Blue Hubbard Squash Soup

Name: Blue Hubbard Squash Soup
Total time: 90
Yield: 6
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

Recipe by Krystelle from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

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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
•

2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon ground cinnamon

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¼ teaspoon ground nutmeg
•

¼ teaspoon ground black pepper
•

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
•

1 tablespoon lemon juice

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Cut squash in half and remove seeds. Place halves, cut-side down, on a baking sheet.
Roast in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
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.
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.
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.