Truffled Blue Hubbard Squash Soup
Indulge in the Earthy Luxury of Truffled Blue Hubbard Soup
Looking for a soup that’s both comforting and sophisticated? Our Truffled Blue Hubbard Soup is a showstopper – a vibrant, creamy delight that elevates a simple squash into something truly special. Blue Hubbard squash, with its beautiful blue-grey skin and sweet, nutty flavor, is the star, perfectly complemented by the intoxicating aroma and taste of black truffles.
This isn’t your average squash soup. The addition of black truffle oil and freshly shaved truffle transforms this dish into an experience. It’s perfect as a starter for a fancy dinner party, a cozy weeknight meal, or even a luxurious lunch. The deep orange hue of the soup is visually appealing, and the truffle aroma will fill your kitchen with an irresistible scent.
What makes Blue Hubbard Squash so special?
Unlike some squashes that can be watery, Blue Hubbard boasts a dense, dry flesh, resulting in a creamy, velvety texture when pureed. Its subtle sweetness pairs beautifully with savory flavors like truffle, making it a versatile ingredient for both sweet and savory dishes.
A Note on Truffles:
Black truffles can be expensive, so a little goes a long way. Using both truffle oil and a small amount of fresh truffle provides the best of both worlds – the aroma of the oil and the authentic flavor of the fresh truffle. If fresh truffles aren’t accessible, don’t worry! The truffle oil will still impart a wonderful flavor.
Tips for Success:
- Squash Prep: Opening a Blue Hubbard squash can be a bit of a challenge! We’ve included a playful (and slightly dangerous!) suggestion in the recipe, but we strongly recommend using a sturdy knife and a stable cutting surface. Safety first!
- Blending: For the smoothest possible soup, use an immersion blender directly in the pot. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Seasoning: Don’t be afraid to adjust the salt and pepper to your liking. The truffle flavor is strong, so start with a small amount of seasoning and add more as needed.
Ready to experience the magic? Let’s get cooking!
Frequently Asked Questions
Q: Can I use another type of squash?
A: While Blue Hubbard is ideal, butternut squash or kabocha squash can be substituted. The flavor and texture will be slightly different, but still delicious.
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Is this soup vegetarian/vegan?
A: As written, this recipe is vegetarian. To make it vegan, substitute the heavy cream with a plant-based cream alternative and use a vegan butter substitute.
Q: Where can I find black truffle oil and fresh truffles?
A: Black truffle oil is available at most specialty food stores and online. Fresh truffles can be more difficult to find, but are often available at farmers’ markets or from specialty truffle suppliers.
Truffled Blue Hubbard Soup
Ingredients
- 1 large Blue Hubbard Squash Approximately 10-20 pounds
- 4 cups Vegetable Broth
- 1/2 cup Heavy Cream
- 1 tablespoon Black Truffle Oil
- 1 small Black Truffle Approximately golf ball size or smaller
- 2 tablespoons Butter
- 1 medium Onion Chopped
- 1/2 teaspoon Salt Or to taste
- 1/4 teaspoon Black Pepper Or to taste
Instructions
- Carefully open the Blue Hubbard Squash. Options include throwing it from a height onto concrete, cleaving it with an axe, or (not recommended) using a chainsaw.
- Scoop out the flesh and remove the seeds.
- Cut the squash flesh into 1-inch cubes.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the cubed squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the squash is very tender.
- Carefully blend the soup using an immersion blender or in a regular blender (in batches).
- Stir in the heavy cream and truffle oil.
- Season with salt and pepper to taste.
- Shave or grate the black truffle over the soup before serving.
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