About this Recipe
Roasted kabocha squash soup is a delicious and comforting dish perfect for cooler weather. Made with roasted kabocha squash, fragrant spices, and creamy coconut milk, it is both hearty and healthy.
It’s easy to make and can be customized with your favorite toppings, making it a versatile and satisfying meal option for any time of day. Whether you’re looking for a cozy dinner or a warming lunch, roasted kabocha squash soup is sure to hit the spot.
What is kabocha squash?
Kabocha squash is a delightful winter vegetable known for its unique round shape and vibrant green skin. When sliced open, its dense and sweet flesh reveals a distinct nutty flavor that makes it a popular ingredient in a variety of dishes. In Japan, it is often used in soups and stews; in the United States, it is commonly roasted or baked.
Whether you enjoy it as a side dish or a main course, the Kabocha squash is a delicious and nutritious addition to any meal.
Ingredients
- Kabocha squash. I prepared this soup with kabocha squash, which is roasted in the oven after being seeded and halved like other pumpkins such as butternut or pie pumpkin.
- Coconut oil and milk. I prefer using canned full-fat coconut milk instead of the light version. When it comes to coconut oil, you can choose between refined or unrefined options, but keep in mind that the taste will vary. Refined oil has a less pronounced coconut flavor compared to unrefined oil.
- Onion, garlic, and ginger. Aromatics are the foundation of the soup’s flavor profile and are what make it exceptionally delicious. One of the best things about preparing creamy vegetable soups is that you don’t have to worry about chopping everything down into small pieces. Ultimately, everything is blended, making the process incredibly simple and straightforward.
- Thai Curry paste and spices. It has ground turmeric, cumin, and Thai red curry paste. The curry paste is optional, but its depth of flavors is out of this world. If you don’t have it, it’s OK; it will be delicious anyway, but it’s worth trying.
How do you make creamy roasted kabocha squash soup?
To prepare the kabocha squash, wash it thoroughly and cut it in half. Then, scoop out all the seeds and season with olive oil and a good pinch of salt. Place the halves facing down on a baking sheet lined with parchment paper. Roast the squash in the oven until the skin turns dark green and loses shape.
After roasting the squash until it is fully cooked, remove it from the oven and set it aside. Once the squash has been roasted to perfection and is fully cooked, carefully remove it from the oven and place it on a plate or in a serving dish. Allow it to cool for a few minutes before serving or using it in your recipe.
Heat oil in a pot over medium heat. Once the oil is hot, add finely chopped onions, minced garlic, grated ginger, and a pinch of salt. Stir and sauté the mixture until the onions turn translucent, and everything turns golden brown.
Add the roasted kabocha squash flesh and a perfect blend of spices. Stir everything together until the squash is coated with the spices and the flavors are well combined. Add broth or water and the coconut milk, and let it simmer for 5 minutes. Blend with an immersion blender or with your blender. Taste and serve.
💥 A good kabocha squash substitute would be butternut squash. You can make this Squash Soup with canned pumpkin or homemade pumpkin puree. Substitute with butternut squash or acorn squash.
Toppings for finishing the soup
Freshly squeezed lemon juice and chopped herbs such as cilantro, mint, and Thai basil can enhance the soup’s flavor.
To add a perfect crunchy layer on top, sprinkle chunky peanuts. To give it a spicy kick that’s typical of this kitchen, add sliced serrano pepper or jalapeño. You can also finish it off with the crunchy chili oil.
💡How to store the soup
You can also roast two squashes and freeze one part. This soup can be stored ideally in the refrigerator for 4-5 days or frozen for up to three months.
Roasted Kabocha Soup
Equipment
Ingredients
- 1 Kabocha squash halved and seeded
- 3 tablespoons coconut oil
- 1 medium onion roughly chopped
- 3 cloves garlic roughly chopped
- 1 tablespoon ginger roughly chopped
- 1 teaspoon turmeric ground
- 1 teaspoon ground cumin
- 1 can 13.5 oz coconut milk
- 3 cups water or vegetable broth
- 1 tablespoon Red Thai curry paste * optional
- 2 teaspoon kosher salt
For serving
- 1/2 cup fresh cilantro chopped
- 1/4 cup minced fresh mint
- 1/4 cup scallions finely chopped
- 1/4 cup roasted peanuts chopped
- 1 lime
Instructions
- Preheat the oven to 400ºF
- Cut the squash in half, remove the seeds, season with salt and olive oil, flip upside-down, and roast until soft, about 40 minutes. When done, set aside and start the soup.
- In a stockpot with coconut oil, sauté the onion, garlic, and ginger over medium heat until golden brown. When they start to brown, spoon out the squash flesh and add to the pot with the spices, and the red curry paste. Add the coconut milk and vegetable broth. Once it begins to simmer add salt, let the flavors incorporate for 5 minutes, and blend.
- Blend with an immersion blender or blender. If you use a blender, blend in batches if needed. Be careful, it will be very hot.
- Taste and adjust seasoning if necessary.
For serving
- Ladle into soup bowls and top with fresh chopped herbs and freshly squeezed lime juice.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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