Blue Hubbard Squash Soup

  4.0 – 2 reviews  • Squash Soup Recipes

Within five minutes, freshly fallen snow transformed to ice cream! fun to do with children. There are numerous topping/mix-in options. Along with chocolate chips, fresh fruit is a terrific addition to snow cream.

Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Additional Time: 5 mins
Total Time: 1 hr 30 mins
Servings: 6

Ingredients

  1. 1 large Blue Hubbard squash
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 1 (2 inch) piece ginger, peeled and minced
  5. 2 cloves garlic, minced
  6. 1 teaspoon salt
  7. ½ teaspoon ground cinnamon
  8. ¼ teaspoon ground nutmeg
  9. ¼ teaspoon ground black pepper
  10. 1 pinch red pepper flakes
  11. 3 cups vegetable broth
  12. 1 (14 ounce) can full-fat coconut milk
  13. 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Cut squash in half and remove seeds. Place halves, cut-side down, on a baking sheet.
  3. Roast in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
  4. Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
  5. Use a spoon to scoop out squash flesh or peel off skin and rough chop into small pieces; add to onion mixture in the pot. Pour in broth and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes.
  6. Turn off heat and remove the lid. Stir in coconut milk and lemon juice. Allow to cool slightly, 3 to 5 minutes. Working in batches, blend the soup in a blender until silky smooth.
  7. You can also use an immersion blender to purée soup.

Reviews

James Hopkins
love it!
Zachary Matthews
Reminds me a lot of of curry sauce.

 

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