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Roasted Hubbard Squash Soup with Hazelnuts & Chives

Scott Phillips

Yield: Yields about 10 cups.

Servings: eight to ten.

If you can’t find Espelette pepper, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer.


  • 3 Tbs. extra-virgin olive oil
  • 3 large cloves garlic, peeled
  • 1 Tbs. coriander seeds
  • 1-1/2 tsp. fennel seeds
  • 1-1/2 tsp. dried sage
  • 1 small (5-1/2- to 6-lb.) Hubbard squash, halved lengthwise and seeded
  • 2 Tbs. unsalted butter
  • 1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
  • 2 medium carrots, peeled and cut into small dice
  • Kosher salt
  • 5 cups lower-salt chicken or vegetable broth
  • 1 bay leaf
  • 2 tsp. fresh lemon juice
  • Freshly ground black pepper
  • 1/2 cup hazelnuts, toasted, skinned, and chopped
  • 2 Tbs. thinly sliced chives
  • Several small pinches Espelette pepper or cayenne

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 5
  • Sodium (mg): 180
  • Carbohydrates (g): 29
  • Fiber (g): 7
  • Protein (g): 9


  • Position a rack in the center of the oven and heat the oven to 400ºF. Line a heavy-duty rimmed baking sheet with parchment.

    In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour. Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind—you’ll need about 5 cups.

    Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes. Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup’s flavor.

    Remove the bay leaf and allow the soup to cool slightly. Purée the soup in batches in a blender. Return the soup to the pot and add the lemon juice. Season to taste with salt and pepper. Garnish with the chopped hazelnuts, chives, and Espelette pepper or cayenne.


Need a little help working with such a big, unwieldy squash? Check out our test kitchen tips for handling Hubbards.


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Reviews (6 reviews)

  • Mandy273 | 10/11/2021

    Loved it! This is the winter squash soup that I have been searching for for years! Rich and hearty! Most squash soup recipes are sweet with cinnamon and nutmeg which is not the flavor that I was looking for. This recipe gets it right! I added 2 cups of half and half after the puree' step which made the soup rich and creamy! I Will make this again and again!

  • LArcher | 09/11/2014

    Loved the flavor with the herbs roasted right into the squash. I love Hubbard squash and always buys several to roast up, puree and freeze for the winter. I am going to roast a couple of these squashes with these seasonings and freeze for the winter. Would eat it just like that!

  • Dolceamara | 11/26/2011

    I did not want to waste all the beautiful pumpkins, squashes, and gourds that were part of the autumn display on my front porch this year, so I plucked out the Hubbard squash and made this soup. It is absolutely lovely! Even my husband, who is not a fan of squash, gave it a thumbs upand that was just a taste. I am going to freeze the rest and present it as a first course for my Christmas dinner. I can only imagine how wonderful it will be with the toasted hazelnuts, chives, and spice.

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