Michael Smith & Debbie Gold
Co-Executive Chefs, 40 Sardines
Kansas City, Missouri
Squash Soup Adapted from Michael Smith and Debbie Gold
Yield: 10 servings
Tip: Our favorite way of getting squash "pulp" is to roast it
in the oven at 400°F with honey drizzled on top, fresh sprigs of
thyme and garlic cloves. Let the squash roast for a good 30-40 minutes.
The meat will start to become dark and the honey will caramelize. It
may even look like it is burning, which is good. That will give a nice
hearty flavor to the soup. Let squash cool and scrape.
3 cups Hubbard Squash pulp
5 cups chicken broth, homemade or low-sodium canned
1/2 quart heavy cream and 1/2 quart whole or skim milk
1 large yellow onion, diced
4 cloves garlic, chopped
2 ribs celery, chopped
1 ham hock
1 sprig fresh thyme
1 sprig fresh savory
4 1/2 Tablespoons extra virgin olive oil Salt and freshly ground black
pepper to taste
Add olive oil to
a large soup pot. Sweat celery, onion and garlic until lightly caramelized.
and stir regularly to keep from sticking and burning. Add chicken broth.
herbs and ham hock and let simmer slowly for 45 minutes. (Add water
or more stock
if the soup gets too dry). Add cream and bring to a boil. Reduce to
a simmer for 5 minutes.
Pull out the ham hock and herb stems, then purée in a blender until
smooth. Adjust the
seasoning and the thickness.
Note: To roast a large whole Hubbard squash, split the squash
and scrape out the seeds. Place
halves on a baking sheet. Drizzle with honey, whole garlic cloves and
a generous amount
of fresh ground black pepper. Bake in a 400°F oven until soft and
fleshy. The edges will turn black
looking - almost burned. This adds to the depth of flavor.