Blue Hubbard Squash Soup
Description
This vegan, gluten-free, blue Hubbard squash soup recipe is flavored with ginger, garlic, cinnamon, and nutmeg. Coconut milk helps make it smooth and creamy.
Ingredients
•
1 large Blue Hubbard squash
•
2 tablespoons olive oil
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1 large onion, chopped
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1 (2 inch) piece ginger, peeled and minced
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2 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground black pepper
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1 pinch red pepper flakes
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3 cups vegetable broth
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1 (14 ounce) can full-fat coconut milk
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1 tablespoon lemon juice
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Cut squash in half; remove seeds. Place squash halves, cut-sides down, on a baking sheet.
3
Cook in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
4
Heat oil in a large pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes; cook, stirring frequently, 2 minutes more.
5
Scoop squash flesh from skin; chop into small pieces and add to onion mixture. Add broth; bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
6
Off heat, stir in coconut milk and lemon juice. Cool soup slightly, 3 to 5 minutes.
7
Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until silky smooth. Pour into a pot. Repeat with remaining soup.