Creamy Roasted Kabocha Squash Soup

Bowl of vegan roasted kabocha squash soup.

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Creamy Roasted Kabocha Squash Soup

Simmered with coconut milk, this roasted kabocha squash soup is creamy and fragrant with ginger, garlic, cumin and turmeric.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

For squash

1 large kabocha squash (about 4 pounds)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For soup

1 tablespoon olive oil
1 onion, roughly chopped
2 garlic cloves, minced
1 tablespoon minced ginger
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon black pepper plus more for serving
3 cups low-sodium vegetable broth
13.5 ounce can coconut milk
1 lime
Chopped parsley or cilantro for serving

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Slice the the squash in half and scoop out the seeds. After that, cut the squash into wedges about 1 to 2 inches wide.
Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange them in a single layer on the baking sheet.
Roast the squash until it is tender, about 30-35 minutes.
When the squash is cool enough to handle, use a spoon to scoop out the flesh, discarding the skin.
Heat the olive oil in a large saucepan or dutch oven over medium high heat. Add the onions and sauté for 5 minutes until they start to soften.
Stir in the garlic, ginger, cumin, turmeric, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Continue cooking for 1 minute until everything is fragrant.
Add the roasted squash flesh, vegetable broth, and coconut milk (reserving 1/4 cup). Simmer for 12-15 minutes until the soup thickens and reduces slightly.
Use an immersion blender to puree until smooth or transfer it to a blender in batches. Squeeze in the lime juice.
Divide the soup into bowls. Drizzle with the reserved coconut milk and sprinkle with chopped herbs and black pepper.

Notes

If you can’t find kabocha squash, you can substitute with red kuri squash, buttercup squash or butternut squash.

If the soup seems too thick after you puree it, pour in additional broth or water to suit your taste.

For leftovers, let the soup to cool to room temperature and pour in any reserved coconut milk. You can store init an airtight container in the refrigerator up to 3 days, or you can freeze it up to 1 month. Divide it into smaller portions to freeze, so thawing is easier. Then reheat the soup in the microwave or in a saucepan on the stove over low to medium heat.

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