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Hubbard Squash and Potato Soup with Roasted Garlic, Caramelized Red Onions, and Fresh Parsley

Posted Nov 18 2008 5:25pm
I go through our "stash" of winter squash each week to pull out anything that either needs to be used or catches my eye for use during that week. Late last week when I was going through the squash, I chose the mini hubbard squash. I decided I wanted to make soup out of it (big surprise) but I wanted to do something a little special. I don't cook with fresh herbs a lot, I don't really know why, but I found some fresh parsley at The Root Cellar and this soup came together for a delicious and satisfying soup and bread night.

I promise I plan to make more than just creamy smooth soups, we've just been on a ciabatta kick lately, and to be honest, I'm not sure what to serve with a chunky soup. But I have lots of ideas for the soup itself. Any pairing suggestions would be much appreciated.

Anyways, this soup came together surprisingly quickly. By the time the squash and potatoes were done boiling, the garlic was roasted and cooled, and the onions were caramelized, so all in all, this is about a 45 minute dinner. Not too shabby. And as always, this makes about 6 or so cups, I take the leftovers to work with me during the week for yummy lunches.

The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = The Root Cellar
++ = The Peace Nook
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Hubbard Squash and Potato Soup with Roasted Garlic, Caramelized Red Onions, and Fresh Parsley

Squash and Taters:
1 mini hubbard squash, halved, peeled, seeded and chopped (about 4 cups)*
2 medium new potatoes (or other brown or yellow potato), peeled and cubed *
4 cups of water
1 veggie bouillon cube (you could just use 4 cups veg broth)

Combine ingredients in a large pot. Boil until squash and potatoes are tender, about 35 minutes. Let cool for a few minutes.

Caramelized Red Onions:
1 large red onion, sliced +
2 tbsp safflower oil
dried basil
dried thyme
garlic powder

Heat safflower oil in a small pan over medium heat.

Add the onions and sprinkle the seasonings on.

Stir-fry until onions are golden brown, about 10 minutes.

The Rest of the Stuff:
1 small bulb of garlic, roasted +
1/3 cup fresh parsley, chopped +
3 cups plain hemp milk ++

Blend everything in a food processor until very smooth. Return to large pot (used for squash and potatoes) and heat through.

I love soup and bread night. This weekends soup and bread night will feature yet another creamy soup - this is a trial run of the soup I would like to make for my family over Thanksgiving (I will be making a mostly local veg*n spread!).

'Til next time.
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