Hubbard Squash Soup

Creamy, comforting, and brimming with autumnal flavor, this Hubbard Squash Soup is the perfect recipe to warm up chilly evenings. Featuring the naturally sweet and nutty taste of roasted Hubbard squash, this soup is elevated with a blend of cinnamon and nutmeg for a subtle, cozy spice. Sautéed aromatic vegetables like onion, garlic, carrot, and celery add depth, while a splash of optional heavy cream lends a luxuriously smooth texture. This hearty yet elegant soup is easily pureed to silky perfection with an immersion blender and finished with a garnish of fresh sage for a rustic touch. Whether served as a starter or a main dish, this squash soup is an irresistible celebration of fall flavors that’s as nutritious as it is delicious. Perfect for make-ahead meals or holiday gatherings, this recipe is a must-try for soup lovers seeking the ultimate seasonal comfort food.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 large (about 4-5 lbs) Hubbard squash
• 3 tablespoons Olive oil
• 1 medium (diced) Yellow onion
• 3 large (minced) Garlic cloves
• 1 medium (diced) Carrot
• 1 medium (diced) Celery stalk
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 4 cups Vegetable stock
• 0.5 cup Heavy cream (optional)
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoons (or to taste) Black pepper
• 4 whole Fresh sage leaves (optional, for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Carefully cut the Hubbard squash in half using a sturdy knife. Scoop out the seeds and stringy pulp with a spoon.

Step 3

Brush the inside of the squash halves with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.

Step 4

Roast in the preheated oven for 40-50 minutes until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.

Step 5

While the squash cools, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat.

Step 6

Add the diced onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes until softened and fragrant.

Step 7

Using a spoon, scoop the roasted squash flesh out of the skin and add it to the pot with the vegetables.

Step 8

Stir in the cinnamon and nutmeg, cooking for 1 minute to toast the spices.

Step 9

Pour in the vegetable stock and bring the mixture to a simmer. Reduce heat to low and let it simmer gently for 15 minutes.

Step 10

Remove the pot from the heat and, using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender (let it cool slightly before blending to avoid splatters).

Step 11

Stir in the heavy cream, if using, and season with salt and black pepper to taste.

Step 12

Return the pot to low heat and warm the soup through, stirring occasionally.

Step 13

Ladle the soup into bowls and garnish with fresh sage leaves if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	1335.9 grams (1335.9g)

Amount per serving	% Daily Value*
Calories	1256

Total Fat 93.40g	120%
Saturated Fat 35.80g	179%
Polyunsaturated Fat 6.80g
Cholesterol 134mg	45%
Sodium 4713mg	205%
Total Carbohydrate 86.90g	32%
Dietary Fiber 18.10g	65%
Total Sugars 24.50g
Protein 22.60g	45%

Vitamin D 0IU	0%
Calcium 329mg	25%
Iron 6mg	34%
Potassium 2237mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.7%

Protein: 7.1%

Carbs: 27.2%