Blue Hubbard Squash Soup

This vegan, gluten-free, blue Hubbard squash soup recipe is flavored with ginger, garlic, cinnamon, and nutmeg. Coconut milk helps make it smooth and creamy.

• 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; remove seeds. Place squash halves, cut-sides down, on a baking sheet.

Step 3

Cook 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; 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; chop into small pieces and add to onion mixture. Add broth; bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.

Step 6

Off heat, stir in coconut milk and lemon juice. Cool soup slightly, 3 to 5 minutes.

Step 7

Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until silky smooth. Pour into a pot. Repeat with remaining soup.