This blue hubbard squash soup is vegan and gluten free. It’s flavorful, smooth, creamy, and absolutely amazing. You won’t regret making it! Garnish with a drizzle of coconut milk if you like.
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
- 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
Directions
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 olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
Step 5
Use a spoon to scoop out squash flesh or peel off skin and rough chop into small pieces; add to onion mixture in the pot. Pour in broth and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes.
Step 6
Turn off heat and remove the lid. Stir in coconut milk and lemon juice. Allow to cool slightly, 3 to 5 minutes. Working in batches, blend the soup in a blender until silky smooth.
Tips
You can also use an immersion blender to pur?e soup.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 301 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat13g | 66% |
Sodium640mg | 28% |
Total Carbohydrate34g | 12% |
Dietary Fiber6g | 23% |
Total Sugars9g | |
Protein5g | |
Vitamin C41mg | 206% |
Calcium117mg | 9% |
Iron4mg | 23% |
Potassium1251mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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