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Roasted Kabocha Squash Soup
Ingredients
- 1/2 large kabocha squash
seeded, about 3 to 4 pounds for the 1/2 squash
- 2 1/2 tablespoons extra virgin olive oil
divided
- Salt
- 2 cups chopped or sliced onions
- 2 ribs celery
sliced
- 3 cloves garlic
chopped, about 1 tablespoon
- 2-inch piece fresh ginger root
peeled and grated
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken stock
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Lime juice
for serving
- Chopped fresh cilantro
for serving
Directions
- 1
Preheat the oven: Set the oven to 400°F.
- 2
Roast the squash: Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. So take care! Make sure the squash is stable on your cutting board before you start to cut it.) Scoop out the seeds (you can toast them like pumpkin seeds !) and stringy insides. Place the squash pieces on a foil or Silpat-lined roasting pan. Rub 1 tablespoon olive oil over all sides, and sprinkle with salt. Put the squash pieces skin side up on the pan. Roast for 45 to 60 minutes until completely cooked through. The pieces should be soft and caramelized at the edges. Remove from oven and let sit.
- 3
Sauté the onions, celery, garlic, ginger, and spices: While the squash is cooling, heat the remaining 1 1/2 tablespoons of olive oil on medium-high heat in a large (4- to 6-quart) thick-bottomed pan. Add the onions and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes. Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.
- 4
Add the squash, stock, salt, and pepper, then simmer: Once the squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt, and pepper. Increase the heat to high to bring the soup to a simmer. Then, lower the heat to low. Partially cover and cook 8 to 10 minutes.
- 5
Purée the soup: Remove from the heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup. Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve. Did you love the recipe? Give us some stars and leave a comment below!
Roasted Kabocha Squash Soup
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Ratings & Reviews
Based on 35 ratings
Rating Breakdown
About this Recipe
As the crisp autumn air settles in, there's nothing quite like a warm bowl of Roasted Kabocha Squash Soup to bring comfort and flavor to your table. This recipe delivers a thick, creamy texture and a burst of vibrant, warming spices that make it an instant fall favorite. You'll love how effortlessly it transforms simple ingredients into a truly special dish.
This Roasted Kabocha Squash Soup truly shines by starting with roasted kabocha squash, a crucial step that deepens its natural sweetness and creates a rich, caramelized base for the soup. The thoughtful blend of fresh ginger, warming ground cumin, and aromatic ground coriander elevates the humble squash, crafting a complex yet harmoniously balanced flavor profile that sets this recipe apart from simpler versions.
Prepare for a soup that is wonderfully thick and luxuriously creamy, even without any added dairy, thanks to the inherent starchiness of the kabocha squash. Each spoonful delivers a balanced symphony of earthy sweetness from the squash, a bright, zesty kick from the fresh ginger, and subtle warmth from the cumin and coriander. It’s a comforting yet sophisticated dish, perfect for a cozy evening at home or a gathering with friends. The active cooking steps are straightforward, making the overall process quite manageable.
Customization & Variations
You can easily tailor this soup to your preferences. For a completely vegetarian version, simply swap the chicken stock for a high-quality vegetable stock. If you prefer a milder ginger flavor, feel free to reduce the amount, or for an extra punch of heat, a tiny pinch of cayenne pepper could be added with the other spices. If fresh cilantro isn't your favorite, a sprinkle of fresh parsley or even chives can offer a lovely herbaceous note as a garnish.
Serve this hearty soup as a comforting main course on a chilly evening, or as an elegant starter for any fall dinner party. A final squeeze of fresh lime juice brightens all the flavors, and a generous sprinkle of chopped fresh cilantro adds a beautiful pop of color and fresh herbaceousness.