Name: Blue Hubbard Squash Soup
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
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; 1 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 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

Ingredients

Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).
Step 2

Cut squash in half and remove seeds. Place halves, cut-side down, on a baking sheet.
Step 3

Roast in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
Step 4

Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook, stirring frequently, 2 minutes more.
Step 5

Scoop squash flesh from skin and chop into small pieces. Add to onion mixture. Add broth and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
Step 6

Turn off heat and remove the lid. Stir in coconut milk and lemon juice. Cool slightly, 3 to 5 minutes. Working in batches, blend the soup in a blender until silky smooth.

Enjoy your meal!