Roasted Kabocha Squash Soup: Creamy, Hearty Comfort (Print Version)
Enjoy a rich, Roasted Kabocha Squash Soup. This recipe blends sweet kabocha with warming spices for a truly satisfying, easy-to-make meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Modern Home Cook
Dietary: Vegetarian, Dairy-Free, Gluten-Free
# Ingredients:
→ Main Produce
01 -
Kabocha Squash
02 -
Yellow Onion
03 -
Garlic
→ Liquid & Creaminess
04 -
Vegetable Broth
05 -
Full-Fat Coconut Milk
→ Aromatics & Spices
06 -
Fresh Ginger
07 -
Curry Powder
08 -
Olive Oil
09 -
Salt & Black Pepper
# Instructions:
01 -
First things first, let's get that kabocha ready! Carefully halve your kabocha squash, scoop out those stringy bits and seeds – a sturdy spoon works wonders here. Then, chop it into roughly 1-inch pieces. No need to peel, seriously! Toss the squash pieces onto a baking sheet with a generous drizzle of olive oil, chopped yellow onion, and those lovely garlic cloves. Season with a good pinch of salt and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until the squash is tender and beautifully caramelized. Oh, the smell of roasting squash, it's just heavenly!
02 -
While the squash is doing its thing, grab a large pot or Dutch oven. Heat a little more olive oil over medium heat. Add your freshly grated ginger and curry powder. Sauté for just about a minute, stirring constantly, until fragrant. This step is crucial for really waking up those spices and letting their aromas bloom. I once let it go a little too long and got a slightly burnt smell – oops! Keep an eye on it, you want fragrant, not toasted-to-a-crisp.
03 -
Once your roasted kabocha, onion, and garlic are out of the oven, carefully transfer them to the pot with the ginger and spices. Pour in the vegetable broth. Bring everything to a gentle simmer, cover, and let it cook for about 10-15 minutes. This allows all those incredible flavors to meld together and ensures the squash is super tender, ready for blending. It smells so good at this stage, you'll be tempted to just eat it with a spoon!
04 -
Now for the magic! Carefully transfer the hot soup mixture to a blender. This is where I always make a mess, honestly. Work in batches if your blender isn't huge, and remember to vent the lid to allow steam to escape – hot liquids expand! Blend until it's incredibly smooth and creamy. Alternatively, an immersion blender right in the pot works like a charm and saves on dishes. Just be careful not to splash yourself!
05 -
Pour the blended Roasted Kabocha Squash Soup back into your pot. Stir in the full-fat coconut milk. Give it a good whisk to incorporate it completely, making the soup even more luxurious. Let it gently heat through for another 5 minutes, but don't bring it to a rolling boil once the coconut milk is added; we just want it warmed up and happy. Taste and adjust seasonings – this is where you make it truly yours!
06 -
Ladle your gorgeous, creamy Roasted Kabocha Squash Soup into bowls. For a little extra flair, I love to add a swirl of extra coconut milk, some toasted pumpkin seeds, or even a sprinkle of fresh cilantro. It just makes it feel a bit more special, you know? Enjoy this warm, soul-satisfying bowl, maybe with a crusty piece of bread for dipping. Pure bliss, honestly!
# Notes:
01 -
Don't skip roasting the squash; that caramelization is key for deep flavor.
02 -
Store leftovers in an airtight container for up to 4-5 days, it freezes well too!
03 -
Butternut squash or sugar pumpkin can be substituted for kabocha, I've tried it and it works.
04 -
Serve with a crusty bread or a simple green salad for a complete, comforting meal.
# Equipment Needed:
01 -
Baking sheet
02 -
Large pot or Dutch oven
03 -
Blender (or immersion blender)
# Nutrition (Per Serving):
Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 4g