- 1 Hubbard squash
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons rice flour
- 3 cups water
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 Tablespoon butter, unsalted
- ¼ teaspoon ground nutmeg
1. Preheat the oven to 200°C.
2. Start by cutting the squash horizontally. Once it’s cut, scoop out the seeds and pulp and discard.
3. Brush 1 tablespoon of extra-virgin olive oil onto the flesh of both sides of the squash until lightly covered. Sprinkle on salt and pepper lightly to season.
4. On a cookie sheet lined with aluminum foil or parchment paper, place the squash flesh side up. Bake for 45 minutes to 1 hour until the flesh is soft.
5. When done, take a large spoon or ice cream scoop and scoop out the squash. Place in a blender or food processor.
NOTE: I had about 3 cups of squash after I was finished scooping.
6. Slowly add a cup of water to the blender/food processor and puree. The consistency should be liquidy after the puree.
7. Move the mixture to a large pot. Set the stovetop temperature to medium-high. Add in the rice flour, 2 more cups of water, salt, pepper, butter, and ground nutmeg.
Cook the soup until it comes to a rolling boil. Turn down the burner to medium heat once it reaches a rolling boil.
8. Let the soup simmer for about 10 to 15 minutes, stirring occasionally. Add more salt and pepper as needed for flavor.
9. Top with sour cream, scallions, pumpkin seeds, or fresh cranberries. Serve and enjoy!