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Roasted Kabocha Squash Soup

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Roasted Kabocha Squash Soup is the ultimate comfort food for autumn, delivering a rich, velvety texture and warm, earthy flavors. This vibrant soup is not only visually appealing but also easy to prepare, making it perfect for cozy evenings or as a standout starter at gatherings. With its delightful mix of sweetness from the squash and aromatic spices, each spoonful offers a warm embrace that will leave you craving more.

Ingredients

Scale
  • 1 medium Kabocha Squash (about 2 lbs)
  • 1 large sweet onion, chopped
  • 4 cloves fresh garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup coconut milk
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Halve the kabocha squash lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
  2. In a pot over medium heat, sauté the chopped onion and garlic in olive oil until translucent (about 5 minutes).
  3. When the squash is roasted, scoop the flesh into the pot with onions and garlic. Add vegetable broth and coconut milk; bring to a gentle simmer.
  4. Stir in cumin and nutmeg; simmer for an additional 10 minutes.
  5. Blend until smooth using an immersion blender or transfer to a regular blender carefully. Adjust seasoning with salt and pepper before serving hot.

Nutrition

Keywords: For added depth of flavor, consider incorporating fresh ginger or curry powder. Substitute vegetable broth with chicken broth if preferred. Leftovers can be stored in an airtight container for up to five days.

Find it online: https://cookingwithruth.com/cozy-roasted-kabocha-squash-soup-recipe-for-fall-warmth/