Blog PostRoasted Hubbard Squash & Coconut Soup

September 21, 2019


Roasted Hubbard Squash & Coconut Soup

This creamy and dreamily spicy soup is perfect for welcoming fall.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6


  • 1 large Hubbard squash (or 2 small ones)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp grated ginger
  • 1 tbsp tomato paste
  • 1 can coconut milk (about 400 mL)
  • 4 cups chicken or vegetable stock
  • 2 tbsp olive oil or butter
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • salt and freshly ground pepper, to taste


  • Preheat oven to 300 F.
  • When the oven is up to heat, put the squash on its side on a baking sheet lined with foil or parchment paper, and bake it for 3 hours. When it's done, the skin should be caramelized and easy to pierce with a fork.
  • Let the squash cool for at least 15 minutes, then cut it in half lengthwise, scoop out and discard the seeds, and spoon out the flesh into a bowl.
  • Sprinkle the garlic and onions with salt and pepper and sautée them in olive oil over medium heat until they're fragrant (about 3-4 minutes).
  • Turn down the heat and add tomato paste, spices, red pepper flakes, and 1 tsp of salt and cook for 4 minutes.
  • Stir in coconut milk, stock, and ginger. Cover the pot and simmer on low for 20 minutes.
  • Add the squash and and blend everything together with an immersion blender until smooth. Cover and simmer on low for another 10 minutes.
  • Enjoy!