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. This is autumn bliss in a bowl!
Brush olive oil onto the flesh of the squash. Sprinkle with salt and pepper. On a lined baking sheet, place squash flesh side up. Bake for 45 minutes to 1 hour until flesh is soft.
Scoop out flesh and place in blender or food processor. Add water slowly and purée. Move the mixture to a large pot on medium-high heat. Add in rice flour, more water, salt, pepper, butter, and nutmeg.
Bring to a boil, then reduce heat. Let soup simmer for 10-15 minutes, stirring occasionally. Top with sour cream, scallions, pumpkin seeds, or fresh cranberries. Serve and enjoy!