Name: Blue Hubbard Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Blue Hubbard squash - 1 large; Olive oil - 2 tablespoons; Onion, chopped - 1 large; Ginger, peeled and minced - 1 (2 inch) piece; Garlic, minced - 2 cloves; Salt - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Red pepper flakes - 1 pinch; Vegetable broth - 3 cups; Full-fat coconut milk - 1 (14 ounce) can; Lemon juice - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Blue Hubbard Squash Soup

1. Blue Hubbard squash - 1 large

2. Olive oil - 2 tablespoons

3. Onion, chopped - 1 large

4. Ginger, peeled and minced - 1 (2 inch) piece

5. Garlic, minced - 2 cloves

6. Salt - 1 teaspoon

7. Ground cinnamon - ½ teaspoon

8. Ground nutmeg - ¼ teaspoon

9. Ground black pepper - ¼ teaspoon

10. Red pepper flakes - 1 pinch

11. Vegetable broth - 3 cups

12. Full-fat coconut milk - 1 (14 ounce) can

13. Lemon juice - 1 tablespoon

How to cook deliciously - Blue Hubbard Squash Soup

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

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.