About this Recipe

This colorful and appealing soup will give any creamy squash soup a run for its money. This squash soup recipe is easy to prepare, delicious for days, and a great recipe to freeze! If you like a bit more of a kick you can try out out this Squash and Ginger Soup Recipe made in an Instant Pot. Squash are one of those funny vegetables that sort seem intimidating, but someone always has some extra squash just hanging around in their harvest not quite sure what to do with. Soup is always a great option! There are so many kinds of squash and they all have a slightly different flavor and texture. I have not met a squash yet though that is not delicious in soup or roasted and served with a spoonful of butter and salt and pepper.

Grandmother’s TIPS for Cooking with Squash:

1. Be extra careful when you are cutting your squash in half. Keep those fingers at a safe distance, as some squash are quite thick and it can take some force to cut through. Be patient and mindful.

2. Save the seeds and roast them with some oil and salt for yummy and nutritious little snacks or toppings for salads.

3. Make extra and freeze this soup for those full days where you would rather a quick meal.

4. The characteristics of blue Hubbard squash are that they are huge, bumpy, and lumpy. Underneath the gray-blue skin is sweet-tasting orange flesh. This soup was especially tasty with the variety of squash.

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Ingredients

(Print)

Makes: 6 servings

First part of recipe:

1 large blue Hubbard squash (ours was about 10 inches in size)and a sprinkling of salt

1 Tablespoon olive oil to drizzle

1 teaspoon salt

Second part of recipe:

1 1/4 teaspoons freshly grated ginger

3/4 cup onion (a medium to small sized onion), chopped

1 garlic clove ( we used Russian Red)

2 Tablespoons olive oil

3/4 teaspoon salt

Pinch cayenne pepper

1/4 teaspoon cinnamon

1 can - coconut milk

2 cups chicken broth (or vegetable)

Directions

Directions

1. Preheat the oven to 425 degrees F.

2. Line a cooking sheet with parchment paper.

3. Cut the squash in half. It has a very hard skin so be patient cutting and work you way around the squash with your knife. Use a pastry brush or drizzle a tablespoon of olive oil on each side of the squash. Sprinkle about 1/2 teaspoon salt on each side. Place the squash halves cut side down onto the baking sheet and put into the preheated oven to bake for 50-60 minutes or until soft when you pierce the squash and the knife goes easily into the squash. Remove from the oven and leave to cool down. Once the squash has cooled down use a spoon to scoop out the seeds and center flesh. Discard this. Spoon the squash into a bowl and throw away the outside shell. Put aside and make the broth portion of the soup.

3, Peel a chunk of fresh ginger, a piece large enough to make 1 1/4 teaspoons grated ginger. We used a piece of ginger about 1 1/2 inches in size to get enough. Peel and chop the onion into small pieces. Peel, smash and chop the garlic clove into small pieces.

4. Using a large soup pot heat the olive oil over medium heat and add the onions. Sauté for 5 minutes stirring occasionally so you do not burn them. Add the garlic and ginger and cook for 2 more minutes, stirring and turning down the heat.

5. Add the cinnamon and a pinch of cayenne pepper and stir in and quickly add the chicken broth. The onion mixture and pot will likely be quite browned and that will add to the flavor, just be careful not to burn things.

6. Add the salt and the coconut milk and stir together with a wooden spoon.Increase the heat and bring to a boil, stirring occasionally. Turn the heat down, put a lid on the pot and let simmer over low heat for 5 minutes.

7.Pour about a third of the broth into a deep mixing bowl. Add a portion of the squash and using a hand immersion blender, puree to a smooth consistency.Add more broth and more squash and repeat and continue the process until you have all the ingredients pureed.

The recipe made about 8 cups. You can serve immediately or refrigerate once room temperature and use when ready. There is a bit of a greenish color to the soup because of the color of the squash.

ENJOY!

Return to this Roasted Squash Coconut Soup recipe or check out more recipes at Grandmother's Kitchen

This healthy soup recipe might just be the easiest that you try. This is the perfect healthy soup for those colder fall and winter days and can be enjoyed for lunch or dinner. This is a family-friendly meal idea the whole family will love, and it is sure to be an easy soup idea you'll make more than once. This healthy soup is just one of the ways you can enjoy squash.

Squash can be roasted, sautéed, and pureed, and eaten can be added to everything from easy soup recipes, shepherds pie, vegetable stew, and even to smoothies to name a few.

This healthy soup calls for Blue Hubbard and is a great way to try this variety if you haven't tried it before. Hubbard squash is one of the largest winter squash varieties. This variety is great for pie filling, purees, mashes and healthy soups.

The following are a few more of the squash varieties you might try for your healthy soups and family friendly meal ideas. One of the most popular varieties of squash is acorn squash. Acorn squash like its namesake is small, dark green, or orange, and has a ribbed rind and a moist orange or yellow interior. Try halving an acorn squash for roasting and use it for family-friendly meal ideas as a natural bowl filled with rice and seasonings.

Butternut is another popular squash variety that is especially great for healthy soups and family friendly meal ideas. Butternut squash is a bell-shaped variety that has a thin, butterscotch-colored skin and a sweet, nutty flesh. Butternut squash is dense and creamy and works well with a variety of flavors. Delicata Squash is also called sweet potato squash because of its creamy flavor and texture. This squash variety has pale yellow skin and dark green pinstripes. Delicata squash tastes similar to sweet potatoes and butternut squash, and you don't have to peel the skin if you don't want. This squash variety is great for roasting and in a stuffing.