Blue Hubbard Squash Soup

The Blue Hubbard is a shabby chic squash, a Gothic Cinderella gourd. It’s gorgeous. Its exterior is mostly smooth with creamy custardish flesh. Last year I bought them to display in our apartment and never for a moment considered eating one. It struck me as more aesthetic than edible, much like an artichoke or mussels in the shell. I was so mistaken, for it transforms into a most delectable soup, as well as an ideal Halloween dinner, warming and filling and rich. Serve with a green salad and lots of crusty bread.

Blue Hubbard Squash Soup


  • 1/2 pint heavy cream
  • 1 dried bay leaf
  • 2 fresh sage leaves
  • 1/2 stick of butter
  • 3 chopped carrots
  • 2 chopped celery stalks
  • 1 chopped onion
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cayenne
  • 2 cups (1/2 of a) Blue Hubbard Squash puree
  • 2 oz brandy
  • 1/4 cup flour
  • 32 oz chicken stock
  • salt & pepper


Quarter, seed, and roast the squash at 350 for an hour. When cool, scoop out the flesh and puree in a food processor. Should yield roughly four cups. (As you only need half a squash for this recipe, freeze and save the rest for later in winter). Steep bay and sage leaves in the cream by bringing to a boil, then reducing heat to low – leave it on a back burner while you prep other ingredients. In a soup pot, melt butter and cook onions, carrots, and celery until softened. Add nutmeg and cayenne, salt and pepper to taste. Pour in the brandy and stir in squash and flour. Add chicken stock, cook for thirty minutes and blend. Pull out the herbs (discard) and incorporate the cream. Serve with a dollop of creme fraiche.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. The Blue Hubbard is my favorite squash. But I’m a lazy cook so here are two simple recipes:

    Slice it like you would slice a melon. Get rid of the seeds. Use a spoon to gently sprinkle a bit of sugar on the slices then bake. It’s better if you bake it in an old cast iron wood burning over… everything is. Enjoy the baked sweetened slices with a spoon.

    Slice it into largish cubes (don’t ask me for exact measurement, times or temperatures), get rid of the rind and the seeds. Toss cubes into a large pot, add sugar and a bit of water, cook covered until the water boils away. Enjoy sweetened boiled cubes hot or cold with a fork. If you can’t hold them with a fork you used too much water. If you have to put in actual chewing to eat them, you did not use enough water. It’s a fine balance. Bonus points for achieving a bit of caramel without burning the squash.

    Come to think of it, these “simple” recipes actually involve a bit of black magic.
    Good luck!

    1. Love these pleasing ideas. Wish I had a cast iron wood burning oven – sounds so cozy! can’t wait to try squash this way.

  2. Jiliian: GREAT recipe. I think the most fun is letting my 10 year old son drop the hubbard on the driveway to break it up. I love the step of simmering the sage (i had to skip the bay since I was out). With sage I sometimes get a medicinal hint which I don’t love, but simmering in cream really captures the essence.

  3. I have a blue hubbard squash sitting in my pantry since Thanksgiving. I found your soup recipe which looks awesome. I will need to pick up a couple of items and then will make it. Hubbard squash is a favorite of mine and I plan on making it very soon.
    Some home made bread with a tossed salad and the soup make for a great winter warm up.

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