Blue Hubbard Squash Soup

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.

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

Ingredients

• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 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 large chopped Spanish chorizo
• 1 (2 inch) piece ginger, peeled and minced

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 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.