Roasted Kabocha Soup
Roasted kabocha squash soup is a delicious and comforting dish that is perfect for cooler weather. Made with roasted kabocha squash, fragrant spices, and creamy coconut milk, this soup is both hearty and healthy.
4 people
Calories: 486kcal
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
If you're having trouble cutting the squash in half, microwave it for one minute to soften it.
Nutrition
Serving: 250grs | Calories: 486kcal | Carbohydrates: 34g | Protein: 8g | Fat: 40g | Saturated Fat: 31g | Sodium: 1355mg | Potassium: 1218mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4405IU | Vitamin C: 36mg | Calcium: 115mg | Iron: 4mg