Every year for the Thanksgiving starter I make a puréed squash soup. At my local farmers market I choose a unique and unusual heirloom winter squash that gets hand picked for the special annual squash soup. I try to use a different squash every year and this year the selection is the Hubbard Squash (pictured above).
Past squashes I have used are Red Kuri Squash, Turbin Squash, Fairytale Pumpkin Squash, and my favorite a French variety, the Galeux d’Eysines.
This is a simple soup to make and you can make it a day in advance. If you are using a large squash, and a lot of the winter squashes are large, cut it in half or quarters, lay onto a sheet pan, drizzle with olive oil, season with salt and pepper, cover with foil and roast until tender. In a large pot sauté onions, celery, and carrots and add chicken or vegetable stock. As an alternative you can also add a head or two of roasted garlic. Scoop the pulp from the squash and add to the pot and purée using an immersion blender or food processor. Garnish the soup with herbs, olive oil, bacon, or crab.