1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor and smooth, creamy texture.

Preheat convection oven to 375 degrees F. Cut squash and remove seeds (these can be toasted while the squash bakes: coat in olive oil and salt and bake until crispy at the edges). Place on a large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to reheat. Enjoy!