Squash and Such…

Today was a great day to roast several squash that have been staring at me on my table for over two weeks now.  Why I didn’t get around to it sooner is a mystery because its’ not as if there was anything complicated about cooking these beauties.

  In case you are not familiar with these varieties of squash, from left to right they are, Blue Hubbard Squash, Spaghetti Squash and Butternut Squash.  You may have noticed the background is the inside of my oven because these are three are ready to roast, and by ready I mean I washed the outside of them and placed them on a baking sheet.  Thats it!!!  Like I said, nothing complicated about this at all!!!

I decided to maximize the use of my oven by cooking them all three at once with the hopes that their cooking time would coincide nicely, and for the most part that was the case.  The Butternut squash did require a bit more time to roast but that makes sense being that the flesh of a Butternut Squash is more dense then the other two.

I honestly have never cooked or even tasted a Blue Hubbard Squash before but my son brought it to me, (along with the Spaghetti Squash) from his Organic Farm in Murphys, called https://www.laughingmotherfarm.com I love being the recipient of their delicious produce and I think its pretty cool that my adult son is introducing his Mom to a new variety of squash.  LOL!  The inside flesh of the Blue Hubbard is deep orange. It is dense and starchy and has the nutty, sweet taste of a sweet potato.  The outer skin is hard an inedible, like the other ones here and it is in the Winter Squash Family.

Back to roasting… I pre-heated the oven to 375 snd baked them all for about 45 minutes, adding a little extra time to the Butternut Squash.  I pierced them with a fork as it got closer to the end of the cooking time to see if the fork easily inserted into the center through the outer skin.  Once there were fully cooked, I removed them from the oven and slightly cooled them for the next step. (You can see my fork holes in the picture)

  I decided to make a tasty Soup, combining both the Blue Hubbard and the Butternut Squashes together.  It was tasty indeed!  The Spaghetti Squash was used for  different meal planning but I decided to roast it at the same time as the others.  I’m all about time saving efficiencies!

Cooking the squashes whole is such an easy way to cut into them verses trying to cut them uncooked, and much safer, in my opinion.  The outer skin of these squashes is extremely hard and requires a really steady hand and sharp knife to pierce through them when uncooked.  After they are cooked, just cut off both ends, cut down the middle, scoop out all the seeds and cut away the outer skin to expose the inner flesh.  I like to cube mine up to make it easier for blending my soup.

For the soup, I used Chicken Stock, some ground Curry and Sea Salt. sometimes I add fresh Ginger but I didn’t have any on hand this time. You could also add Pepper but we are not a big Pepper fan so I omitted that.  I love to use my VitaMix for making a soup like this.  I literally threw all the squash pieces, the stock and seasonings in the blender and pureed until I reached the level of smoothness I was after.  Super simple and oh so good!!!

I love being able to put a delicious homemade soup together like this and storing some in the freezer for later consumption.  These squash soups freeze really well and I like the combination flavors that these two squashes added.  The color is a beautiful orange and the richness of this hearty soup is very filling and perfect for a cold rainy day,


 Explore some varieties of Squash and various flavor profiles to achieve a delicious and simple homemade soup. There are countless options to add to a soup like this such as Apple, Celery, Garlic, Carrots, Onion and Bell Pepper.  This is a great vegetarian option for your meatless meals and it also dairy free and low in calories.  There are only 63 calories in 1 cup of cubed Butternut Squash and 50 calories in the Blue Hubbard.  These squashes also provide a significant amount of Vitamins A and C.

Hopefully this created some inspiration for you to cook up some Squash and possibly turn it into a delicious homemade squash soup.  Have fun being creative with your flavors and enjoy the simplicity of Water Squash!




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