hubbard squash soup recipe

Written BySheba G Updated On
hubbard squash soup recipe
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The Best hubbard squash soup recipe

Hubbard squash soup is a delicious and comforting recipe that has become a staple in our household. I first discovered this recipe several years ago, and it has been a favorite ever since.

The sweetness of the squash pairs perfectly with the savory flavors of the onions and garlic, creating a dish that is both nourishing and satisfying. My family loves it when I make this soup for dinner, and it’s also a great option for when we have guests over.

I’ve found that using fresh herbs like parsley or thyme adds an extra layer of flavor to the soup, making it feel more like a homemade meal. In addition to its great taste, this recipe is also very easy to make and requires minimal ingredients, making it perfect for a weeknight dinner or a special occasion.

The health benefits of this recipe are also worth noting – the squash is packed with vitamins and minerals, and the onions and garlic provide a boost of antioxidants. I often make this soup for my kids when they’re feeling under the weather, as it’s gentle on their tummies but still provides plenty of nutrients to help them feel better.

Overall, this recipe is a winner in our household, and I’m sure you’ll love it just as much as we do.

Creamy Hubbard Squash Soup

Creamy Hubbard Squash Soup

4.6 from 1205 votes

This hearty and comforting Hubbard Squash Soup is perfect for a cold day. It features a rich, creamy base with a mild, sweet flavor from the squash.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp butter
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 medium Hubbard squash, peeled and cubed
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
1/2 tsp ground ginger

For Garnish

1/4 cup heavy cream
2 tbsp chopped fresh parsley

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion, carrots, and minced garlic.
3Sauté until the onions are translucent and the carrots have softened, about 5-7 minutes.
4Add the cubed Hubbard squash to the pot.
5Stir to combine with the onion, carrot, and garlic mixture.
6Cook for an additional 5 minutes, stirring occasionally, until the squash begins to soften slightly.
7Pour in the vegetable broth.
8Stir in the salt, black pepper, nutmeg, and ginger.
9Bring the mixture to a boil over high heat.
10Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, or until the squash is very tender and easily pierced with a fork.
11Using an immersion blender, blend the soup until smooth.
12If you do not have an immersion blender, you can carefully transfer the soup to a regular blender, blend until smooth, and then return it to the pot.
13Taste and adjust the seasoning if necessary.
14Ladle the soup into bowls.
15Drizzle each serving with heavy cream and garnish with chopped fresh parsley.
16Serve immediately and enjoy your creamy Hubbard Squash Soup.

🔧Equipment

Large pot
Wooden spoon
Immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 8g

📝Notes

Tips: Hubbard squash has a tough skin, so be careful when peeling and cutting it. You can roast the squash first for a deeper flavor, but this will increase the cooking time.

I love serving this soup at family gatherings or when we have guests over because it’s easy to make in large quantities and everyone loves it!

One tip for reheating leftovers is to add some extra broth to prevent drying out – simply reheat on low heat until warmed through.

Another idea is to serve with some croutons or toasted pumpkin seeds for added crunch.

❓ Frequently Asked Questions About Creamy Hubbard Squash Soup

1. What type of squash should I use for this recipe?

I recommend using hubbard squash for this recipe, as its sweet flavor and tender texture pair perfectly with the other ingredients. However, you can also use other types of winter squash such as kabocha or delicata if you prefer.

2. Can I use canned squash instead of fresh?

While you can use canned squash as a substitute, I highly recommend using fresh squash for the best flavor and texture. Fresh squash is also much healthier than canned varieties.

3. How do I roast the squash properly?

To roast the squash properly, cut it in half lengthwise and scoop out the seeds. Place the halves on a baking sheet cut side up and drizzle with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 30-40 minutes or until tender.

4. Can I make this soup ahead of time?

This soup can be made ahead of time but it’s best consumed within 24 hours for optimal flavor and texture.

5. How do I serve this soup?

This soup is best served hot with crusty bread or crackers on the side for dipping into the flavorful broth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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