Description
This Roasted Kabocha Squash Soup is velvety, hearty, and flavorful. Serve it with a piece of toasted bread for a satisfying fall meal!
Ingredients
Scale
- 1 kabocha squash
- 1 tablespoon + 1 teaspoon coconut oil, melted
- 1¼ teaspoons sea salt, divided
- Few twists of black pepper
- ⅛ teaspoon cinnamon
- 2 garlic cloves, grated
- 1 teaspoon fresh ginger, grated
- 1 teaspoon fresh turmeric root, grated (or ¼ teaspoon turmeric powder)
- ½ yellow onion, diced
- 4 cups vegetable broth
- ¼ cup coconut cream, plus more for swirling
Instructions
- Preheat your oven to 400F degrees and line a baking sheet with parchment paper or a silicone mat.
- Cut the kabocha squash in half and scoop out the seeds. Discard the seeds or set them aside for roasting. Slice the squash into wedges and transfer them to the prepared baking sheet cut side up.
- Rub the squash wedges with 1 tablespoon of coconut oil and sprinkle with ¼ teaspoon salt, black pepper, and cinnamon. Roast the kabocha squash for 30 to 40 minutes, until tender and slightly caramelized. Remove from the oven and set aside. If you’re not roasting the squash seeds, skip ahead to step 6.
- When the squash is done roasting, decrease the oven temperature to 300F degrees. Remove any stuck on flesh from the squash seeds and rinse them clean. Pat the seeds dry between the folds of a kitchen towel.
- Transfer the squash seeds to a small baking sheet and toss with a teaspoon of coconut oil. Roast the seeds until light golden and slightly crisp, 15 to 20 minutes. Remove the seeds from the oven and sprinkle with a pinch of salt.
- When cool enough to handle, use a spoon to scoop the squash flesh away from the skin.
- Melt the remaining teaspoon of coconut oil in a large soup pot over medium-low heat. Add the garlic, ginger, turmeric, and onion. Sauté until the spices are fragrant and the onion is soft, 3 to 4 minutes.
- Pour the vegetable broth into the soup pot and add the squash. Bring the soup to a gentle boil, then cover the pot and reduce the heat to maintain a simmer for 20 minutes. Remove from heat.
- Once the soup has cooled slightly, carefully ladle the soup into a blender and purée until completely smooth, working in batches.
- Pour the puréed soup back into the pot and stir in the coconut cream. Season the soup with the remaining 1 teaspoon of salt.
- Ladle the soup into bowls. Add a swirl of coconut cream to each and top with roasted squash seeds, if desired.
Nutrition
- Serving Size:
- Calories: 225
- Sugar: 10.4 g
- Sodium: 1720.6 mg
- Fat: 6.4 g
- Saturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 32.9 g
- Fiber: 5.1 g
- Protein: 3.5 g
- Cholesterol: 0 mg
