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 and has a natural hazelnut flavor. This is autumn bliss in a bowl!

I use to be a part of a lunch co-op at my office where each of us would come up with a wide range of recipes to share with our group. We ended up getting some amazing recipes, like this Crock Pot Cabbage Roll Casserole. At our October lunch co-op, one of our members brought in this hubbard squash soup. It's fall...it made sense and as we all sat down to eat, we were astonished at how amazing it tasted.

I asked him for the recipe and he said, "I have no idea what I did! I started out following some girl's recipe for butternut squash with rice balls and then it got weird with the rice ball stuff...so I just started making my own version with a hubbard squash and BAM...we ended up with a really good squash soup!"

Isn't that how it always works? The best recipes just happen!

🤷 What is Hubbard Squash?

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 cut open, it has a deep orange colored flesh. It can be really hard to find. I've never seen one in a grocery store, but I have seen them in Sprouts and Whole Foods in October and November. When you spot one, snatch it up because it's the best for this soup recipe. It's my go-to squash for making soups.

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.

🛒Ingredients You'll Need

If you can find a blue hubbard squash, use it in this recipe. If not, use a green hubbard squash. I baste the inside of the squash with extra-virgin olive oil for the perfect roast before pureing. While you can use salted butter, unsalted is my preference so that I can control the flavor of the salt. White rice flour is used a the thickening agent and it also provides a sweet taste. And the ground nutmeg...that's what gives off that wonderful Autumn flavor.

📋 Step-By-Step Recipe Instructions

Start by preheating 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. Expert Tip: You can discard the seeds or use them in recipes for homemade broth or this butternut squash soup.

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.

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!

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. After roasting, I had about 3 cups of squash after I was finished scooping. From there, slowly add a cup of water to your blender or food processor and puree until the consistency is soft and silky. Expert Tip: the consistency should be a little liquidy after the puree.

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.

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.

💭 Expert Tips

• Blue hubbard squash is by far the best to use for this soup, but 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.
• Hubbard squash can be hard to find, but I've been successful finding them in Sprouts and Whole Foods. 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 typically place an order for you.
• To make a vegan version, substitute regular butter for vegan butter.
• My Quick Peppery Cheese Bread is absolute heaven with this squash soup recipe. It's full of savory cheese and black pepper and pairs perfectly with a bowl of this delicious comforting soup.

🍲 More Delicious Soups To Try

Regardless if it's soup season, I have a collection of soup recipes you need to try! My Autumn Vegetable and Black Bean Soup is made with my favorite vegetables that include carrots, celery, tomatoes, and red bell pepper and is slowly simmered in a tomato chicken based broth.

This Kale and Leek Soup is super nutritious and easy to make. Savory and delicious, this one is perfect for lunch or a snack. Speaking of savory, this Asian Chicken Noodle Soup is hearty and authentic. This is one of those recipes that stands out and quickly becomes a crowd favorite.

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. This is autumn bliss in a bowl!

4.84 from 25 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Servings: 6 People

Calories: 47kcal

Author: Amanda Mason

Ingredients

• ▢ 1 Hubbard squash
• ▢ 1 Tablespoon extra-virgin 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.

  NOTE: I had about 3 cups of squash after I was finished scooping.
• Slowly add a 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 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 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!

Video

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.
• Hubbard squash can be hard to find, but I've been successful finding them in Sprouts and Whole Foods. 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 typically place an order for you.
• To make a vegan version, substitute regular butter for vegan butter.
• You can discard the seeds or use them in recipes for homemade broth or this butternut squash soup.
• My Quick Peppery Cheese Bread is absolute heaven with this recipe. It's full of savory cheese and black pepper and pairs perfectly with a bowl of this delicious comforting soup.

Nutrition

Calories: 47kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 216mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!