Blue Hubbard Squash and Apple Soup

Cutting the blue hubbard squash can be a little difficult, but I promise it’s worth the effort. 

1 blue hubbard squash (You can sub butternut squash)

2 apples, finely diced 

3 Tbsp olive oil

3 small carrots, chopped

2 celery sticks, chopped

1 onion, chopped

4 cloves garlic, minced

5 leaves of fresh sage, minced

4 sprigs of thyme, leaves removed from stem

½ tsp nutmeg

¼ tsp cayenne

4 cups (1 box) low sodium vegetable broth

2 Tbsp apple cider vinegar 

½ cup sour cream 

Salt and pepper to taste 

Smoked paprika (optional)

-Preheat oven to 350 degrees F. Grease a baking sheet or line with aluminum foil. (I always use foil for easy clean up.)

-Carefully cut squash in half lengthwise. Make sure you have a sharp knife and cutting board that won’t slide. Tip: Add a damp paper towel under cutting board to keep it in place.

-Remove and discard seeds. Place the halves, cut side up, on baking sheet. Roast for 1 hour, or until tender when pierced with a fork.

-Remove from oven and allow to cool. Once cool, scoop out the flesh and puree in a food processor or blender. There should be 2-4 cups of squash puree, depending on the size of your squash. 

-In a large soup pot or dutch oven, warm the olive oil over medium heat. 

-Add the onion, apples (set aside a small amount of apple for garnish), garlic, carrots, and celery. Cook until softened, about 10 minutes. 

-Add the sage, thyme, cayenne, and nutmeg. Salt and pepper to taste.

-Stir in the pureed squash, apple cider vinegar, and sour cream.

-Pour in the vegetable stock and reduce heat to medium low. Simmer for 30 minutes. -Blend with an immersion blender or carefully add soup to a blender for the creamy, smooth texture.

-Top with diced apples, fresh herbs, and a pinch of smoked paprika (optional). Enjoy!