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.
Ingredients
Scale
- 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
Instructions
- 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.
- Roast for about 40 minutes until tender. Allow to cool slightly before scooping out the flesh.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent. Add minced garlic and cook for an additional minute.
- Add roasted squash and vegetable broth to the pot; bring to a simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- 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