For an even richer flavor, try roasting the garlic cloves alongside the squash. Adjust the amount of red pepper flakes to suit your preferred level of spiciness. Garnish with a swirl of coconut cream or a sprinkle of toasted pumpkin seeds for added visual appeal and texture.
Blue Hubbard Squash Soup
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PREP TIME20 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS14
Embrace the vibrant flavors of autumn with this luscious Blue Hubbard Squash Soup. A harmonious blend of sweet squash, aromatic spices, and creamy coconut milk creates a comforting and unforgettable culinary experience. Naturally vegan and gluten-free.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Fiber6 g
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Protein5 g
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Saturated Fat13 g
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Sodium640 mg
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Sugar9 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepCut squash in half; remove seeds. Place squash halves, cut-sides down, on a baking sheet.
03
StepCook in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
04
StepHeat 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.
05
StepScoop 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.
06
StepOff heat, stir in coconut milk and lemon juice. Cool soup slightly, 3 to 5 minutes.
07
StepFill 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.
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Susana Frami
Jun 19, 2025I used butternut squash and it was still amazing.
Mekhi Lockman
Jun 18, 2025Freezes well and is great for meal prepping.
William Okeefeadams
Jun 18, 2025My family loved this! Even my picky eaters enjoyed it.
Adrienne Streich
Jun 7, 2025Easy to make and so flavorful. Will definitely make again!
Lenore Kiehn
Jun 5, 2025This soup is amazing! The spices are perfect, and it's so creamy without any dairy.
Concepcion Dare
Jun 3, 2025I added a little maple syrup when roasting the squash, and it was delicious!
Alvera Kunde
Jun 3, 2025I didn't have coconut milk, so I used cashew cream instead. Worked great!