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!
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.
- 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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Tash
Thank you for saying how many cups of squash you had. I got a hubbard from a friend's farm, and it was so big I got about 35-40 cups of squash meat out of it. This recipe was a great way to help use up some of it.
Amanda Mason
Hi Tash! I'm so glad you were able to use up some of hta yummy squash!! And I'm glad the instructions helped you!! Enjoy!
Liz
Sounds like the perfect fall soup! Can't wait to try!
Amanda Mason
Enjoy!
Claire
This was delicious. I made a double batch over the weekend and we have just demolished it!
All the kids loved it! Especially the addition of the sour cream! They loved adding their own toppings.
Amanda Mason
Thanks Claire!! I'm so glad you all loved it!! And I agree - the toppings are ENDLESS!
Allyssa
This is really tasty and super easy to make! Thank you so much for sharing this amazing hubbard squash soup recipe! Will surely have this again! Highly recommended!
Amanda Mason
Hi Alyssa! I'm so glad you liked the soup!! It's so easy to make and so nutritious!! Enjoy!!!
Donna Paulsen
A neighbor gave e a golden Hubbard squash...can I use this for soup??? It wasn't recommended...
Amanda Mason
Hi Donna! You can try it but golden hubbard squash is the sweetest tasting of the hubbard squashes. Most people use this type for canning or decorating for the fall season. I've never made this soup with Golden squash so I have no idea how it will turn out. Let me know if you do and how it goes!
Nina
Hi! I've noticed that the Hubbard squash comes in different sizes. Could you please suggest how much to use in cups or by weight?
Amanda Mason
Hi Nina! In step 5 it says this: "With my Hubbard squash, I had about 3 to 3 1/2 cups of squash after I was finished scooping." I hope that helps you!
Garth
Great Recipe
Amanda Mason
Yeah! So glad you liked it!!
Kristi Nebel
Ours are blue hubbard and big as dinosaurs. I got around 5 cups of meat which didn't have a very nutty, sweet taste; in fact it was a bit bland. I doctored the recipe adding a cup more of water, 1/2 teaspoon more of salt, a tablespoon of honey and a tablespoon of sugar. Also I added another 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, and 1/4 teaspoon of almond extract plus a teaspoon of lemon juice and one more tablespoon of butter. I blended the meat with the water in four parts of each to save time. The results were very good; my husband loved it. I'm freezing the leftovers for another meal.
Amanda Mason
Hi Kristi! I'm a bit jealous of your blue hubbard squash!! They are hard to find here!! Your adds sound delicious! I'm so glad you loved this recipe and that you were able to freeze a lot of leftovers! Thanks for writing in to let me know how it turned out!!!
Tom Gibson
The Hubbard I used was a big one like yours which had been successfully stored in our cellar since November believe it or not. Like you, I similarly had to adjust. I did most of the things you mentioned except for adding almond extract and I used brown sugar instead of honey and regular sugar, and regular flour instead of rice flour since none of us are on a gluten free diet. After several modifications/ additions in response to taste sampling, it actually turned out pretty good. I'll have to try the almond extract next time.
Amanda Mason
Hi Tom - i'm glad you liked it but you did modify the recipe quite a bit lol! Rice flour is very sweet, and if you used regular flour it probably changed the taste substantially. But I'm glad you liked your version. Food recipes really involve chemistry; everytime you modify an ingredient or amount it really does change the original recipe 🙂
Thomas Gibson
Thanks Amanda. I'll try to use rice flour next time, but it won't be until Fall since I've now used up all of our stored squash. The only times I've used rice flour has been in gluten free recipes but it looks like I should be using it more often for its taste rather than just due to the fact that it is gluten free.
Amanda Mason
Hi Thomas! I can't wait to hear how the rice flour turns out for you in the fall so let me know!!
Thomas Gibson
I tried the recipe again this year, again with root cellar stored New England blue Hubbard, but this time I used home milled rice flour. I think it proved you right; i.e., that much better results are achieved with rice flour than wheat flour. I still am amazed at how well the squash held up in our cellar. This is really nice as it enables us to experience the fall taste of squash almost into summer.
Amanda Mason
I'm so glad to hear that storing the blue Hubbard in the cellar worked! And yes, I think the rice flour is essential because of the subtle sweetness in that flour. So glad it turned out good for you again!!!
Angela
Hello! Can I use cornstarch instead of rice flour?
Amanda Mason
Hi Angela! I've not used cornstarch for this recipe. I'm not sure if would work the same. You can try it and see, but I don't think it will render the results you are looking for.
Tenia Harris
Can the rice flour be substituted?
Amanda Mason
No - the rice flour is key to this recipe. It contributes a lot of sweetness to the recipe with the right amount of thickness.
Melinda Bockover
Can you freeze this soup?
Amanda Mason
Yes! Absolutely you can freeze this soup for up to 3 months in the freezer!