Roasted Kabocha Squash Soup
Kabocha squash is also known as Japanese pumpkin and has a sweet, nutty flavor.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Kabocha Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the Kabocha squash in half, remove the seeds, and brush the flesh with olive oil. Place the halves on a baking sheet, cut-side down, and roast for 40-45 minutes, or until the flesh is tender.
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While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
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Scoop out the roasted squash flesh and add it to the pot. Stir in the vegetable broth, coconut milk, salt, black pepper, cinnamon, and nutmeg.
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Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and heat it over low heat until warmed through.
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Serve hot and garnish with a drizzle of coconut milk and a sprinkle of cinnamon, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
