Categories: soups fall squash mushrooms broccoli kale

Ingredients

• 5 cups water or stock
• 6 cups peeled and cubed Hubbard Squash
• 5 Tbs butter
• 1 cups diced onions (2 onions)
• 2 cups chopped broccoli, stems and florets
• 4 cloves garlic, minced (1 Tbs)
• 1 tsp leaf thyme
• 1 tsp basil
• 11/2 cups sliced mushrooms
• 1 cup chopped kale or spinach
• 4 Tbs unbleached white flour
• 1 cup heavy cream
• 1 tsp salt
• Dash of black pepper or to taste

Directions

1. 1) Bring water or stock to a boil in a 4-qt soup pot. Add squash and cook on medium heat, covered, until nice and tender (about 20 minutes).

2. 2) Melt 1 Tbs of butter in a 10-inch frying pan and saute onions and broccoli with garlic, thyme, and basil over medium heat. When onions begin to brown and become tender, add mushrooms and cook a few minutes more. Set aside.

3. 3) Puree squash in blender or food processor, leaving just a few chunks. Return to soup pot. Add the sauteed vegetables to pureed soup, along with kale or spinach, and simmer uncovered.

4. 4) In the same fry pan in which you sauteed the vegetables (no need to wash it), add the remaining 4 Tbs butter and melt on low heat. When melted, add flour and cook on very low heat, stirring occasionally, for a few minutes. Slowly add cream, stirring well with a whisk. Then add the mixture to the soup. Continue to simmer for 10 minutes or more. Add salt and pepper and serve.

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