Hubbard Squash Soup
Hubbard squash soup is a creamy, velvety soup made from the sweet, dense flesh of the Hubbard squash, a winter squash variety. It typically features ingredients like vegetable or chicken broth, onions, garlic, and warming spices such as nutmeg or cinnamon. This comforting dish is a classic autumn and winter staple in North American cuisine.
🍽️ Nutrition at a glance
This soup is generally low in fat and protein but provides a good source of complex carbohydrates and dietary fiber. It is rich in key nutrients like Vitamin A and potassium, with a typical serving containing approximately 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 3 g |
| Carbs | 35 g |
| Fat | 4 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Vitamin A | 450 mcg RAE |
| Potassium | 520 mg |
| Vitamin C | 15 mg |
| Manganese | 0.5 mg |
| Magnesium | 35 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 25 mcg |
| Iron | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Hubbard squash soup is a hallmark of New England fall cooking, often using a squash prized for its long shelf life, which made it a vital winter food source historically. Nutritionally, its deep orange flesh is a powerhouse of beta-carotene, an antioxidant that the body converts to Vitamin A.
