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Hubbard Squash Soup


Hubbard Squash Soup recipe













Trans-fat Free, Low Carb


1 tablespoon olive oil, extra-virgin
1 onions
finely diced
2 garlic cloves
finely diced
1 quart vegetable stock
or water
4 cups hubbard squash
pureed, about 1 medium squash
1 teaspoon salt
½ teaspoon black pepper
teaspoon cinnamon
teaspoon mace
1 cup heavy whipping cream
To serve
½ cup scallions, spring or green onions
chopped, garnish


Heat the olive oil and sauté the onion and garlic until golden. Add the broth and simmer 15 minutes.

Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes.

Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through.

Puree to desired consistency if needed. Serve garnished with croutons if desired.


* not incl. in nutrient facts

Add review




What do I do with the green onions?

over 3 years ago

Thank you for this easy recipe. I have a huge Hubbard Squash, which I cooked down. ( Pressure cooker ) I didn't know what to do with all of it, except to freeze it. I am alone and I don't know if I would ever eat that much squash. Soup I can share.

over 1 year ago


Green onions are to be sprinkled on top as a garnish in the end. Hope this helps. Happy cooking :)

over 1 year ago


Glad to hear that you enjoyed the soup :)

over 1 year ago

Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 25389% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 616mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 20% Vitamin C 10%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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