Roasted Kabocha Squash Soup Recipe
This is my favorite kabocha squash soup recipe that I make every few weeks. Learn how to make this amazing soup!
Equipment
Ingredients
- ½ kabocha squash
- 1 yellow onion
- 2 garlic cloves
- 1 tbsp curry paste
- 1 lt vegetable stock
- 1 cup coconut cream
- 2½ tbsp olive oil
- 2 tsp kosher salt
- ¼ tsp freshly ground black pepper
For serving
- fresh cilantro chopped
- lime wedges
- pumpkin seeds toasted
Instructions
- Set the oven to 400°F.
- Place the squash pieces on a roasting pan. Rub 1 tablespoon olive oil over all sides, and sprinkle with salt. Roast the squash about 45 minutes.
- Heat the remaining 1 1/2 tablespoons of olive oil on medium-high heat. Add the onions and garlic. Cook until softened.
- Add the garlic and curry paste and cook for 2 minutes more.
- Place the roasted kabocha squash into the pot. Add the stock, coconut cream, salt, and pepper. Bring the soup to a simmer. Partially cover and cook for 8 to 10 minutes.
- Puree the soup using an immersion blender.
- Serve with lime wedges and chopped cilantro and pumpkin seeds.