Roasted Kabocha Squash Soup
Roasted Kabocha Squash Soup is a comforting, velvety dish that embodies the warmth of autumn in every bite. This creamy soup features naturally sweet and nutty flavors, making it the perfect companion for chilly evenings or a delightful starter for gatherings. With its simple preparation and wholesome ingredients, this nourishing meal satisfies your cravings while wrapping you in cozy comfort.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Ingredients
Scale
- 1 medium kabocha squash (about 2 pounds), halved and seeded
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the kabocha squash in half, scoop out the seeds, and slice into wedges. Place cut-side up on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the squash for 30-40 minutes until tender.
- In a large pot, heat one tablespoon of olive oil over medium heat. Sauté the chopped onion and minced garlic for about five minutes until translucent.
- When the squash is roasted, add it to the pot along with vegetable broth and coconut milk. Blend until smooth using an immersion blender or regular blender.
- Serve warm, garnished with fresh herbs or pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - Enhance flavors by adding spices like nutmeg or ginger. - For added texture, include roasted chickpeas or cream. - Store leftovers in an airtight container in the fridge for up to five days.