I love soup, especially when it's a velvety squash soup. It's perfect as a first course for a holiday meal, a healthy dinner, and leftovers for lunch the next day. Kabocha is the star of this bowl of goodness. After a bit of roasting, the squash is added to aromatics and spices; with a dash of warm spices and some broth, this soup is as easy to prepare as delicious it is to eat. And did I mention that it is also perfect for Meatless Monday?
Ingredient for Roasted Kabocha Soup:
2 - Kabocha Squash, 6 pounds, halved and seeded
olive oil
3 tablespoons butter
1 large onion, chopped
4 cloves garlic, chopped
1 quart chicken broth or vegetable broth
1 naval orange, zested and juiced
2 tablespoons honey
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
kosher salt
black pepper
Garnish with pomegranate seeds.
You will need a hand blender or regular blender for this recipe.
Time-Saving Tip: Prepare the soup up to a day in advance and gently reheat on the stove.
Let's see what we need.
We're ready to cook!
Halve the squash and scoop out the seeds. Transfer the veggie to a parchment-lined sheet pan. Brush the cut side all over with olive oil and season with salt and pepper.
Place the squash cut side down on the pan and bake in a preheated 425-degree oven until tender. Once cooked, scoop out the flesh. This will take about 40 minutes, depending on the size of the squash. To test for doneness, turn the squash over, and if a knife or fork is easily inserted in the flesh, it's ready.
Add the butter and onions to a large pot. Saute on low until the onions are soft but not brown. This will take about 8 minutes. Stir in the garlic.
Add the cinnamon, nutmeg, ginger, orange juice, zest, squash, honey, and broth. Stir and simmer for 15 minutes until the mixture breaks down. Cool and blend the mixture with a blender or hand blender. Return to the pot and adjust seasoning as needed.
It's ready! Roasted Kabocha Soup is festive, delicious, and healthy! It's perfect to serve throughout the holiday season and anytime of year! I garnished mine with some pomegranate seeds for some added color and crunch.
Enjoy!
Roasted Kabocha Soup:
2 - Kabocha Squash, 6 pounds, halved and seeded
olive oil
3 tablespoons butter
1 large onion, chopped
4 cloves garlic, chopped
1 quart chicken broth or vegetable broth
1 naval orange, zested and juiced
2 tablespoons honey
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
kosher salt
black pepper
Garnish with pomegranate seeds.
You will need a hand blender or regular blender for this recipe.
Halve the squash and scoop out the seeds. Transfer the veggie to a parchment-lined sheet pan. Brush the cut side all over with olive oil and season with salt and pepper.
Place the squash cut side down on the pan and bake in a preheated 425-degree oven until tender. Once cooked, scoop out the flesh. This will take about 40 minutes, depending on the size of the squash. To test for doneness, turn the squash over, and if a knife or fork is easily inserted in the flesh, it's ready.
Add the butter and onions to a large pot. Saute on low until the onions are soft but not brown. This will take about 8 minutes. Stir in the garlic.
Add the cinnamon, nutmeg, ginger, orange juice, zest, squash, honey, and broth. Stir and simmer for 15 minutes until the mixture breaks down. Cool and blend the mixture with a blender or hand blender. Return to the pot and adjust seasoning as needed.
Time-Saving Tip: Prepare the soup up to a day in advance and gently reheat on the stove.
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