Roasted Kabocha Squash Soup
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr
-
Total Time
1 hr 25 mins
-
Servings
4
-
Calories
220 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Asian
Roasted Kabocha Squash Soup
Report
An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha. You can easily make the dish vegan as well. Make a big batch in advance and serve it with toasted bread for a healthy dinner. {Vegan-Adaptable, Gluten-Free}
Share:
Ingredients
- 1 medium (about 2 lb / 1 kg) kabocha squash (or acorn squash, or butternut squash)
- 1 medium yellow onion , skin on
- 1.5 inches (4 cm) ginger , roughly chopped
- 6 cloves garlic
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt , seperated
- 1/2 teaspoon cumin powder
- 1 cup vegetable broth
- 2 tablespoons butter (or olive oil for a vegan dish)
- Black pepper for garnish (Optional)
- Freshly chopped sage or thyme for garnish (Optional)
Instructions
- Preheat oven to 425 °F (220 °C).
- Cut the squash into quarters (see blog post above to learn how to cut kabocha safely). Cut the onion into quarters, leaving the skin on. Chop the ginger and peel the garlic cloves.
- Line a baking tray with parchment paper. Spread the kabocha squash, onion, ginger and garlic on the tray.
- Drizzle with 1 tablespoon maple syrup, the olive oil, and the maple syrup. Rub it on to the squash evenly with your hands. Sprinkle 1/2 teaspoon of salt over it.
- Turn the squash and onions to be skin-side-up. Make sure the garlic cloves are under the hoods of the squash to help them keep moist.
- Roast for 1 hour at 425 °F (220 °C). Flip the squash and onions at the 30 minute mark, still skin-side-up, and the other cut side down.
- Once the vegetables are done, let them cool for 5 to 10 minutes on the kitchen counter, until you can handle the squash with your hands.
- Using a knife, peel the skin off the squash and discard it. Remove the dried layer from the onions and discard it.
- Add the roasted veggies, the remaining 1 tablespoon maple syrup, and the remaining 1 teaspoon salt, along with the cumin, vegetable broth, and butter, to the blender, Blend on high until smooth, about 5 minutes. Taste the soup. Adjust the texture by adding more broth as desired, and adjust the seasoning by adding more salt if needed. Then blend again to mix well.
- Garnish with olive oil (or heavy cream), chopped sage or thyme, and freshly ground black pepper, if needed. Serve hot with toasted bread. Enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
220kcal
(11%)
Carbohydrates
30.8g
(10%)
Protein
4.7g
(9%)
Fat
9.8g
(15%)
Saturated Fat
4.3g
(22%)
Cholesterol
15mg
(5%)
Sodium
817mg
(34%)
Potassium
155mg
(4%)
Fiber
3.6g
(14%)
Sugar
15.4g
(31%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 220kcal | 11% |
| Carbohydrates | 30.8g | 10% |
| Protein | 4.7g | 9% |
| Fat | 9.8g | 15% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 15mg | 5% |
| Sodium | 817mg | 34% |
| Potassium | 155mg | 3% |
| Fiber | 3.6g | 14% |
| Sugar | 15.4g | 31% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Kabocha Squash with Pomegranate Pepita Relish
Asian, American, kabocha squash
5.0
(18 reviews)
Crock Pot Kabocha Squash Soup With Pork Spare Ribs (Canh Sườn Bí Đỏ)
Asian, Vietnamese
0.0
(0 reviews)
