Barbara Kafka

Hubbard Squash Silk Soup

This is a wonderful starter for a Thanksgiving and for any other winter meal.

This is an extremely elegant soup form simple ingredients except for a surprise one that makes all the difference. It is a pale ivory in color and looks beautiful in patterned soluble-handled consommé cups. it can be made in a food processor but is silkier and better in a blender. it is rich and about a cup to a cup and a half per person should be a good amount.

3 pound Hubbard squash cut in half lengthwise seeds scraped out with a spoon

1/2 cup Dijon mustard

1 tablespoon kosher salt

1 pint heavy cream

Fresh ground pepper to taste

1/3 cup lime juice

Heat oven to 350 degree F with the rack in the enter. Place the squash halves side by side on a heavy cookie sheet. Cover loosely with aluminum foil an place in oven. Bake for 1 1/2 hours or until a knife slips easily into the thickest part of the flesh. Remove from oven.

Holding the halves one by one in a pot holder, pour off any extra liquid. Scoop flesh from skin, scraping the skin, into a bowl or measure. mash the flesh and whisk in chicken stock. In batches, purée soup base in a blender. Either pour batches into bowl to refrigerate or put in a heavy pot. When ready to serve, whisk in remaining ingredients except for lime juice and heat to desired temperature. I prefer it not too hot. Stir in lime juice and serve.

Makes 8 cups

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