Blue Hubbard Squash Soup recipe

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Ingredients

1 large Blue Hubbard squash
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 (2 inch) piece ginger, peeled and minced
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 pinch red pepper flakes
3 cups vegetable broth
1 (14 ounce) can full-fat coconut milk
1 tablespoon lemon juice

Nutrition Info

301 calories
carbohydrate: 33.7 g
cholesterol: : -
fat: 19.2 g
fiber: 6.4 g
protein: 5.1 g
saturatedFat: 13.1 g
servingSize: -
sodium: 639.7 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.

  3. Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.

  4. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.

  5. Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.

  6. Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.

Recipe Yield

6 servings

Recipe Note

This vegan and gluten-free Blue Hubbard squash soup is absolutely amazing. It's flavorful, smooth, and creamy, and kind of addictive. You won't regret making it! Garnish with a drizzle of coconut milk if you like.

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