Hubbard Squash Soup

4.87 from 29 votes

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!

Prep Time20

Cook Time1 15

Total Time1 35

Course: Soup

Cuisine: American

Servings: 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.

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