Blue Hubbard Squash Soup

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Cut squash in half and remove seeds. Place halves, cut-side down, on a baking sheet.

3. Roast in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.

4. Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.

5. Use a spoon to scoop out squash flesh or peel off skin and rough chop into small pieces; add to onion mixture in the pot. Pour in broth and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes.

6. Turn off heat and remove the lid. Stir in coconut milk and lemon juice. Allow to cool slightly, 3 to 5 minutes. Working in batches, blend the soup in a blender until silky smooth.

Tips

You can also use an immersion blender to purée soup.