Kabocha Squash Soup
Kabocha squash soup is a warm, comforting dish perfect for chilly days. With its sweet and nutty flavor combined with creamy coconut milk, this easy-to-make recipe will impress your family and friends at any gathering. Enjoy the delightful aroma of roasting squash and spices wafting through your kitchen as you prepare this vibrant centerpiece. Whether served as a soup or puree, this kabocha squash recipe is sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 medium kabocha squash (about 2 pounds)
- 2 tbsp olive oil
- 1 medium sweet onion (chopped)
- 4 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the kabocha squash, scoop out seeds, drizzle with olive oil, and sprinkle with salt. Place cut side down on a baking sheet.
- Roast in the preheated oven for 40-50 minutes until tender.
- In a pot over medium heat, sauté chopped onions in olive oil until translucent (5-7 minutes). Add minced garlic and sauté for an additional minute.
- Pour in vegetable broth and add cinnamon and nutmeg; simmer while the squash roasts.
- Once the squash is roasted, scoop the flesh into the pot. Add coconut milk and blend until smooth using an immersion blender or in batches in a regular blender.
- Taste and adjust seasoning if necessary; serve hot.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 190
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg