Kabocha Squash Soup
A velvety and flavorful Kabocha Squash Soup, perfect for chilly days. Made with roasted squash and a touch of spices for a comforting meal.
Equipment
- Baking Sheet
- Blender or Immersion Blender
- Large pot
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 medium kabocha squash halved, seeds removed
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- to taste salt and black pepper
- 1/4 cup coconut milk optional, for creaminess
Instructions
- Preheat your oven to 400°F (200°C). Place the halved kabocha squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt. Roast for 25-30 minutes, or until the squash is tender.
- Once the squash is cool enough to handle, scoop out the flesh and set it aside.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the chopped onion and garlic until softened, about 5 minutes.
- Add the roasted squash, vegetable broth, cumin, and nutmeg to the pot. Stir well and bring to a simmer. Cook for 10 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches. Return to the pot if needed.
- If desired, stir in coconut milk for added creaminess. Adjust seasoning with salt and black pepper to taste.
- Serve the soup warm, garnished with a drizzle of olive oil or coconut milk, and enjoy!
Notes
This Kabocha Squash Soup is versatile and can be garnished with toasted seeds, fresh herbs, or a swirl of cream. It stores well in the refrigerator for up to 3 days or can be frozen for later use.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 8000IUVitamin C: 20mgCalcium: 50mgIron: 1mg
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