Home Cuisine Michael Mina Shares His Recipe for Hubbard Squash Soup

Tis the season! Restaurant mogul Michael Mina shares the recipe for his picture-perfect soup to enjoy during the holidays.

With the arrival of Thanksgiving, the holiday season has officially arrived. Whether you’re looking to impress a table full of dinner guests, or simply cozy up the fireplace alone, there is nothing better than a hot, hearty meal to pass the day. We turned to the best in the business, Chef Michael Mina, for his recipe for Hubbard Squash Soup recipe – a tasty dish that is a must-cook for the season!

Michael Mina - Headshot - MM252 Brand (1)

Michael Mina.  Photo courtesy of the Mina Group

Hubbard Squash Soup


1 Tablespoon Golden Raisins, soaked in white wine

1 Teaspoon Pine Nuts, toasted

6 oz. Hubbard Squash Soup

1 Teaspoon Brown Butter Vinaigrette

Brown Butter Vinaigrette Component (Makes extra; divide in half)

1 lb. Butter

1 ½ oz. Lemon Juice

1 ½ oz. Water

½ oz. Salt

Hubbard Squash Soup Component

2 Tablespoons Honey

½ lb. Green Apple, peeled and sliced

¼ lb. Leeks, sliced

¼ lb. Onions

1 ½ Quarts Chicken Stock

1 Cup Heavy Cream

2 Tablespoons Banyuls vinegar

½ lb. Butter 83%

Salt & Pepper, to taste

2 lbs. Hubbard Squash, thinly sliced


  1. Make brown butter vinaigrette.  In a saucepot over medium heat, brown 2 lbs. of butter and allow cooling slightly.  In a blender, combine egg yolks and lemon juice and blend for 30 seconds.  Slowly add in the brown butter, thin with lemon juice and warm water.  Once fully incorporated, season with salt and set aside.
  2. In an 8-quart pot over medium heat, lightly brown butter until foaming. Add onions, leeks and apples, season with salt and pepper and sauté until translucent, about 10 minutes.
  3. Add squash and sauté for another 10 minutes.
  4. Add chicken stock and bring to a simmer. Cook until squash is tender.  Be sure to continue to season throughout the cooking process.
  5. While soup is cooking.  Place the cauliflower florets in a small mixing bowl with pinenuts and golden raisins and dress with ½ of the brown butter vinaigrette and salt and pepper, to taste.
  6. Add cream in quarters while using hand blender to blend. Season with Banyuls vinegar.
  7. To serve, place a small spoonful of puree in the bottom of a bowl, then 1 Tablespoon of cauliflower, raisin mix and pour in soup.
  8. Garnish with a few drops of lemon essence.

Tip: If soup is too thick, thin it out with some warm milk.

Hubbard Squash Soup

Hubbard Squash Soup Photo Credit GFX