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Writer's pictureWinona Chen

ROASTED KABOCHA SQUASH SOUP



This soup is very creamy while being totally non dairy! Yes! No butter, no cream, no cheese, no dairy at all! The secret weapon?? Blender!

Now, as the name professes; this is a roasted kabocha squash soup. However, if you wanted to save on time/steps, you could absolutely opt to just boil the squash after cutting it into small cubes when you add it to the soup, you would just need to boil it for 10-12min..

This soup is great served warm, OR chilled! If you're craving something creamy and cool, this makes for a really nice cold soup too, and the "dash of red" garnish is very refreshing for either variation.


Ingredients:

1 Medium Kabocha Squash (1.5-2 lbs)

3 Medium Stalks Celery, diced

1 Medium Carrot, diced

1/2 Medium Onion, diced

4 Cloves Garlic, minced

~1" piece of Ginger, finely minced

4 Cups of Broth (Chicken, Bone Broth or Vegetable Broth)

2 Medium Crowns of Broccoli, main stem removed and roughly chopped

1 Red Bell Pepper, seeded and finely diced

4 Baby tomatoes, or 1 Small tomato, diced

Small Sprig of Cilantro, minced (~1/2 cup worth)

1/2 Lime, juiced

1 1/2 Tsp Thyme

1 1/2 Tsp Ground Coriander

1 1/2 Tsp Sage

Salt

Pepper

Olive Oil


Directions:

  1. Preheat your oven to 450 F and line a baking sheet with foil.

  2. Cut the Kabocha Squash into half and scoop out the seeds, the cut each half into quarters (8 pieces total now). Bake in the oven for 45min-1hr so that the pieces are entirely soft.

  3. While the Kabocha is baking, in a medium sauce pan, add about 2/3 cup water and broccoli, steam until tender, about 10-12min on medium heat.

  4. While the Kabocha is baking you may also prepare the other ingredients (dicing, chopping, mincing).

  5. Once the Kabocha is done baking, remove it and let it sit out to cool.

  6. Meanwhile in a large pot, add a dash of Olive Oil over medium high heat, then add celery, carrot, and onion. Cook 7-8 min stirring occassionally until the onion is translucent. Then add the garlic and ginger, and cook stiring for 2-3min until fragrant.

  7. Once the Kabocha is cool enough to handle, scoop out the flesh from the skin and add it to the large pot. Once all the Kabocha has been added to the pot, add the seasonings (thyme, corriander and sage), stir and cook for 2 more minutes.

  8. Add in the stock and cover partially to bring to a boil, boil for 2-3min, stirring occassionally. Add salt and pepper to taste here.

  9. Now, before we work our magic with the blender, I like to let the soup cool for a few minutes (8-10min). During this time, you can mix the bell pepper, tomatoes, cilantro, dash of olive oil, lime juice and salt and pepper to taste. This is what I refer to as a "dash of red" for garnish.

  10. Once the soup has cooled, add it to your blender and blend on low or medium low until completely smooth.

  11. Return it to the pot if you wish to heat it up, or you can serve the portions out of the blender too.

  12. To serve: place a few florets of steamed broccoli in a bowl, then add the soup, and top with the "dash of red" to garnish, and an extra sprinkle of pepper if you like!


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