There are hubbard squash and then there are HUBBARD SQUASH. As in, gigantic beastly squash. We brought a couple home from last year’s farmers’ market that were more than 25#. I literally had to drop them on the cement out front to get them open! These baby hubbards are much more manageable, but if you can’t find them almost any winter squash will do.
What you need:
1 baby blue hubbard or any other “meaty” squash, like acorn, butternut, kabocha
2-3 tbsp red curry paste (like Thai Kitchen)
1-2 tbsp miso paste OR tamari
1 – 2″ chunk fresh ginger
1 quart broth (homemade is best!)
optional: ¼ tsp cayenne
What to do:
Preheat oven to 425.
Cut squash in half and scoop out seeds. Place facedown on baking sheet.
Dice apples into large chunks and add to baking sheet.
Roast 30-40 min or until squash is tender to the touch. Remove from oven and allow squash and apples to cool.
Put squash (skin and all), apples, and remaining ingredients into blender and puree on high until creamy and smooth. Add more liquid until soup has reached desired silky consistency.
Taste and adjust curry paste and miso or tamari if necessary.