We weren't sure what to expect with this and were pleasantly surprised! The Hubbard creates a smooth thick base, not watery like a broth. The spices make it like a Mexican-style taco soup. Did add 1 tsp of garlic powder. Would try next time to lessen the amount of Hubbard, as we found the amount a little thick. Overall, great soup!

I bought a Blue Hubbard squash and was running out of ideas of what to make with it as it made roughly 20 cups of puree! This soup is awesome! Simpky delicious!

This recipe was incredible! I was looking for something to do with my Chicago Warty Hubbard Squash and came across a few options before this, but with our first winter storm coming, chili sounded good. I was not expecting it to my one of my favorite batches of chili we have ever made, but that's how it turned out. Wow. Think I could win some chili cook off's at work with this one. We added 2 cups of chicken broth to thin it out as well as an extra can of beans, which were pinto. I went heavy on most of the spices, about tripling the garlic because that's how we like it :) Topped with a little Mexican cheese. Was eating some with tortilla chips but ended up just shoveling it down with a spoon because I couldn't eat it fast enough. Will definitely be making it again, we have another 5 of these squash from the garden to use up, and this only took half of a big one (they are about 15 lbs+ basketball size).