Blue Hubbard Squash Soup
This vegan and gluten-free Blue Hubbard squash soup is absolutely amazing. It’s flavorful, smooth, and creamy, and kind of addictive. You won’t regret making it! Garnish with a drizzle of coconut milk if you like.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 400 degrees F (200 degrees C).
Step: 2
Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
Step: 3
Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
Step: 4
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
Step: 5
Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
Step: 6
Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.
NUTRITION FACT
Per Serving: 301 calories; protein 5.1g; carbohydrates 33.7g; fat 19.2g; sodium 639.7mg.
The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.
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