Creamy Blue Hubbard Squash Soup

Ingredients

• 1 large Blue Hubbard squash
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 (2 inch) piece ginger, peeled and minced
• 2 cloves garlic, minced
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• 1 pinch red pepper flakes
• 3 cups vegetable broth

Step 1

Gently heat your oven to 400°F (200°C). Cut the squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast them for about 40 minutes, or until the flesh is soft enough to easily pierce with a fork but not falling apart. Once done, set them aside to cool a bit.

Step 2

While the squash is roasting, warm some olive oil in a large pot over medium heat. Add the chopped onion and cook it until it’s translucent, which should take around 3 minutes. Then toss in the ginger, garlic, salt, cinnamon, nutmeg, black pepper, and a pinch of red pepper flakes. Stir everything together and cook for another couple of minutes so the spices get nice and fragrant.

Step 3

When the squash has cooled enough to handle, scoop out the flesh or peel off the skin, then roughly chop it into smaller pieces. Add this to the pot with the onion and spices, pour in the broth, and bring the mixture to a boil. Once boiling, lower the heat, cover the pot, and let it simmer gently for about 15 minutes to let the flavors meld.

Step 4

Turn off the heat and take the lid off. Stir in the coconut milk and lemon juice, then let it sit for a few minutes to cool slightly. Carefully blend the soup in batches until it’s smooth and creamy. Give it a taste and adjust seasoning if needed, then it’s ready to serve!