Blue Hubbard Squash Soup

Recipe by CSA Member, Jonathan S.


Olive oil

2 medium onions, chopped small

2 large cloves garlic finely chopped

1 teaspoon Salt

1/2  teaspoon white pepper

Dashes of red pepper flakes (to taste)

3 cups Chicken broth

1 large Blue Hubbard squash

1 cup goat milk

1/2 cup sour cream


Wash the outside of the squash. Cut it in quarters and remove the seeds and stringy stuff. Place the quartered pieces on a cookie sheet and bake in the oven at 350° for 45 minutes. Let the pieces cool to the touch. Scoop out the flesh of the squash and purée in a blender.

Sauté onion and garlic in olive oil over medium-high heat; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in salt and pepper; cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in milk and sour cream. Stir until smooth. Serve warm to your fellow cucurbitaceans and enjoy!