Easiest Method to Producing Appetizing Hubbard Squash Soup

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Hubbard Squash Soup

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Below are the ingridients that are required to prepare a delicious Hubbard Squash Soup:

  1. Provide 700 g of hubbard squash.
  2. Get 150 g of sweet potato.
  3. Use 3 cloves of garlic.
  4. You need 1 of red onion.
  5. Prepare 1 of red pepper.
  6. Take 12 leaves of sage.
  7. Use 2 tbsp of olive oil.
  8. Use 1 tsp of paprika.
  9. Get 2 of vegetable stock cubes.
  10. You need 900 ml of water.
  11. You need of salt and pepper.

Ready with the ingridients? Below are the instructions on cooking Hubbard Squash Soup:

  1. Preheat the oven to 200°C (fan).
  2. Roughly chop all the vegetables, drizzle with olive oil and season well.
  3. Place the vegetables in the preheated oven for 35 minutes until they start to colour.
  4. Dissolve each stock cubes in 450ml of boiling water stirring vagariously to ensure they are well incorporated.
  5. Then, transfer the vegetables to a large saucepan and slowly add stock blitzing using a hand blender until smooth (if it reaches your desired thickness you don't have to add all the stock but I found mine needed the full 900ml).
  6. Taste and add more salt and pepper accordingly.
  7. Finally, bring the soup to the boil on a high heat and then reduce it down to a simmer for 10 minutes before serving.

We finished the dish with some homemade cheesy croutons and some bread for dipping too. The soup is vegan, gluten- and dairy-free. What is a Blue Hubbard Squash? The blue Hubbard squash, which is also called the New England Blue Hubbard, is very large in size and has an oval shape. The rind is thick and bumpy, and has a pale blue-green-gray colour.

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