Hubbard squash soup recipe needed. French style - cooked in the squash.?

Question

I attended a party once years ago where a couple brought a Winter squash soup cooked inside the squash. I believe it was a French recipe, and involved cream, cheese, croutons, and wine.

Unfortunately, my web searches aren't turning up any recipes for soups cooked (baked) in the squash itself.

Answer 1

2-1/4 lbs. Hubbard squash cut in half lenghtwise, then sliced crosswise into thick slices
1 Tablespoon unsalted butter
1 leek, white and pale green parts only, slice thinly then rinsed thoroughly in cold water
2 small garlic cloves, pressed
2 cups chicken broth
2 cups loosely packed basil leaves
1/3 cup olive oil
sea salt and freshly ground pepper
PREPARATION:
1. Put the butter in a stockpot and melt over med-high heat. When it has just melted add the leeks and 1 pressed garlic clove.
2. Season with some salt and pepper and cook about 5 minutes or until the leek is very soft.
3. Add the squash, cook 5 minutes, stirring constantly.
4. Add the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Remove the soup from the heat and allow to cool slightly.
6. In the meantime, prepare the pistou: Put the basil leaves and remaining pressed garlic clove into a food processor.
7. Begin to puree the basil. Slowly add the olive oil through the feed tube and process until smooth.
8. Trasnfer the pistou to a small bowl.
9. Clean the food processor bowl. Put the soup into the bowl and process until the soup is puréed but still slightly chunky.
10. Return the soup to the stockpot and cook until the liquid is reduced slightly and the soup has begum to thicken.
11. Taste and adjust seasoning before serving.


PISTOU
4 cups fresh basil, finely shredded or cut with scissors
1/2 cup chopped parsley
1 teaspoon coarse salt
3 garlic cloves, peeled and crushed
1/2 cup freshly grated Gruyère (or Parmesan)
3/4 cup olive oil
freshly ground pepper
PREPARATION:
1. Place a half of the ingredients in the bowl of a food processor and blend. When the purée is smooth, pour it into a bowl.

2. Purée the rest of the ingredients and add them to the first batch. Stir in the cheese. Use immediately or refrigerate for up to 2 days.
3.