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Leftover Hubbard Squash Soup

Squash Soup


Leftover squash soup
When you cook up squash for lunch or dinner, I always bake the whole squash so I have some leftover to make soup on.

If you are using smaller squash, bake one or two extra. It does not take any extra energy to bake several at the time.

For this recipe, I used Hubbard squash. It is fairly easy to work with and the skin is not to tough to cut through.

Recipe ingredients:


  • 1 litre or 4 cups of water
  • Leftover Hubbard squash, cooked
  • ½ onion, chopped fine
  • 1 tbsp of butter
  • 2 tsp of turmeric
  • Salt to taste
  • Pepper to taste
  • 1 cub of bullion chicken or vegetable is good
  • 2 dollops of sour cream, optional
In a medium saucepan over medium heat melt the butter and add the chopped onions. Saute for 2-3 minutes. Add the water and dissolve the chicken bullion, add the squash and turmeric. Bring to boil.

Leftover squash soup with sausage
Add salt and pepper to taste. Simmer for 5-10 minutes. If you have some leftover sausage, chicken or ham, feel free to add. Serve with a dollop of sour cream.

Some crisp Wasa bread and Havarti cheese are definitely in order.

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