The Hubbard is the small, mottled blue-green one in the front center. At right is a Musquee de Provence and at left is a Buttercup.
Roasting the squash gives the soup a nice flavor. It also makes peeling the hard Hubbard easier. The Hubbard has a very moist flesh with higher water content than other squashes. Large ones can grow to 30 lbs. Carrots and lentils add texture and flavor to an otherwise classic squash soup recipe.
Squash, Carrot and Lentil Soup
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.