THE RECIPE JOURNAL · Dinner
Savory Blue Hubbard Squash Soup
This comforting soup is a delicious way to enjoy the unique flavor of Blue Hubbard squash. Creamy, savory, and perfect for chilly days, it’s sure to warm you up from the inside out.
FROM THE KITCHEN • Savory Blue Hubbard Squash Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). Slice the squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast them until the flesh is soft and easy to pierce with a fork, about 40 minutes. Once done, set them aside to cool a bit.
02
Step 2
While the squash is roasting, warm some olive oil in a large pot over medium heat. Cook the chopped onion until it turns translucent, which should take around 3 minutes. Then add the ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Stir everything together and let it cook for another couple of minutes to bring out the flavors.
03
Step 3
When the squash is cool enough to handle, scoop out the flesh or peel off the skin and roughly chop it. Toss the squash pieces into the pot with the onion and spices. Pour in the broth and bring the mixture to a boil. Once boiling, turn the heat down to low, cover the pot, and let it simmer for about 15 minutes.
04
Step 4
Turn off the heat and remove the lid. Stir in the coconut milk and lemon juice, then let the soup cool for a few minutes. Carefully blend the soup in batches until it’s smooth and creamy. Now it’s ready to serve!
Why you’ll love it
This soup is rich and comforting with a unique, slightly sweet flavor from the Blue Hubbard squash. It’s perfect for chilly days and offers a great way to enjoy seasonal produce. The creamy texture makes it satisfying without being heavy.
How to serve
Serve warm with a drizzle of cream or a sprinkle of fresh herbs like thyme or parsley. It pairs nicely with crusty bread or a simple green salad for a complete meal.
Storage & leftovers
Allow the soup to cool completely before storing in an airtight container. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove to maintain its flavor and texture.
