Creamy Roasted Kabocha Squash Soup Recipe for Cozy Nights

Imagine a bowl of Roasted Kabocha Squash Soup, warm and inviting, with its vibrant orange hue glowing like a sunset. The aroma wafts through your kitchen, mingling sweet earthy notes with hints of spices that dance in the air, promising comfort and joy. With each spoonful, you experience a creamy texture that wraps around your taste buds like a cozy blanket on a chilly evening.

There’s something magical about serving this soup during family gatherings or cozy nights in. I still remember the first time I made it: my friends gathered around the table, their eyes lighting up with anticipation as they took their first sips. You’ll find that this delightful soup not only warms the body but also fills your heart with happiness, making it perfect for any occasion where you want to impress or simply indulge yourself.

I made this soup for my family last Thanksgiving; their delighted reactions were priceless, proving that even picky eaters can be won over by its charm.

Essential Ingredients

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

• Kabocha Squash: Choose a firm squash with deep green skin; it should feel heavy for its size.

• Onion: Yellow onions work best for sweetness; chop them finely so they melt into the soup.

• Garlic: Fresh garlic cloves enhance flavor; use at least three for that aromatic punch.

• Vegetable Broth: Opt for low-sodium broth to control saltiness; it’s the base of your soup.

• Coconut Milk: For creaminess without dairy; go for full-fat for extra richness.

• Spices (Cumin and Nutmeg): These add warmth and depth; a pinch of each creates magic.

• Olive Oil: Use extra virgin for sautéing to bring out all those lovely flavors.

• Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.

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. Place the halves cut side down on a baking sheet lined with parchment paper.

Roast the squash until it’s tender—about 30 to 40 minutes. You’ll know it’s ready when you can easily pierce it with a fork, and your kitchen smells heavenly.

While that’s roasting away, heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they turn translucent and golden brown—this takes about 5-7 minutes. The smell? It’s like culinary magic!

Now toss in minced garlic and spices—cumin and nutmeg—sautéing until fragrant (about 1 minute). Your kitchen will start smelling like an aromatic paradise.

Once the squash is cool enough to handle, scoop out the flesh into the pot with onions and garlic. Pour in vegetable broth and coconut milk before stirring everything together well.

Blend the mixture using an immersion blender until it’s creamy and smooth; if you don’t have one, carefully transfer it in batches to a countertop blender.

Finally, season with salt and pepper to taste before letting it simmer gently on low heat for another 10 minutes. Serve hot with optional garnishes like pumpkin seeds or fresh herbs if you’re feeling fancy! Enjoy every sip as if it’s liquid gold warming your soul on a winter’s night!

Perfecting the Cooking Process

Start by roasting the kabocha squash until tender, then blend it with sautéed onions and garlic for added flavor.

Add Your Touch

Feel free to customize your soup by adding spices like ginger or a splash of coconut milk for creaminess.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove to maintain its smooth texture.

Creating Roasted Kabocha Squash Soup was a game-changer during last year’s autumn potluck; everyone raved about its delightful flavors and begged for seconds!

FAQ

What is kabocha squash?

Kabocha squash is a Japanese pumpkin known for its sweet flavor and creamy texture.

Can I freeze roasted kabocha squash soup?

Yes, you can freeze this soup in airtight containers for up to three months.

What can I serve with roasted kabocha squash soup?

Serve your soup with crusty bread or a fresh salad for a complete meal.

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📖 Recipe Card

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Roasted Kabocha Squash Soup

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves approximately 6 servings 1x

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Description

Warm and comforting, this Roasted Kabocha Squash Soup is a delightful blend of sweet and savory flavors. With its creamy texture and vibrant orange hue, it’s the perfect dish for chilly evenings or family gatherings. Not only does it warm the soul, but its simplicity makes it an ideal choice for busy weeknights. Enjoy it solo or paired with crusty bread for a heartwarming meal.

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Ingredients

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

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Instructions

1. Preheat oven to 400°F (200°C). Halve the kabocha squash and scoop out seeds. Place cut-side down on a parchment-lined baking sheet.
2. Roast for 30-40 minutes until tender; cool slightly.
3. While the squash roasts, heat olive oil in a large pot over medium heat. Sauté onions for 5-7 minutes until golden brown.
4. Add garlic, cumin, and nutmeg; sauté for another minute until fragrant.
5. Scoop the roasted squash flesh into the pot. Add vegetable broth and coconut milk; stir well.
6. Blend the mixture using an immersion blender until smooth. Season with salt and pepper to taste.
7. Simmer on low heat for an additional 10 minutes before serving.

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

Nutrition

• Serving Size: 1 serving
• Calories: 245
• Sugar: 5g
• Sodium: 420mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg