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 and has a natural hazelnut flavor. This is autumn bliss in a bowl!
Jump to:
- Better Than The Rest - Here's Why
- What Readers Are Saying About This Recipe...
- Hubbard Squash Soup: What To Know & Recipe Highlights
- 🛒 Ingredients You'll Need
- 🔪 Here's Exactly How To Make It
- 🙋🏼 Top Questions I Get Asked About This Recipe
- 🍞 Here's What I Love Pairing This Soup With
- 🍲 More Delicious Soups To Try
- Hubbard Squash Soup
Better Than The Rest - Here's Why
✅ It's a clean eating and uncomplicated soup recipe. And...it's healthy and delicious with just enough spice for the fall season!
✅ No cream is needed to get that silky texture. It's light and comforting without leaving you feeling too heavy.
What Readers Are Saying About This Recipe...
"I doubled the nutmeg and it turned out delicious! Thick and creamy and so flavorful. Making soup without cream or milk is a bonus!"
Hubbard Squash Soup: What To Know & Recipe Highlights
- Hubbard Squash: There's actually 3 types of hubbard squash: Blue, Golden, and Green. Blue hubbard squash is by far the best to use for this soup, but any hubbard squash will work.
- Where To Buy Hubbard Squash: It can be hard to find, but I've been successful finding them in Sprouts and Whole Foods. I've also seen them at some Farmers Markets. I've never seen one in my local grocery store, but if you talk to your local grocer and put in a request, they can sometimes place an order for you.
- What Is A Good Substitute If I Can't Find It? If you can't find any type of hubbard squash, use a butternut squash for this recipe. Kabocha, also called Japanese Squash, is also a great to substitute.
- My Go-To Ingredient Swap: I use rice flour in this recipe because it adds that subtle sweetness and it doesn't leave you feeling all heavy and full. If you don't have it or can't find it, you can grind white rice with either a coffee grinder or spice grinder!
- Toppings: I love adding chopped pistachios for an added crunch and fresh cranberries for a hint of tartness!
- How To Store & Reheat: If you have any leftovers, put the soup in a container with a lid and store it in the fridge for up to 3 days. Reheat it either on the stovetop or in the microwave.
🛒 Ingredients You'll Need
- Hubbard Squash - has a rich, slightly sweet, and nutty flavor. A lot of people compare the flavor to either pumpkin or a baked sweet potato. If you can find a blue Hubbard squash, use it in this recipe. If not, use a green Hubbard squash or butternut squash. You only need 3 cups of cooked hubbard squash.
- Olive Oil - I baste the inside of the squash with extra-virgin olive oil for the perfect roast before I puree.
- Water - base to blend the other ingredients together.
- Rice Flour - provides a slightly sweet flavor and the perfect consistency to ensure the soup doesn't get too thick.
- Butter - since salt is an ingredient used in this soup, use unsalted butter so you can control the overall level of saltiness.
- Nutmeg - this is what gives this soup that wonderful fall flavor! Try doubling the nutmeg - so good!!!
- Salt - flavor enhancer.
- Pepper - I love using white pepper to give the flavor a smoother feat, but black pepper work well.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!
🔪 Here's Exactly How To Make It
Step 1: Preheat the oven to 400°F. Using a sharp knife, cut the squash horizontally. Be really careful when you do this because the shell is very hard. Once cut, use a spoon to scoop out the seeds.
Step 2: Pour 2 tablespoons of extra-virgin olive oil in a small bowl and liberally brush the oil onto the flesh of both pieces. Sprinkle on salt and pepper for added flavor.
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👩🏼🍳 Chef's Tip: You can discard the seeds or use them in recipes for this homemade broth or this butternut squash soup!
Step 3: Line a cookie sheet with aluminum foil or parchment paper and place both of the squash flesh side up. Roast for 45 minutes to 1 hour or until the flesh is soft. By the way, your house is about to smell really amazing!
Step 4: When it has finished roasting, take an ice cream scoop or a large spoon and scoop out the roasted squash. Place in a blender or food processor. Then, slowly add a cup of water to your blender or food processor and puree until the consistency is soft and silky.
