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Roasted Hubbard Squash Soup

A perfect warming wintery veggie soup!  Roasting the squash or pumpkin helps deepen the flavour; you can skip this step if you like.


You can roast the seeds with the squash or add a handful of pumpkin seeds rubbed with a bit of oil & salt to the tray with the squash & remove them after 12mins or so once they are golden.  Scallions add brightness and texture to the soup.


MEAL prep tip – roast a whole squash | pumpkin and make this soup + Pumpkin Hummus + Spicy Roasted Squash & Chickpea Salad.

  • Serves4-6
  • Cooks in 45-55 mins
  • Prep time 15 mins
  • Vitamins Minerals
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.


adds to shopping list

  • 2lb | 1 kg squash - Hubbard
  • 2 tsp olive oil
  • 1 onion | leek - fine dice
  • 2 celery sticks - thinly sliced
  • 2 garlic - chop
  • 6 cups broth
  • 2 bay leaves
  • 1 tsp salt + pepper
  • 1 scallion
  • 1 cup pumpkin seeds


Roasted Hubbard Squash Soup


PREHEAT OVEN 400 F | 200 C.  Line a sheet pan with parchment paper.


WASH SQUASh, then cut in half – scoop out seeds and place on sheet pan cut side down

Roast 30 – 45 min until squash is fork-tender. Remove from the oven and scoop the roasted flesh out of the skin shell using a big spoon. You want around 3-4 cups – 2lb | 1kg.




ADD oil, onion | leek, celery, garlic to a medium-sized saucepan and saute 2-3 mins until opaque & fragrant. 


ADD roasted squash, broth | water + bay leaves, salt; lid on and simmer for 15mins.


TURN off the heat and rest 5 mins, then remove bay leaf.


BLEND in batches in a blender or use an immersion blender directly in the pot.  Blend until smooth.


TASTE and adjust seasoning, adding in freshly ground pepper.


SERVE soup hot garnished with roasted pumpkin seeds and finely sliced scallions.



Serving Ideas

Garnished with feta + parsley + pumpkin seeds + scallions or chives.

Herb Roasted Almonds & Pumpkin Seeds is a fabulous garnish for this soup.

Healthy Carrot & Olive Oil Cornbread would be great with this soup.

Cabbage, Bok Choy & Radish Salad would be great with this soup.

GF Body Balance Quinoa Bread.

GF Quinoa Millet Bread.



Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

MEAL prep tip – roast a whole squash | pumpkin and make this soup + Pumpkin Hummus + Spicy Roasted Squash & Chickpea Salad


SWAP HUBBARD SQUASH use any winter squash, pumpkin, carrots + sweet potato or yams.


ADD BACON pieces to the base along with onion + garlic.


ADD SPICE – chilli flakes, Aleppo pepper, lots of black pepper.


ADD GINGER 1 tbsp freshly grated to the base with the onion, celery, + garlic.


BROTH USE chicken bone broth or a vegetable broth.


HERB GARNISH IDEAS – parsley, chives, scallions, celery leaves, arugula or a few fried sage leaves.

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