Blue Hubbard Squash Soup
Velvety smooth and naturally sweet, this Hubbard Squash Soup is perfect for the fall season! Fresh and healthy, there's no cream in this squash soup. It's easy to make with a natural hazelnut flavor.
- 1 Hubbard squash
- 1 Tablespoon Extra-Virgin Olive Oil
- 2 Tablespoons rice flour
- 3 cups of water
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 Tablespoon butter
- 1/4 teaspoon ground nutmeg
- Pre-heat oven to 400 degrees.
- Start out by cutting your squash horizontally. Again, be really careful cutting your squash, regardless of the type you choose to use. Once it’s cut, scoop out the seeds and pulp and discard.
- Brush the 1 Tablespoon of extra-virgin olive oil onto the flesh of your squash until it’s lightly covered. Sprinkle salt and pepper lightly to season.
- On a silipat or a cookie sheet lined with aluminum foil, place the squash flesh side up. Bake the squash for 45 minutes to 1 hour until the flesh is soft.
- When the squash is done, take an ice cream scooper and scoop out the squash. Place in a blender or food processor. With my Hubbard squash, I had about 3 to 3 1/2 cups of squash after I was finished scooping.
- Slowly add a cup of water to your blender/food processor and puree until your squash is pureed. You want your consistency to be a little on the liquid side after the puree.
- Once the squash has been pureed, move the mixture to a large pot. Cooking temperature should be set to medium-high. Add in the rice flour, 2 more cups of water, salt, pepper, butter and ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches the rolling boil.
- Let your soup simmer for about 10 to 15 minutes, stirring as needed. Add more salt and pepper as needed per your taste.
- Top this soup off with your favorite toppings! I used sour cream and scallions. Enjo