👩🏼🍳 Chef's Tip: After you puree the roasted squash, the texture should be on the thinner side.
Step 5: Once the squash has been pureed, move the mixture to a large pot. The stove-top cooking temperature should be set to medium-high. Add the rice flour, 2 more cups of water, salt, pepper, butter, and ground nutmeg. Stir until well combined.
Step 6: Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches a rolling boil. Let the soup simmer for 10 to 15 minutes, stirring as needed. Add more salt and pepper as needed to taste. You are now ready to serve.
Try topping this soup with brown sugar. I typically add a teaspoon on top so it can melt down into the soup. You can also top this soup with roasted pumpkin seeds, scallions, sour cream, and fresh cranberries.
🙋🏼 Top Questions I Get Asked About This Recipe
There's actually 3 types of hubbard squash. Blue, Golden, and Green.
Blue hubbard squash is a winter squash and tastes sweet, like a sweet potato, and has a natural nutty taste, similar to hazelnut. They can grow to be large and have a light blue shell that is extremely hard and not edible like most summer squash. When you cut it open, it has a deep orange colored flesh.
Golden hubbard squash has a hard orange shell and is shaped more like a teardrop. It's the sweetest tasting of the hubbard squashes. Most people use this type for canning or decorating for the fall season.
Green hubbard squash is the most commonly found in the hubbard family. The shell has a deep green color. The flesh is more of an orange-yellow color and is great for roasting.
The only thing that makes it not vegan is the butter. To make a vegan version, just substitute regular butter for vegan butter.
Just add a little bit more water and butter and the soup will return to its original silky texture.
🍞 Here's What I Love Pairing This Soup With
🍲 More Delicious Soups To Try
If you tried this Hubbard Squash Soup or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Hubbard Squash Soup
Ingredients
- 1 Hubbard squash, 3 cups of cooked squash is all you need
- 1 Tablespoon olive oil
- 2 Tablespoons rice flour
- 3 cups water
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 Tablespoon butter, unsalted
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 400°F.
- Start by cutting the squash horizontally. Once it’s cut, scoop out the seeds and pulp and discard.
- Brush 1 tablespoon of extra-virgin olive oil onto the flesh of both sides of the squash until lightly covered. Sprinkle on salt and pepper lightly to season.
- On a cookie sheet lined with aluminum foil or parchment paper, place the squash flesh side up. Bake for 45 minutes to 1 hour until the flesh is soft.
- When done, take a large spoon or ice cream scoop and scoop out the squash. Place in a blender or food processor.
- Slowly add 1 cup of water to the blender/food processor and puree. The consistency should be liquidy after the puree.
- Move the mixture to a large pot. Set the stovetop temperature to medium-high. Add in 2 Tablespoons of rice flour, 2 more cups of water, ½ teaspoon salt, ⅛ teaspoon pepper, 1 Tablespoon butter, and ¼ teaspoon of ground nutmeg. Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches a rolling boil.
- Let the soup simmer for about 10 to 15 minutes, stirring occasionally. Add more salt and pepper as needed for flavor.
- Top with sour cream, scallions, pumpkin seeds, or fresh cranberries. Serve and enjoy!
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Notes
- Blue hubbard squash is by far the best to use for this soup, but if you can't find a one use a butternut squash for this recipe. Kabocha, also called Japanese Squash, is also a great substitute.
- If you don't have rice flour, you can grind white rice with either a coffee grinder or spice grinder.
- Try doubling the nutmeg...it adds so much more flavor!
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Diana
I'm in the process of making this recipe and I don't have rice flour. However, I made some by grinding rice in my Spice and Nut grinder. We'll see how it turns out!
Amanda Mason
Oh please let me know! I've never tried that method. The rice flour has a slightly sweet flavor which is why it works perfectly in this soup! It's the perfect balance of sweet and savory so let me know how it goes!
Diana
It worked quite well!
Amanda Mason
Fantastic!!! I'll update my post with this feedback!! Thank you so much for letting me know!