Blue Hubbard Squash Soup Recipe

Preheat the oven to 400 degrees F (200 degrees C).

Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.

Roast in the preheated oven until you can pierce a fork through the flesh of the squash about 40 minutes. Do not overcook it so it becomes mushy. Set aside.

Heat olive oil in a large pot over medium heat. Add onion and cook until translucent about 3 minutes. Add garlic ginger salt cinnamon nutmeg black pepper and red pepper flakes. Cook and stir for 2 minutes more.

Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot cover with vegetable broth and bring to a boil. Reduce heat to low cover and cook about 15 minutes.

Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly 3 to 5 minutes. Transfer to a blender in batches or use an immersion blender to blend the soup until it is silky smooth.