If you happen to have a Blue Hubbard squash at home, which you probably got for Halloween or at the Farmer’s market due to its interesting shape and color, you may wonder what to make with it. No need to search longer. This is THE recipe you want to make with it. Trust me. This soup is addictive. I had to retain myself to not get a third bowl. It’s that good. The soup is also very easy and quick to make, which makes an ideal healthy weeknight meal.
Serve the soup with a good crusty bread, garlic bread or avocado toasts, or perhaps with a side of meat or fish. The soup can be eaten as a main course or appetizer. Whatever you prefer; just make sure to make it. And please, let me know in the comments below how you liked it if you make it. I’d love to know what you think.
I love Fall for so many reasons and one of them is to cook with squashes and eat warm soup. This one is smooth and creamy, while being cream less. The soup is vegan, gluten- and dairy-free.
What is a Blue Hubbard Squash?
The blue Hubbard squash, which is also called the New England Blue Hubbard, is very large in size and has an oval shape. The rind is thick and bumpy, and has a pale blue-green-gray colour. It’s a fall and winter squash.
The blue Hubbard squash is absolutely delicious. When cooked, it’s tender and starchy, and has a semi-sweet, nutty flavour, similar to cooked pumpkin.
Besides being very tasty, it’s very nutritious too. It contains fibre, iron, potassium, beta-carotene, vitamin C, and niacin. It’s best suited for roasting, baking, boiling, or steaming, and can be substitute in recipes that use pumpkin, butternut squash, or sweet potatoes. It’s also delicious in puree. The squash pairs well with flavours like cinnamon, nutmeg, curry and sage.
The blue Hubbard squash is available at specialty grocers and farmers markets in North America.
Can I Use the Seeds?
Absolutely. All squash seeds are edible. You can roast them in a little olive oil and pink salt if you like for a crunchy, nutritious snack, or to add in salads or as garnish for soups.
Recipes on the Blog Made with Squash
If you enjoy cooking with squash, make sure to check out those amazing recipes on the blog:
- Creamy Pumpkin Soup
- Butternut Squash, Leek and Apple Soup
- Healthy Pumpkin Bread
- Spelt Linguini with Pumpkin and Pine Nuts
- Spiced Butternut Squash Cake
Hope you enjoy this truly amazing tasting soup.
Let me know what you think.
Blue Hubbard Squash Soup
- 1 large Blue Hubbard squash
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic, finely hopped
- 2” ginger, peeled and finely chopped
- 1 teaspoon unrefined salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- Pinch red pepper flakes
- 3 cups vegetable broth
- 1 can full fat coconut milk
- 1 tablespoon lemon juice
- Preheat oven to 400F.
- Cut the squash in half. Remove seeds and place the squash cut side down on a baking sheet.
- Roast until you can pierce a fork through, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
- In a large pot, heat olive oil over medium heat.
- Add onions and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper and red pepper flakes, stir, and cook for an additional 2 minutes.
- Peel off the skin from the squash or use a spoon to help you. Then, add the squash to the pot.
- Cover with broth. Bring to a boil, reduce heat to low, cover and cook for about 15 minutes.
- Turn off heat, remove lid, add coconut milk and lemon juice, stir and allow to cool slightly before blending the soup until silky smooth. To blend, use an immersion blender or blend, in batches if necessary, in a blender.