Blue Hubbard Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cut squash in half; remove seeds. Place squash halves, cut-sides down, on a baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cook in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat oil in a large pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes; cook, stirring frequently, 2 minutes more.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Scoop squash flesh from skin; chop into small pieces and add to onion mixture. Add broth; bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Off heat, stir in coconut milk and lemon juice. Cool soup slightly, 3 to 5 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until silky smooth. Pour into a pot. Repeat with remaining soup.'}

📊 Nutrition Facts

Per serving (6 servings total)