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Roasted Kabocha Squash Soup
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Try this cozy Fall Kabocha Squash Soup, rich and velvety, bursting with warm spices like ginger, cumin, and coriander.
Ingredients:
  • 1/2 large kabocha squash, seeded (about 3 to 4 pounds for the 1/2 squash)
  • 2 1/2 tablespoons extra virgin olive oil, divided
  • Salt
  • 2 cups chopped or sliced onions
  • 2 ribs celery, sliced
  • 3 cloves garlic, chopped (about 1 tablespoon)
  • 2-inch piece fresh ginger root, peeled and grated
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups chicken stock
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • Lime juice, for serving
  • Chopped fresh cilantro, for serving
Instructions:
  • Preheat the oven to 400°F.
  • Prepare the squash: Carefully cut the kabocha squash in half into large pieces, removing the seeds and stringy insides. Place the squash pieces on a lined roasting pan, coat with 1 tablespoon of olive oil, sprinkle with salt, and roast skin side up at 400°F for 45-60 minutes until tender and caramelized. Let it rest before serving.
  • In a large thick-bottomed pan over medium-high heat, sauté the onions, celery, garlic, ginger, cumin, and coriander in 1 1/2 tablespoons of olive oil. Cook until the onions and celery are softened for about 8 to 10 minutes, then add the garlic and ginger, cooking for an additional 2 minutes.
  • Combine the roasted kabocha squash flesh with the onions and celery mixture in the pot. Pour in the stock, sprinkle with salt and pepper, and bring to a high simmer. Reduce heat to low, partially cover, and simmer for 8 to 10 minutes. Once cooled, discard the squash skin.
  • Create a smooth purée: Take the soup off the heat and blend using an immersion blender, or blend in batches in a standing blender, filling only 1/3 of the bowl each time. Season with additional salt to your liking. Finish with a squeeze of lime juice and a sprinkle of chopped cilantro before serving. Enjoy and don't forget to leave a review!

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