Bryan Calvert’s turns baby blue Hubbard squash into a colorful soup with blue cheese and pears

Bryan Calvert, a renowned chef, transforms a humble blue Hubbard squash into a visually striking and flavorful soup, infused with the richness of blue cheese and the sweetness of pears. This unique recipe, featured in his cookbook "Brooklyn Rustic," showcases the versatility of the lesser-known squash variety, which grows to be quite large and cumbersome.

Calvert recommends selecting a baby Hubbard squash for ease of handling. When roasted, the squash's sweet, creamy orange flesh serves as an excellent base for this comforting soup. The dish is further elevated with the addition of salty blue cheese and crisp pears, creating a harmonious blend of flavors. The soup freezes beautifully, allowing for easy preparation and prolonged enjoyment.

Calvert's culinary expertise, honed during his tenure at James restaurant from 2008 to 2013, has left an indelible mark on the Brooklyn dining scene. Beyond his gastronomic pursuits, Calvert is also a co-founder of Cecil & Merl, a nationwide brand of artisanal home and kitchen goods.