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

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.