Roasted Kabocha Squash Soup Recipe (aka Japanese Squash Soup)
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Roasted Kabocha Squash Soup Recipe (aka Japanese Squash Soup)
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This heartwarming kabocha squash soup recipe is made by roasting kabocha squash and mixing it with miso paste and fresh ginger for a thick, creamy and hearty soup that you can enjoy all winter long. Gluten free and vegan.
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Ingredients
- 1 medium kabocha squash approx. 3 pounds , halved and seeded
- 3 tablespoons olive oil divided
- 5 scallions both green and white parts
- 1 tablespoon fresh ginger peeled and grated
- 2 cloves of garlic peeled and minced
- ¼ cup gluten-free white miso paste *
- 4 cups low-sodium vegetable broth
- 2 cups water
- sea salt
- 1 tablespoon rice vinegar
Optional Toppings:
- 2 tablespoons toasted sesame seeds
- ¼ cup microgreens optional
Instructions
- Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
- Slice the squash into smaller pieces and drizzle them with 1 tablespoon of the olive oil. Lightly sprinkle the squash with ½ teaspoon of sea salt. Set them cut side down. Roast for 30 minutes (or until it is soft and tender when pierced with a knife), rotating the baking sheet half way through the process for even roasting. When the squash is cool enough to handle, scoop the flesh into a bowl. You should have 3 to 3 ½ cups of squash. Using the back of a fork lightly break them. No need to puree. It is okay if they are in chunks.
- Meanwhile, heat the rest of olive oil in a heavy bottom pan over medium heat. Add in the scallions and cook, stirring occasionally, until softened, 5-6 minutes.
- Stir in the ginger and garlic and cook for 30 seconds.
- Add in the squash, vegetable broth, and water. Cover the pot, bring it to a boil, and let it simmer for 20 minutes.
- Place the miso paste into a bowl. Ladle 1 cup of the soup liquid into the bowl. Whisk until combined and smooth. Pour the mixture into the soup.
- Remove it from the heat. Using a hand blender, puree the soup until smooth. Taste for seasoning and add more if necessary. Alternatively, you can puree the soup in a blender in batches.
- Put it back on the stove and bring the now-pureed kabocha squash soup to a boil one last time.
- When ready to serve, ladle into bowls and sprinkle with sesame seeds. If preferred, garnish with microgreens.
Notes
- A note on adding more salt: For seasoning, since different varieties of miso paste can taste different I recommend tasting the soup before adding additional salt.How to StoreHow to store: If you are a small family like us, feel free to store the leftovers in an airtight container in the fridge for up to 4 days.To freeze, allow the soup to cool completely. Then, place the soup in an airtight container and cover it with a lid. Label, date and freeze for up to 3 months.
Nutrition Information
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Calories
167kcal
(8%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
440mg
(18%)
Potassium
589mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2160IU
(43%)
Vitamin C
21mg
(23%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 589mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2160IU | 43% |
| Vitamin C | 21mg | 23% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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