream. Stuff into ravioli & serve with sage

brown butter.

A little touch of nutmeg works well in the squash here as well.

 

[janet-in-nc]

Blue Hubbard is the "king" of squash, inmho. Freeze it in meal sized containers and then just ....

 

[janet-in-nc]

sorry, wrong key. Just freeze it and then defrost, mash with a

little unsalted butter, s&p and serve. It freezes really well. You can tart it up with a little rosemary or olive oil but this is gilding the lily. I wanted to buy some today, hard to find here, but it was $2.49 a pound in Whole Foods which is ridiculous.

 

[amanda_pennsylvania]

Blue Hubbard is my absolute favorite squash.

We bought so many at our Illinois farmer's market that the woman there called us "Mr. and Mrs. Hubbard."

 

[luisa_calif]

How about making gnocchi with it? Serve w/browned butter sage.

 

[amanda_pennsylvania]

Thanks all. Hubby ate the squash before I could get to it!

But he also bought another one, so I'm sure I can try at least one of these with those leftovers.