From squash to soup

Big blue hubbard squash.

Sliced it open and roasted at 375F for about 2 hours.

What it looked like when I took it out.

I picked out the seeds and stringy stuff and threw them out. Picked out the good stuff and kept it.

Simmered for about 40 minutes with carmelized onions, a chopped pear, fresh ginger, nutmeg, cinnamon, and vegetable stock.

Finished with fresh parsley and a bit of cream.


4 responses to “From squash to soup

  1. i’m just saying, man…i think there’s gonna be space opening up in my house in May if you want in…would love to share a kitchen with you.

  2. this looks awesome, but there’s not a space opening up in my house. poop.

  3. mmm … move to Mike’s house, I’m coming over

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