Go Back
Print

Roasted Hubbard Squash Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 250
A warm and creamy soup perfect for fall, highlighting the sweet flavor of Hubbard squash.

Ingredients

Main

  • 1 medium Hubbard squash (cut in half, seeds removed)
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream)
  • to taste Salt and pepper
  • Optional toppings: pumpkin seeds, croutons

Instructions 

  • Preheat oven to 400°F (200°C). Roast squash for 40 minutes.
  • Sauté onions and garlic until soft.
  • Scoop out roasted squash and add to pot with broth. Simmer for 10 minutes.
  • Blend until smooth, stir in coconut milk, and season with salt and pepper.
  • Serve warm with optional toppings.

Notes

For a richer flavor, use heavy cream instead of coconut milk.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Hubbard squash