![](https://cdn.statically.io/img/www.allrecipes.com/thmb/DS-q9V6S6N7DJ7r_SW0NKNeTddw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7286346-75fb1f6fd0db4af49f56d0edcd4faa14.jpg)
Ingredients
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1 large Blue Hubbard squash
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2 tablespoons olive oil
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1 large onion, chopped
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1 (2 inch) piece ginger, peeled and minced
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground black pepper
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1 pinch red pepper flakes
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3 cups vegetable broth
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1 (14 ounce) can full-fat coconut milk
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1 tablespoon lemon juice
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Cut squash in half and remove seeds. Place halves, cut-side down, on a baking sheet.
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Roast in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
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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.
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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.
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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.
Nutrition Facts (per serving)
301 | Calories |
19g | Fat |
34g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 301 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 13g | 66% |
Sodium 640mg | 28% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 6g | 23% |
Total Sugars 9g | |
Protein 5g | 10% |
Vitamin C 41mg | 46% |
Calcium 117mg | 9% |
Iron 4mg | 23% |
Potassium 1251mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.