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.
Ingredients
Scale
- 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
Instructions
- 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.
- Roast for 30-40 minutes until tender; cool slightly.
- While the squash roasts, heat olive oil in a large pot over medium heat. Sauté onions for 5-7 minutes until golden brown.
- Add garlic, cumin, and nutmeg; sauté for another minute until fragrant.
- Scoop the roasted squash flesh into the pot. Add vegetable broth and coconut milk; stir well.
- Blend the mixture using an immersion blender until smooth. Season with salt and pepper to taste.
- 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