1 Hubbard squash
1 1/2 c. chicken or vegetable stock
1 Tbls olive oil
½ cup lowfat milk
1/8 tsp nutmeg
pinches of ginger and cumin to taste
½ cup parmesan cheese
salt and pepper to taste
Heat the oven to 400.
Wash the squash, cut in half and scoop out seeds and fibrous center. Rub squash with olive oil and sprinkle with salt.
Put in a baking dish with about half a cup of water.
Bake until the squash is very soft, about 45 min to an hour.
Once it’s soft and yields easily to the fork, it’s done.
Remove squash from oven and scrape out as much of the squashy goodness as you can.
Place in a soup pot and mash with fork.
Add milk and mix well.
Add just enough stock to get desired consistency, add more stock if necessary.
Add seasonings, parmesan cheese and salt and pepper to taste.
Stir well and let it simmer over medium-low heat until the squash is nicely blended with everything and it looks smooth.