Easy Vegan Recipes – Hubbard Squash Soup

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Last week I traded my neighbor Francisco one of my Hubbard squashes for some of his homemade {vegan} chocolate chip pumpkin cookies.

Yesterday when I was over at his house bartering with him yet again, he offered me a bowl of Hubbard squash soup.  It was so delicious that I just HAD TO HAVE his recipe so I could whip up a few batches and stick them in the freezer for a hot winter meal when I don’t feel like cooking.

Here is Francisco {and Jen’s} Hubbard Squash Soup Recipe

Ingredients

1 Hubbard squash, peeled and cut into 2-inch cubes
2 yellow onions, chopped
4 apples, cored, peeled, and chopped {I used Macintosh}
4 cups vegetable broth
2 tablespoons butter {or olive oil}
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon ground sage
Salt and Pepper to taste

Directions

Cut the Hubbard squash into quarters, peel and cut into small cubes and set aside.

Over medium heat saute the chopped onion in butter and add salt and pepper to taste. Add the chopped apples and saute the onions and apples together for a few minutes. Lower the heat and let the mixture sit to caramelize and stir from time to time {about 20 minutes}.

Mix in the squash and vegetable broth and boil for a few minutes. Lower the heat and simmer for 40 minutes.

Turn off heat and let soup cool down. Once cool, use a hand held blenderor food processor* and puree.

Top with crushed cashews and serve with a little sour cream.

Quick-Fix Vegan* provides 150 new vegan recipes ranging from starters, snacks, salads, sauces, and sandwiches to stove top suppers, pastas, soups, and desserts that can all be prepared in 30 minutes or less.  Amazon currently has this book in stock and ready to ship.

*Direct link to Amazon product.

 

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Comments

  1. Jenn Bane says:

    Okay… I’ll finally ask. What does hubbard squash even taste like? Is it sweet like a butternut? Or more like a pumpkin?

  2. I recently got a big hubbard squash at a roadside stand (I know I know, I have a buncha tiny buttercups from my own garden, but the crazy took over and I needed it). Hubby’s been calling it my squash baby since it’s twenty pounds. I’m gonna make a million hubbard squash pies for Thanksgiving, but I’d like to have some in nonpie form. Approximately how many pounds of hubbard squash should I use for this recipe?

  3. I made this today. I think I use too much of squash – it was way too thick. I will eat it as side dish instead. It tasted great though

  4. Thank you so much for sharing your recipe! I recently bought a hubbard squash on a trip to a local farm not knowing what it was (I just liked the way it looked:)) and I wanted to make something out of it. So I searched the internet and pinterest and decided to try your recipe. I love it! And so does (most) of my family, we have picky eaters haha. But even my little sister liked it! Definitely buying more hubbard squash in the future to make this soup again. Your neighbor is a genius for adding the apples :)

    Alex

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