This Creamy Coconut Curry Hubbard squash soup is an easy and delicious. It is a great vegan option for the holidays and is also great for packed lunches. Protein packed and healthy! Note: If you can’t find Hubbard squash you can also use pumpkin puree.
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Tools needed to make coconut curry Hubbard squash soup:
Coconut Curry Hubbard Squash Soup Ingredients:
- 1 large onion, diced
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 4 cups vegetable stock – find a recipe to make your own here.
- 1 15.5 ounce can of kidney beans, drained and rinsed
- 1 15.5 ounce can of Great Northern beans, drained and rinsed
- 2 14 ounce cans of diced fire roasted tomatoes
- 3 Cups of Hubbard squash puree – find the recipe here.
- 1 Cup unsweetened coconut milk
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 2 Tablespoons curry powder
- 2 teaspoons chili powder
- Salt and fresh ground pepper to taste
- Fresh cilantro for garnish (optional)
How to make Coconut Curry Hubbard Squash Soup
In a large stockpot or Dutch oven sauté the diced onion in the olive oil until softened. Add the garlic and continue to sauté for 1 minute.
Add the vegetable stock, beans, tomatoes, squash, and coconut milk. Stir until well combined and bring to a simmer. Simmer for 10 minutes until warmed throughout. Add the seasonings and stir. Taste and add salt and fresh ground pepper if desired. Spoon into bowls, garnish with fresh cilantro and serve.
Can you use a different squash to make Hubbard Squash Soup?
Yes, if you can’t find Hubbard squash you can use butternut squash puree, or pumpkin puree. Find instructions for making pumpkin puree here. You can also use canned pumpkin puree, just make sure it is not sweetened or seasoned.
Printable Coconut Curry Hubbard Squash Recipe
Servings
8 minutes
Preparing Time
10 minutes
Cooking Time
20 minutes
Calories
kcal
INGREDIENTS
1 large onion, diced
2 tablespoons olive oil
5 garlic cloves, minced
4 cups vegetable stock
1 15.5 ounce can of kidney beans, drained and rinsed
1 15.5 ounce can of Great Northern beans, drained and rinsed
2 14 ounce cans of diced fire roasted tomatoes
3 Cups of Hubbard squash puree
1 Cup unsweetened coconut milk
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon turmeric
2 Tablespoons curry powder
2 teaspoons chili powder
Salt and fresh ground pepper to taste
Fresh cilantro for garnish (optional)
DIRECTION
- In a large stockpot or Dutch oven sauté the diced onion in the olive oil until softened. Add the garlic and continue to sauté for 1 minute. Add the vegetable stock, beans, tomatoes, squash, and coconut milk. Stir until well combined and bring to a simmer. Simmer for 10 minutes until warmed throughout. Add the seasonings and stir. Taste and add salt and fresh ground pepper if desired. Spoon into bowls, garnish with fresh cilantro and serve.
NOTES
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