This year we joined Liberty Mills Farm Community Supported Agriculture receiving weekly bundles of vegetables, herbs, and flowers. We learned to cook with many new to us vegetables including Blue Hubbard Squash. I reviewed several recipes before creating a soup to enjoy during Hurricane Sandy. Remember if you follow my recipe, I usually cook to taste more than following exact amounts.
First I cut into quarters, seeded, and roasted the squash at 350* for 45 minutes. After removing from the oven and cooling, I scraped the edible squash away from the inedible skin. One Blue Hubbard Squash yielded 1.5 quarts of chopped and packed edible roasted squash.
After coating the bottom of my stock pot with olive oil, I roasted 3 finely chopped sprigs of rosemary. Once rosemary infused the oil the squash join the pot. After a quick stir to spread the oil into the squash, enough water to cover was added with the temperature increased to a low boil. Once the low boil occurred, we reduced to a simmer for an hour. With occasional vigorous stirring using a long handled wooden spoon the squash reduced to a puree. After tasting we added a teaspoon of salt and 3 ounces of Gorgonzola cheese. With more stirring the salt and cheese blended into the soup. Finally one cup of non-fat Greek yogurt joined the pot and with a little more stirring reached the desired consistency.
We enjoyed an easy tasty lunch. For variations you could reduce the salt and add some finely chopped country ham; use chicken stock instead of water; or replace the rosemary and Gorgonzola with nutmeg. We enjoyed learning to cook with a new vegetable at Kamp Karen!