Roasted Kabocha Squash Soup
Introduction
Roasted Kabocha Squash Soup
is a rich and creamy dish that’s both comforting and nutritious. This recipe, featured on Cozy Cravings, combines the earthy sweetness of kabocha squash with warm spices and silky textures to create a wholesome soup perfect for the cooler seasons. Easy to prepare and packed with flavor, it’s a delightful choice whether you’re serving it as a starter or a main course.
Detailed Ingredients with Measures
– Kabocha squash, peeled, deseeded, and cubed: 1 whole
– Olive oil: 2 tablespoons
– Yellow onion, diced: 1 medium
– Garlic, minced: 2 cloves
– Ground cinnamon: 1 teaspoon
– Nutmeg: 1/4 teaspoon
– Ground ginger: 1 teaspoon
– Vegetable broth: 4 cups
– Coconut milk: 1/2 cup
– Salt: to taste
– Pepper: to taste
Prep Time
Preparing this soup, from peeling the kabocha squash to chopping the vegetables, takes approximately 15 minutes. The steps are simple, but prepping the squash may require a bit of effort since its skin tends to be tough.
Cook Time, Total Time, Yield
Cooking the dish takes around 35 minutes, with a total time of 50 minutes from start to finish. This recipe yields about 4 servings, making it ideal for a family meal or a cozy dinner for two with leftovers to enjoy later.
Detailed Directions and Instructions
Step 1: Prepare the kabocha squash
1. Preheat your oven to 400°F.
2. Carefully cut the kabocha squash in half and scoop out the seeds using a spoon.
3. Rub the inside of the squash with olive oil and season with salt and pepper.
4. Place the squash halves face down on a baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 35-40 minutes, until the flesh is tender and completely cooked through.
6. Once roasted, remove the squash from the oven and allow it to cool for a few minutes before scooping out the flesh. Set aside.
Step 2: Sauté the aromatics
1. Heat a large pot over medium heat and add olive oil or butter.
2. Once the oil is hot, add diced onions and cook for 3-4 minutes until softened and translucent.
3. Add chopped garlic and sauté for another 1 minute, stirring frequently to prevent burning.
Step 3: Add the squash and liquids
1. Add the roasted kabocha squash to the pot with the onions and garlic.
2. Pour in vegetable broth and coconut milk. Stir well to combine the ingredients.
3. Add the seasonings such as salt, pepper, and any additional spices based on preference.
Step 4: Simmer the soup
1. Bring the soup to a simmer over medium heat.
2. Reduce the heat to low and let it gently simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
Step 5: Blend the soup
1. After the soup has simmered, use an immersion blender to puree the soup until completely smooth.
2. Alternatively, transfer the soup in batches to a blender. Be careful to blend it in small portions to avoid splatter. Return the blended soup to the pot.
Step 6: Adjust seasonings
1. Taste the soup and adjust seasoning as desired, adding more salt or pepper if necessary.
2. If the soup is too thick, thin it out by adding a small amount of vegetable broth or water, stirring thoroughly.
Step 7: Serve the soup
1. Ladle the warm soup into bowls.
2. Garnish with your favorite toppings such as a drizzle of coconut milk, fresh herbs, croutons, or toasted seeds.
3. Serve immediately and enjoy.
Notes
Note 1: Kabocha squash preparation
Cutting kabocha squash can be challenging. Use a very sharp knife for this task, and be cautious while cutting to prevent injury.
Note 2: Blender caution
If using a blender instead of an immersion blender, ensure the soup cools slightly before blending to avoid pressure buildup in the blender. Work in small batches to stay safe.
Note 3: Adjusting consistency
To thicken the soup, allow it to simmer uncovered for a few more minutes. To thin it out, add extra broth or water while stirring until the desired consistency is reached.
Note 4: Storage tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.
Note 5: Freezing
This soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator when ready to use.
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Cook techniques
Roasting the kabocha squash
Roast the kabocha squash at 425°F for about 25-30 minutes until golden and soft. Make sure to slice the squash in half, remove the seeds, and optionally peel the skin before roasting.
Sautéing aromatics
Sauté the onions and garlic in olive oil until fragrant and translucent. This builds the base flavor for the soup.
Blending the soup
Use an immersion blender or carefully transfer the soup to a high-power blender to achieve a smooth consistency. Add broth as needed for your desired texture.
Adding coconut milk
Stir coconut milk into the pureed soup toward the end of cooking to enhance the creaminess and balance the flavors.
Serving suggestions
Garnish the soup with roasted squash seeds, a drizzle of coconut milk, fresh herbs, or crusty bread for a perfect presentation.
FAQ
Can I leave the skin on the kabocha squash?
Yes, you can leave the skin on kabocha squash as it’s edible, though the texture may vary in the soup. It’s a personal preference whether to peel it or not.
Can I substitute kabocha squash with another type of squash?
Yes, you can use butternut squash or acorn squash as alternatives. The flavor will slightly change, but they still work well in the recipe.
How can I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
What can I use if I don’t have coconut milk?
If you don’t have coconut milk, you can use heavy cream, Greek yogurt, or a non-dairy alternative like almond milk for a different twist.
How do I make this soup spicier?
To make the soup spicier, add ingredients like red pepper flakes, cayenne pepper, or even a pinch of smoked paprika.
Can I make the soup ahead of time?
Yes, you can prepare the soup ahead of time and reheat it when needed. Store it in the refrigerator or freezer to retain its freshness.
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Conclusion
This roasted kabocha squash soup is a comforting and delicious dish that perfectly captures the essence of fall. The creamy texture and flavorful blend of roasted squash, aromatics, and spices create a balance that is both satisfying and nourishing. Whether as a starter or a light meal, it’s an easy-to-make option that is sure to impress anyone at your table.
More recipes suggestions and combination
Roasted butternut squash soup
If you enjoy the flavors of this dish, try making a roasted butternut squash soup for a similar creamy and rich fall-inspired option.
Grilled cheese pairing
A classic grilled cheese on the side pairs perfectly with the silky texture and savory taste of the soup.
Homemade croutons
Add homemade croutons for a delightful crunch and texture contrast to your soup.
Spinach and arugula salad
Serve with a light spinach and arugula salad drizzled with a tangy vinaigrette for a refreshing combination.
Spiced nuts topping
Sprinkle spiced nuts on top of the soup to elevate its flavor profile and add a crunchy element.
Chili oil drizzle
For an extra kick, drizzle some chili oil over the soup right before serving.
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