Blue Hubbard Squash Soup

Ingredients

• large blue Hubbard squash
• tablespoon solive oil
• large onion, chopped
• (2 inch) piece ginger, peeled and minced
• clove sgarlic, minced
• teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• pinch red pepper flakes
• cup svegetable broth
• (14 ounce) can full-fat coconut milk
• tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Cut squash in half; remove seeds. Place squash halves, cut sides down, on a baking sheet.
3. Cook in the preheated oven until flesh is easily pierced with a fork but not mushy, about 40 minutes. Set aside.
4. Heat oil in a large pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add ginger, garlic, salt, cinnamon, nutmeg, black pepper, and red pepper flakes; cook, stirring frequently, 2 minutes more.
5. Scoop squash flesh from skin; chop into small pieces and add to onion mixture. Add broth; bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
6. Off heat, stir in coconut milk and lemon juice. Cool soup slightly, 3 to 5 minutes.
7. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until silky smooth. Pour into a pot. Repeat with remaining soup.