Warm Up with Creamy Roasted Kabocha Squash Soup

When the weather turns chilly, there’s nothing quite like a steaming bowl of Roasted Kabocha Squash Soup to warm your soul. Imagine diving into a velvety, golden soup that tastes like a hug in a bowl, with a sweet nuttiness and a comforting aroma wafting up to greet you. It’s like autumn wrapped itself in a cozy blanket and decided to throw a party in your kitchen.

This delightful dish doesn’t just taste divine; it also brings back memories of my childhood, when my grandmother would whip up her signature squash soup every Thanksgiving. The kitchen would fill with laughter and the scent of roasted squash mingling with spices, creating an atmosphere of love and togetherness. There’s something magical about sharing food with loved ones, especially when it’s as heartwarming as this! So grab a spoon, and let’s dig into this creamy bowl of goodness that’s perfect for cozy nights, holiday gatherings, or simply treating yourself.

Growing up, my friends would beg for seconds whenever I made this soup; it’s truly a crowd-pleaser.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Kabocha Squash: This Japanese pumpkin has sweet flesh; choose one that feels heavy for its size.

• Olive Oil: Use extra virgin for the best flavor when roasting the squash.

• Onion: A medium yellow onion works perfectly to add sweetness; chop it finely for even cooking.

• Garlic: Fresh garlic cloves provide aromatic depth; roast them alongside the squash for added flavor.

• Vegetable Broth: Low-sodium broth allows you to control the saltiness; homemade is best if you have it!

• Coconut Milk: Full-fat coconut milk adds creaminess and balances the flavors beautifully; use light if preferred.

• Salt and Pepper: Essential seasonings that enhance all other flavors; adjust according to your taste.

• Spices (Cinnamon & Nutmeg): These spices add warmth and depth; just a pinch makes all the difference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Kabocha Squash Soup

Preheat your oven to 400°F (200°C). Cut the kabocha squash in half and scoop out the seeds using a sturdy spoon. Drizzle olive oil over the cut sides and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.

Roast the squash for about 40 minutes until it’s tender and caramelized. You’ll know it’s done when you can easily pierce the flesh with a fork, releasing an enticing aroma that might make you want to dive right in!

While the squash roasts, heat some olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and fragrant. Stir occasionally so they don’t burn—nobody likes burnt onions!

Once your onions are ready, toss in minced garlic and cook for another minute until its aroma fills your kitchen like an inviting hug. Then add vegetable broth to the pot along with roasted squash cubes once they’re cool enough to handle.

Bring everything to a simmer over medium heat for about 10 minutes so all flavors meld together beautifully. Now comes the fun part: puréeing! Use an immersion blender or carefully transfer batches into a regular blender until smooth as silk.

Return the smooth mixture back to low heat and stir in coconut milk along with spices like cinnamon and nutmeg—this is where magic happens! Adjust seasoning if needed before serving hot with your favorite toppings like toasted pumpkin seeds or fresh herbs.

Serve immediately while it’s still piping hot. You can garnish each bowl with a drizzle of coconut milk or even some crispy bacon bits if you’re feeling adventurous!

Now grab your favorite blanket, curl up on your couch, and enjoy every spoonful of this delightful Roasted Kabocha Squash Soup—it’s basically autumn in liquid form!

Perfecting the Cooking Process

Start by roasting the kabocha squash until tender, then sauté onions and garlic before blending. This sequence ensures maximum flavor development, making each spoonful a delight.

Add Your Touch

Feel free to customize your soup! Add a pinch of nutmeg for warmth or swirl in coconut milk for creaminess. These simple tweaks can elevate your dish from good to unforgettable.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat to preserve its creamy texture.

Sharing this roasted kabocha squash soup recipe always brings back memories of cozy gatherings with family, where laughter mingled with the sweet aroma wafting from the kitchen.

FAQ

Can I use other squashes for this soup?

Yes, but kabocha gives a unique sweetness and texture that’s hard to beat.

How can I make this soup spicier?

Add red pepper flakes or a dash of cayenne pepper while cooking.

Is this soup vegan-friendly?

Absolutely! It’s naturally vegan, making it perfect for plant-based diets.

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Roasted Kabocha Squash Soup

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• Author: Clara Rosewood
• Total Time: 55 minutes
• Yield: Serves approximately 6

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Description

Warm up with this comforting Roasted Kabocha Squash Soup, a delightful blend of sweet and savory flavors that evoke cozy autumn memories. This creamy soup is easy to make, requiring just a few ingredients, and it’s perfect for chilly evenings or holiday gatherings. Enjoy every spoonful of this velvety dish that pairs wonderfully with your favorite toppings.

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Ingredients

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• 1 medium kabocha squash (about 2 lbs)
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• Salt and pepper to taste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

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Instructions

1. Preheat oven to 400°F (200°C). Cut the kabocha squash in half, scoop out seeds, and drizzle cut sides with olive oil. Season with salt and pepper, then place cut-side down on a baking sheet lined with parchment paper.
2. Roast for about 40 minutes until tender. Allow to cool slightly before scooping out the flesh.
3. In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent. Add minced garlic and cook for an additional minute.
4. Add roasted squash and vegetable broth to the pot; bring to a simmer for about 10 minutes.
5. Blend the mixture until smooth using an immersion blender or regular blender.
6. Stir in coconut milk, cinnamon, and nutmeg; adjust seasoning if needed. Serve hot with optional toppings.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: Japanese

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 3g
• Sodium: 450mg
• Fat: 11g
• Saturated Fat: 9g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg