BLUE HUBBARD SQUASH SOUP

Blue Hubbard Squash Soup image

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.

Provided by Krystelle

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

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Ingredients

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

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
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.
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.
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.
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.

Nutrition Facts : Calories 301 calories, Carbohydrate 33.7 g, Fat 19.2 g, Fiber 6.4 g, Protein 5.1 g, SaturatedFat 13.1 g, Sodium 639.7 mg, Sugar 9.3 g