Squash soup revisited

Our squash soup recipe calls for butternut squash (along with curry power, pear, onions, chicken broth, apple juice and a pinch of salt) but I still wanted to try another type of squash just to see if there would be any difference.

At a farm market we picked up a Hubbard Squash. In the world of squash, this one wouldn't win a beauty contest.

Not only is the skin warty looking, it is tough as nails. Now I know that the hubbard's "extra-hard skin makes it one of the best keeping winter squashes." Cutting into it reminded me of trying to crack into a coconut. With no machete on hand, Glenn used a saw to cut it into 3 chunks. Then we roasted it in the oven in an attempt to soften it up. It smelled horrid while baking.

But the soup turned out surprisingly good, much the same as the butternut. In a blind-folded taste test, I'm not sure I could tell one from the other. (We could make it more soup-like but we like it really thick like this.)

Ambercup / Butternut

Previously we had tried the two types shown above. The butternut squash probably is the logical choice for this soup.

Butternut squash soup variation

For our second attempt we altered the recipe slightly. Instead of adding curry we used nutmeg and chopped ginger. We used a bit too much squash so it was still very thick. There isn't much difference between the two soups, but we both agreed - the curry wins.

First soup - Butternut squash

Believe it or not, we have never tried making soup... and I never thought my first would be a vegetable one. This soup consists mainly of squash along with some pear, onions and curry powder. Very thick and quite good! Next time we'll leave out the blob of sour cream though. It doesn't need it and why add the fat?