Velvety smooth and naturally sweet, this Hubbard Squash Soup is ideal for crisp fall days. Fresh and wholesome, it achieves a silky texture without any cream and highlights the squash’s nutty, hazelnut-like taste. Simple to prepare and full of seasonal warmth, this soup is autumn comfort in a bowl.
Better Than The Rest – Here’s Why
✅ Clean, straightforward ingredients for a healthy fall soup with gentle warming spice.
✅ No cream required — naturally silky and light, satisfying without heaviness.
What Readers Are Saying About This Recipe…
“I doubled the nutmeg and it turned out delicious! Thick and creamy and so flavorful. Making soup without cream or milk is a bonus!”
Hubbard Squash Soup: What To Know & Recipe Highlights
- Hubbard Squash: There are three common varieties: Blue, Golden, and Green. Blue Hubbard is preferred for its flavor, but any will work.
- Where To Buy: Specialty grocers, farmers markets, and some natural-food stores often carry Hubbard squash. If your local grocery doesn’t stock it, ask them to order it.
- Substitutes: If Hubbard isn’t available, use butternut squash or kabocha (Japanese squash).
- Ingredient Swap: Rice flour adds subtle sweetness and keeps the soup light. If you don’t have rice flour, grind white rice in a spice or coffee grinder.
- Toppings: Try chopped pistachios, roasted pumpkin seeds, fresh cranberries, scallions, or a dollop of sour cream for contrast.
- Storage & Reheating: Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently on the stovetop or in the microwave, thinning with a little water if needed.
🛒 Ingredients You’ll Need
- Hubbard squash – about 3 cups cooked squash (blue Hubbard preferred; butternut or kabocha work as substitutes).
- Extra-virgin olive oil – for brushing the squash before roasting.
- Water – used for blending and adjusting consistency.
- Rice flour – adds subtle sweetness and helps control thickness.
- Unsalted butter – use unsalted so you can control seasoning; substitute vegan butter to make the soup vegan.
- Ground nutmeg – gives the soup its signature fall flavor; try increasing for extra warmth.
- Salt and pepper – to taste; white pepper yields a smoother flavor but black pepper is fine.
Scroll down to the recipe card below for exact measurements, times, and step-by-step directions.
🔪 Here’s Exactly How To Make It
Step 1: Preheat the oven to 400°F. Carefully cut the squash horizontally with a sharp knife and scoop out the seeds.
Step 2: Brush the flesh with extra-virgin olive oil and season lightly with salt and pepper.
Chef’s Tip: Save or roast the seeds for snacks or other recipes.
Step 3: Place the squash flesh-side up on a lined baking sheet. Roast 45–60 minutes, until the flesh is soft and aromatic.
Step 4: Scoop the roasted flesh into a blender or food processor. Add 1 cup water and puree until smooth and silky; the puree should be on the thinner side.
Chef’s Tip: A thinner puree makes it easier to adjust thickness later while cooking.
Step 5: Transfer the puree to a large pot over medium-high heat. Add the rice flour, 2 more cups of water, salt, pepper, butter, and ground nutmeg. Stir to combine.
Step 6: Bring the soup to a rolling boil, then reduce to medium and simmer 10–15 minutes, stirring occasionally. Adjust salt and pepper to taste.
Finish with a sprinkle of brown sugar, roasted pumpkin seeds, chopped pistachios, scallions, sour cream, or fresh cranberries for texture and contrast.
🙋🏼 Top Questions I Get Asked About This Recipe
There are three main types: Blue, Golden, and Green. Blue Hubbard is a winter squash with sweet, nutty flesh resembling sweet potato and hazelnut; it has a very hard, inedible shell and deep orange flesh. Golden is sweeter and often used for canning or decoration. Green is common, with deep green skin and excellent roasting qualities.
Swap the butter for vegan butter to make the recipe vegan. Everything else is plant-based.
Add a splash of water and a bit of butter (or vegan butter) while reheating to restore the silky texture.
🍞 Here’s What I Love Pairing This Soup With
-
Quick Peppery Cheese Bread
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Herb Sourdough Ciabatta Rolls
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Balsamic Brussels Sprout Salad
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Autumn Chopped Pear Salad
🍲 More Delicious Soups To Try
-
Homemade Vegetable Soup
-
Creamy Tomato Basil Soup
-
Kale and Leek Soup
-
Asian Chicken Noodle Soup
If you try this Hubbard Squash Soup, share how it turned out in the comments and please leave a rating — feedback helps others find great recipes!
Hubbard Squash Soup
Ingredients
- 1 Hubbard squash (about 3 cups cooked)
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons rice flour
- 3 cups water (total: 1 cup for blending + 2 cups for pot)
- 1/2 teaspoon salt (adjust to taste)
- 1/8 teaspoon ground pepper
- 1 Tablespoon unsalted butter (or vegan butter)
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 400°F.
- Cut the squash horizontally, scoop out and discard seeds and pulp.
- Brush the flesh with 1 tablespoon olive oil and season lightly with salt and pepper.
- Place flesh-side up on a lined baking sheet and roast 45–60 minutes, until soft.
- Scoop the roasted flesh into a blender or food processor. Add 1 cup water and puree until smooth; the puree should be slightly thin.
- Transfer puree to a large pot over medium-high heat. Add rice flour, the remaining 2 cups water, 1/2 teaspoon salt, 1/8 teaspoon pepper, butter, and nutmeg. Stir to combine and bring to a rolling boil.
- Reduce heat to medium and simmer 10–15 minutes, stirring occasionally. Adjust seasoning as needed.
- Serve topped with optional sour cream, scallions, seeds, nuts, or fresh cranberries.
Notes
- Blue Hubbard delivers the best flavor, but butternut or kabocha are excellent substitutes.
- If you don’t have rice flour, grind white rice in a spice or coffee grinder to make a fine flour.
- Try increasing the nutmeg for a more pronounced warm spice.
Nutrition
Calories: 47 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 4 g | Fiber: 1 g