Description
Indulge in the comforting warmth of Roasted Kabocha Squash Soup, a velvety blend of sweet and nutty squash enhanced with aromatic spices. Perfect for chilly evenings or as a show-stopping starter at gatherings, this easy-to-make soup is both vegan-friendly and gluten-free. Delight your family and friends with a bowl of this creamy goodness that brings the essence of fall to your table.
Ingredients
Scale
- 1 medium kabocha squash (about 2 lbs), halved and seeded
- 1 large sweet onion, diced
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Fresh herbs (optional for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Place the halved kabocha squash cut-side down on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes until tender.
- In a large pot over medium heat, sauté the diced onion in olive oil until translucent, about 5 minutes. Add minced garlic in the last minute.
- Once the squash is roasted, scoop out the flesh into the pot with onions and garlic. Pour in vegetable broth and coconut milk, then add cinnamon, nutmeg, salt, and pepper.
- Simmer for 10 minutes to combine flavors. Blend until smooth using an immersion blender or regular blender.
- Taste and adjust seasoning if necessary before serving hot with fresh herbs as garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 610mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg