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Kabocha Squash Soup
This Kabocha Squash Soup is healthy, creamy, and incredibly delicious. Made in one pot and ready in under 30 minutes, it's vegan, comforting, and perfect for any occasion.
Equipment
Ingredients
Kabocha Squash Soup
- 1 Kabocha squash, deseeded (skin left on), and cubed
- 2 tbsp coconut oil or vegetable oil, divided
- 3 large cloves garlic, minced
- 1- inch piece ginger, peeled and minced
- ½ jalapeño, seeded, and minced
- 2 cans (27oz) coconut milk
- 1 cup coconut cream
- 3 tbsp palm sugar (any sugar will work)
- 1 lime, juiced
- 2 green onions, minced
- Cilantro sprigs for garnish
- Kosher salt to taste
Instructions
- Preheat oven to 375 degrees.
- Arrange the cubed squash on a baking sheet, toss with one tablespoon of oil, and sprinkle with salt. (You can save the seeds and make a toasted batch for a crunchy topping.)
- Roast for 15-20 minutes until the squash cubes are tender and golden brown. If you insert a paring knife, you should be able to pull it out of the flesh with little to no resistance.
- Heat a large soup pot over moderate heat and coat with the remaining tablespoon of oil. Allow the oil to glisten, and add the garlic, ginger, and jalapeño. Sauté for 1 minute until the elements have softened.
- Add the roasted squash and mix to combine all the elements.
- Add the coconut milk and coconut cream and turn off the heat. With a hand blender, puree the mixture until smooth. (You can also use a blender or Vitamix). (If you want your soup to be slightly chunky, omit 1-2 cups before you puree.)
- Return the soup to the heat and let it come to a roiling bubble. Add the palm sugar, season to taste with salt, and take the soup off the heat.
- Serve each bowl with a teaspoon of fresh lime juice, scallions, and cilantro as a garnish.
Notes
Kabocha Squash Soup Variations
This Kabocha Squash Soup is easy, vibrant, and delicious. However, if you want to add a little “extra” to it, here are some ingredients I like:
Veggies: For more body, add sauté diced carrot, celery, and onion and sauté with garlic, ginger, and jalapeño.
Citrus: Try adding key lime, lemon, or try something avant-garde like grapefruit.
Heat: Add spice with more jalapeño, cayenne, chili flakes, chili crunch, chili oil, togarashi, or yuzu kosho.
How to Store
This Kabocha Squash Soup is perfect to make and eat immediately or freeze for later consumption.
Refrigerator: Store an airtight container in your refrigerator for up to two weeks.
Freezer: Store in your freezer in an airtight container for up to two months.
Nutrition
Calories: 377kcalCarbohydrates: 35gProtein: 5gFat: 28gSaturated Fat: 24gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 50mgPotassium: 1029mgFiber: 6gSugar: 12gVitamin A: 3144IUVitamin C: 37mgCalcium: 84mgIron: 3mg