Easy Hubbard Squash Soup

READY IN: 1hr 30minsYIELD: 4 Liters


  • 2lbshubbard squash
  • 2lbsbutternut squash
  • 1stalkcelery
  • 2mediumyellow onions
  • 2sprigsfresh thyme
  • 2sprigsfresh rosemary
  • 4 -8fresh sage leaves
  • 14 cupbutter
  • 12 cuphalf-and-half
  • 2litersvegetable stock
  • 12 cupheavy whipping cream (for serving)
  • 1teaspoonsalt
  • 1pinchpepper

    Serving Size: 1 (148) g

    Servings Per Recipe:16

    Calories: 115.1

    Calories from Fat 61 g 54 %

    Total Fat 6.9 g 10 %

    Saturated Fat 4.2 g 20 %

    Cholesterol 20.6 mg 6 %

    Sodium 185.4 mg 7 %

    Total Carbohydrate13.5 g 4 %

    Dietary Fiber 1.4 g 5 %

    Sugars 1.9 g 7 %

    Protein 2.3 g 4 %


  • Cut squash in half and scoop out guts, reserve seeds for pepitas if desired.
  • Coat open face of squash with oil and roast at 350°F skin side up on a baking sheet liberally coated with non stick spray, until a paring knife gives little resistance when gently pushed through the largest part of the squash (about 45-75 mins, depending on size of squash).
  • (Check squash at 35 mins, and in 20 min intervals following.).
  • Put fresh herbs in cheesecloth so they are easy to remove later.
  • Chop celery and onions.
  • In a large saucepan, stock pot, or instant pot, sautee celery and onions in butter with fresh herbs until cooked through. Add 1 tsp salt and pepper to taste.
  • Remove herbs from celery and onions.
  • Add vegetable stock to cooked celery and onion mix. (Keep on low until squash is roasted).
  • Remove squash from oven and allow to cool for 15 mins.
  • Scoop squash from peel and place in stock with celery and onions.
  • Use immersion blender until smooth.
  • (If you don’t have an immersion blender, a stand blender will work, but requires a bit more work and a second pot to transfer your soup to. Blend squash into soup 1/3 at a time, and transfer all soup to one pot. Pot to blender to pot back and forth, until soup is smooth and consistent.).
  • Add 1/2 cup of half and half.
  • Cook for at least 90 minutes.
  • Serve with a tsp of heavy whipping cream in the center of the bowl, and top with a few pepitas.
  • Pepitas: thouroughly rinse and clean seeds from squash. Lay flat on a foil lined baking sheet liberally coated with non-stick spray. Salt and pepper to taste. Roast at 350°F for 15-20 mins or until golden brown.
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