If you’re looking for a cozy, comforting dish that brings out the rich, earthy flavors of fall, Hubbard squash soup is a must-try. This velvety soup combines the sweet, nutty essence of Hubbard squash with a medley of savory spices to create a bowl of goodness that will warm you from the inside out. Whether you’re preparing it for a chilly evening dinner, a family gathering, or just because you want something filling and healthy, this recipe is sure to hit the spot. It’s a simple yet elegant dish that feels homemade and heartfelt. Plus, it’s naturally vegetarian and can easily be made vegan or gluten-free, depending on your preferences.
So, grab your pot and let’s dive into the world of Hubbard squash soup-a creamy, smooth, and oh-so-delicious comfort food!
Hubbard Squash Soup Recipe
Ingredients Needed
To make the perfect Hubbard squash soup, you’ll need just a few key ingredients. While the squash is the star of the show, the other elements enhance and elevate the flavor profile. Here’s a breakdown of what you’ll need:
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Hubbard Squash (1 Medium-sized)
- The main ingredient, providing a sweet, nutty flavor and a smooth texture when pureed.
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Olive Oil (2 Tablespoons)
- Used for sautéing, giving the soup a rich base and slightly fruity undertone.
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Onion (1 Medium)
- Adds a subtle sweetness and depth when caramelized.
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Garlic (3-4 Cloves)
- For that aromatic kick that complements the sweetness of the squash.
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Carrot (1 Large)
- Brings a slight sweetness and additional earthiness.
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Vegetable Broth (4 Cups)
- Keeps the soup light yet flavorful, but you can use chicken broth if preferred.
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Coconut Milk (1 Cup)
- For a creamy texture and a hint of tropical richness. If you want to skip this, you could substitute with heavy cream or milk, though coconut milk adds a unique flavor.
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Fresh Thyme (1-2 Sprigs)
- Adds a herbaceous touch and balances the sweetness of the squash.
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Ground Nutmeg (1/4 Teaspoon)
- A touch of nutmeg enhances the warmth and complexity of the soup.
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Salt & Pepper (to Taste)
- Simple seasoning to elevate all the flavors.
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Red Pepper Flakes (optional, For A Bit Of Heat)
- Optional, but if you like a little kick in your soup, this will give it a subtle heat that contrasts nicely with the sweetness of the squash.
Cooking Instructions
Making Hubbard squash soup is surprisingly easy. With just a little patience, you’ll have a creamy, smooth soup that feels like a hug in a bowl.
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Prepare The Squash
- Start by peeling and cubing the Hubbard squash. The skin can be tough, so use a sharp knife and be careful. You’ll want to remove the seeds too (you can save them and roast them for a snack if you like!). Once it’s cut into cubes, set aside.
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Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5-7 minutes until it becomes soft and translucent. Add the garlic and cook for another minute until fragrant.
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Add The Carrot & Squash
- Toss in the chopped carrot and the cubed squash. Stir everything around so it’s all nicely coated with the oil and aromatics. Let it cook for about 5 minutes, stirring occasionally.
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Pour In The Broth & Add Herbs
- Add the vegetable broth to the pot, along with the fresh thyme sprigs. Bring everything to a gentle boil. Once it’s boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the squash and carrot are fork-tender.
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Blend The Soup
- Remove the pot from the heat. Discard the thyme sprigs. Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
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Add Coconut Milk & Season
- Return the soup to low heat and stir in the coconut milk. Season with salt, pepper, nutmeg, and any other spices you like. If you’re using red pepper flakes, now’s the time to add them. Taste and adjust the seasoning to your liking.
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Serve & Enjoy
- Ladle the soup into bowls and serve hot. You can garnish with a dollop of sour cream or a drizzle of extra coconut milk for added creaminess. Fresh herbs or croutons make a nice finishing touch too.
Ingredient Insights
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Hubbard Squash
Hubbard squash is often overshadowed by more common varieties like butternut or acorn squash, but it’s a hidden gem. With a flavor that’s a blend of pumpkin and sweet potato, it offers a smooth texture once cooked. It’s rich in vitamins A and C, potassium, and fiber, making it a great addition to any diet.
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Coconut Milk
Coconut milk isn’t just for curries; its creamy consistency and subtle sweetness add a luscious texture to soups. It also gives the soup a slightly exotic twist without overwhelming the other flavors. If you’re not keen on coconut, cream or even a nut-based milk can work as a substitute.
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Nutmeg
A little goes a long way with nutmeg. This warm, slightly sweet spice enhances the savory flavors of the squash while contributing a comforting, aromatic quality that’s perfect for fall dishes.
Expert Tips
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Roast The Squash For Extra Flavor
If you have a little more time, try roasting the Hubbard squash instead of boiling it. Cut it in half, scoop out the seeds, drizzle with olive oil, and roast it at 400°F for about 45 minutes. Roasting caramelizes the sugars in the squash and brings out a deeper, richer flavor.
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For A Silky Texture, Don’t Rush The Blending
If you want a super-smooth soup, be sure to blend thoroughly. The longer you blend, the creamier the texture will be. If using a blender, don’t overfill the jar with hot soup to avoid splattering.
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Balance The Sweetness
Hubbard squash is naturally sweet, but you can balance that with a little acid. A splash of apple cider vinegar or a squeeze of fresh lemon juice can elevate the flavor profile and add some brightness.
Recipe Variations
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Spicy Version
Add some fresh ginger or a couple of diced chili peppers to the soup while sautéing the aromatics for a spicy kick.
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Herb Variations
Try using sage or rosemary instead of thyme for a slightly different herbal note. Sage pairs especially well with squash-based soups.
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Vegan Version
Stick with coconut milk and vegetable broth for a vegan-friendly version. You can also skip the optional dairy toppings to keep it fully plant-based.
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Chunky Soup
If you prefer a chunkier texture, blend only half of the soup and leave the rest for a more rustic feel.
Final Words
This Hubbard squash soup is more than just a recipe-it’s an experience. With its rich flavors and velvety texture, it’s the kind of dish that feels both luxurious and wholesome at the same time. The beauty of this soup is that you can make it your own by adjusting the spices, adding toppings, or even altering the base to suit your dietary needs. And, of course, it’s perfect for meal prep! This soup stores beautifully in the fridge for a few days or can be frozen for later use.