Last week I roasted 3 different kinds of squash, and today we are using the Blue Hubbard for a delicious hearty soup. The ingredients and spices combined make such a unique flavor. Add a warm baguette and leafy green side salad and you've got dinner.
Carrots, a leek, chicken broth (I always use low salt),squash, and a bay leaf along with the ingredients used in the paste mixture make up the broth below. Bring it to a boil and then simmer for 30 minutes.
The final step is to puree the soup in batches (after cooled) in a blender. The soup thickens nicely as seen here...
Sprinkling chopped roasted hazelnuts and chives with a touch of cayenne prior to serving gives it a nice crunch and enhances the already delicious flavor.
This recipe is a keeper in our house.....hearty and delicious!
***You may find the recipe here:
http://www.finecooking.com/recipes/roasted-hubbard-squash-soup.aspx
Wishing you a wonderful weekend!
Kathleen
***Don't forget to join us on Monday for The Harvest Cocktail Party photos!
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