Kabocha Squash Soup
Enjoy roasted kabocha squash soup this fall – it’s nutrient-dense and a perfectly cozy, comforting soup for fall and winter!
Servings: 4 - 6
Calories: 171kcal
Ingredients
- 2 pounds kabocha squash
- 1 yellow onion peeled and quartered
- 2 tablespoons olive oil
- 1 tablespoon garlic powder (for roasting)
- 1 teaspoon salt plus more to taste
- 1 tablespoon garlic powder (for soup)
- 1 teaspoon cumin powder plus more to taste
- 2 cups water
- 1 vegetable bouillon cube
- 1 teaspoon ginger powder
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- Fresh thyme and crushed red pepper for garnish (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Cut the kabocha squash into quarters and scoop out the seeds.
- Line a baking sheet with parchment paper. Place the squash quarters and onion pieces on the sheet.
- Drizzle with olive oil, sprinkle with 1 tablespoon garlic powder and 1 teaspoon salt, and toss to coat evenly.
- Arrange the squash cut side up, tucking the onion pieces underneath.
- Roast for 30 minutes. Check doneness by piercing the squash with a fork—if soft, it’s ready. If not, roast in 5-minute increments until tender.
- Remove from the oven and let cool slightly. Peel off and discard the squash skin.
- Place the roasted squash and onion into a large pot.
- Add 1 tablespoon garlic powder, 1 teaspoon cumin powder, water, vegetable bouillon cube, ginger powder, black pepper, and thyme.
- Cover the pot, bring to a boil, then reduce heat and simmer for 5–10 minutes.
- Remove from heat and blend with an immersion blender until smooth, or blend in batches in a countertop blender.
- Taste and adjust seasoning with more salt or cumin if desired.
- Serve hot, garnished with fresh thyme and crushed red pepper if desired.
Notes
- For more caramelization: Broil the roasted squash for 1-3 minutes.
- For easier chopping: Microwave the squash for 2-4 minutes (poke a few holes first), to slightly soften it. Then, use a long, sharp knife.
- Save the seeds: Roast and toss them with seasonings as a tasty snack.
- To adjust the soup thickness: Adjust how much broth/water you use.
Nutrition
Calories: 171kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 771mg | Potassium: 900mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3113IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 2mg
