Roasted Blue Hubbard Squash Soup

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It’s not quite turkey-carving time just yet, but summer’s over and that means the return of autumn veggies. Chef Robert Fathman’s Blue Hubbard Squash Soup is a perfect way to ring in soup season: the flavors of fall without the weightiness of winter fare. The recipe below is perfect for a crowd (for smaller groups, halve the measurements and freeze what’s left over). Fathman suggests garnishes like andouille sausage, bacon, croutons, sage and/or truffle oil to mix things up.


Servings: 12


  • 5 pounds Blue Hubbard squash
  • 1 onion, slivered
  • 1 1/2 tablespoons cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 1 tablespoon ground ginger
  • 16 ounces heavy cream
  • 1 1/2 quarts chicken stock
  • 3/4 cups maple syrup, divided
  • Meyers rum, to taste
  • Salt and pepper, to taste


  1. Cut the squash into two-inch cubes and toss with salt, pepper, and the 1/8 cup of maple syrup.  Roast in the oven at 350 degrees for approximately 45 minutes.
  2. Caramelize the onions, spices, the remainder of the syrup, and 2-10 ounces of rum.
  3. Add the chicken stock, reduce to a simmer, and cook for approximately 30 minutes.
  4. Add the squash and cream. Puree, and season to taste.

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