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.
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.
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!
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!
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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