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Hubbard Squash Soup
Hubbard Squash Soup

Before you jump to Hubbard Squash Soup recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.

We all know that having healthy meals can help us feel better within our bodies. We tend to feel way less gross when we increase our consumption of healthy foods and reduce our consumption of processed foods. A little bit of pizza will not have you feeling as healthy as eating a fresh green salad. Deciding on healthier food choices can be tough when it is snack time. Shopping for snacks can be a challenge because you have a great number of options. Here are a handful of healthy snacks that can be used when you need an instant pick me up.

Whole grain snacks are an excellent choice for a fast balanced snack. A bit of whole wheat toast, for example is a great snack in the morning hours. Eating on the run can easily be healthier with wholesome chips and crackers. Deciding on whole grain food items is always far better than eating the highly processed grains we commonly obtain in our grocery stores.

A large variety of easy health snacks is easily available. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to hubbard squash soup recipe. To cook hubbard squash soup you only need 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Hubbard Squash Soup:
  1. Prepare 700 g hubbard squash
  2. Use 150 g sweet potato
  3. Use 3 cloves garlic
  4. Use 1 red onion
  5. Use 1 red pepper
  6. Use 12 leaves sage
  7. Take 2 tbsp olive oil
  8. Take 1 tsp paprika
  9. Provide 2 vegetable stock cubes
  10. Get 900 ml water
  11. Prepare salt and pepper
Instructions to make Hubbard Squash Soup:
  1. Preheat the oven to 200°C (fan)
  2. Roughly chop all the vegetables, drizzle with olive oil and season well
  3. Place the vegetables in the preheated oven for 35 minutes until they start to colour
  4. Dissolve each stock cubes in 450ml of boiling water stirring vagariously to ensure they are well incorporated
  5. Then, transfer the vegetables to a large saucepan and slowly add stock blitzing using a hand blender until smooth (if it reaches your desired thickness you don't have to add all the stock but I found mine needed the full 900ml)
  6. Taste and add more salt and pepper accordingly
  7. Finally, bring the soup to the boil on a high heat and then reduce it down to a simmer for 10 minutes before serving

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