Recipe: Hubbard Squash Silk (soup, blender)

HUBBARD SQUASH SILK

FOR THE SOUP BASE:
1 (3-pound) Hubbard squash, cut lengthwise in half and seeded
3 cups chicken stock or broth
FOR THE SOUP:
1 pint heavy (whipping) cream
1/2 cup Dijon mustard
1 tablespoon kosher salt
Freshly ground black pepper to taste
1/3 cup fresh lime juice

Place a rack in the center of the oven. Preheat the oven to 350 degrees.

Place the squash halves side by side on a heavy baking sheet. Cover loosely with aluminum foil. Bake for 1 1/2 hours, or until a knife slips easily into the thickest part of the flesh. Remove from the oven. Holding the halves one at a time in a pot holder, pour off any extra liquid.

Scoop the flesh, scraping it from the skin, into a bowl or large glass measure. Mash the flesh and whisk in the chicken stock.

In batches, puree in a blender.

The soup base can be made ahead and refrigerated.

WHEN READY TO SERVE:
Transfer the soup base to a saucepan and whisk in the cream, mustard, salt, and black pepper. Heat to the desired temperature; I prefer it not too hot. Stir in the lime juice and serve.

Makes 8 cups; serves 5 to 8 as a first course.
Source: Vegetable Love: A Book for Cooks by Barbara Kafka and Christopher Styler