Creamy Roasted Kabocha Squash Soup: Autumn Comfort (Print Version)

Warm up with our Creamy Roasted Kabocha Squash Soup. A hearty, flavorful bowl perfect for chilly evenings, blending sweet squash with aromatic spices.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Gluten-Free, Dairy-Free

# Ingredients:

→ Garden Harvest

01 - 1 medium kabocha squash (about 3 lbs), halved, seeded, and cut into 1-inch wedges
02 - 1 large yellow onion, roughly chopped
03 - 4 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated

→ Flavor Foundation

05 - 4 cups vegetable broth
06 - 1 (13.5 oz) can full-fat coconut milk

→ Spice Cabinet Stars

07 - 2 tbsp olive oil, plus more for garnish
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp turmeric
11 - 1/4 tsp red pepper flakes (or to taste)
12 - 1 tsp salt, plus more to taste
13 - 1/2 tsp black pepper, plus more to taste

→ Finishing Touches

14 - Fresh sage leaves, for garnish (optional)
15 - 1/4 cup pumpkin seeds (pepitas), toasted, for garnish

# Instructions:

01 - First things first, let’s tackle that kabocha! It can be a little tough, so be careful. I usually halve it, scoop out the seeds (save them if you want to roast them later!), then cut it into manageable wedges. No need to peel, hon, the skin softens beautifully during roasting and blends right in. Toss those wedges with a good drizzle of olive oil, a generous sprinkle of salt, and some fresh black pepper. Spread them out on a baking sheet – don't crowd them, or they'll steam instead of roast! Pop 'em in a hot oven, around 400°F (200°C), for about 30-35 minutes until they're fork-tender and slightly caramelized. That's where the real flavor for this Roasted Kabocha Squash Soup begins!
02 - While the squash is doing its thing, grab a big pot or Dutch oven. Add a glug of olive oil and heat it over medium. Throw in your chopped yellow onion and let it soften, stirring occasionally, until it's translucent and smelling sweet – about 5-7 minutes. Then, add your minced garlic and grated fresh ginger. Oh, the smell! It's absolutely intoxicating, filling the kitchen with warmth. Sauté for just another minute, until fragrant, being super careful not to burn the garlic – nobody wants bitter garlic in their Roasted Kabocha Squash Soup. This step is key for building that flavor foundation.
03 - Now for the spices! Stir in the ground cumin, ground coriander, turmeric, and those tiny red pepper flakes (or more, if you're feeling brave!). Let them toast with the aromatics for about 30 seconds, stirring constantly. You'll smell them bloom, and that’s when you know you’re on the right track. This brief toasting really wakes up their flavors, making them much more vibrant in your final soup. Don't skip this part; it makes all the difference in the richness of the Roasted Kabocha Squash Soup.
04 - Once your kabocha squash is beautifully roasted, carefully add it to the pot with the sautéed aromatics and spices. Pour in the vegetable broth, making sure the squash is mostly submerged. Bring it all to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This gives all those lovely flavors time to meld together and ensures everything is super tender for blending. I usually give it a stir every now and then, just to feel like I’m really *cooking*.
05 - Okay, here’s the fun part! Carefully transfer the soup mixture to a blender. If you have an immersion blender, even better – just blend it right in the pot! Add the full-fat coconut milk now. Blend until it’s completely smooth and wonderfully creamy. Be careful when blending hot liquids, only fill the blender halfway, and hold down the lid with a kitchen towel to prevent any messy explosions (I learned that one the hard way, trust me!). Taste and adjust your seasonings – more salt? More pepper? Maybe another pinch of cumin for this Roasted Kabocha Squash Soup?
06 - Pour your perfectly smooth, warm Roasted Kabocha Squash Soup back into the pot if you used a regular blender, or just keep it warm if you used an immersion blender. Ladle it into bowls. For a little extra flair, I love to quickly fry a few fresh sage leaves in a tiny bit of olive oil until crispy, then sprinkle them over the top. A handful of toasted pumpkin seeds (pepitas) and a tiny swirl of good olive oil finish it off beautifully. It makes it look all fancy, but it's still just your cozy soup!

# Notes:

01 - Don't overcrowd the squash on the baking sheet; it needs space to roast, not steam.
02 - Always use full-fat coconut milk for that truly rich, creamy texture.
03 - Taste and season this Roasted Kabocha Squash Soup as you go, especially after blending!
04 - For an extra flavor pop, a tiny splash of apple cider vinegar at the very end can brighten everything up.

# Equipment Needed:

01 - Large baking sheet
02 - large pot or Dutch oven
03 - blender (or immersion blender)
04 - sharp knife

# Nutrition (Per Serving):

Calories: 280
Total Fat: 19g
Total Carbohydrate: 26g
Protein: 5g

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