Blue Hubbard Squash Soup

This vegan, gluten-free, blue Hubbard squash soup is flavorful, smooth, and creamy. Garnish with a drizzle of coconut milk, if you like.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 301 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Cut squash in half and remove seeds. Place halves, cut-side down, on a baking sheet.

Step 3

Roast in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.

Step 4

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

Step 5

Scoop squash flesh from skin and chop into small pieces. Add to onion mixture. Add broth and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.

Step 6

Turn off heat and remove the lid. Stir in coconut milk and lemon juice. Cool slightly, 3 to 5 minutes. Working in batches, blend the soup in a blender until silky smooth.