Blue Hubbard Squash Soup recipe
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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
Nutrition Info
- 301 caloriescarbohydrate: 33.7 gcholesterol: : -fat: 19.2 gfiber: 6.4 gprotein: 5.1 gsaturatedFat: 13.1 gservingSize: -sodium: 639.7 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Blue Hubbard Squash Soup
Directions
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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.