Kabocha Squash Soup
This is the BEST velvety Kabocha Squash Soup. The squash is roasted in the oven with loads of garlic, making the flavor so rich and delicious.
Servings: 6 servings
Calories: 136kcal
Ingredients
- 1 tbsp olive oil
- 1 kabocha squash
- 2 carrots
- 1 yellow onion, chopped
- 8 garlic cloves
- 1/2 tsp each salt & pepper
- 3 cups vegetable broth
- 1/4 cup heavy cream
- 1 tbsp fresh sage or 1 tsp dried
- 1 tbsp fresh thyme or 1 tsp dried
- 2 tsp apple cider vinegar or lemon juice
To serve
- Baguette
- Pumpkin seeds
- Scallions
Instructions
- Preheat oven to 425 F. Toss squash, carrots, onion and garlic with salt & pepper and olive oil on a parchment-lined baking sheet. Bake for 30 minutes, tossing twice.
- Remove vegetables from oven and let cool for 10 minutes. Blend vegetables with broth, then blend in cream, sage, thyme and apple cider vinegar.
- Serve soup in large bowls garnished with pumpkin seeds and scallions. Serve with baguette if desired and enjoy!
Video
Notes
Microwave the squash first so it's easier to cut.
Roast the seeds to snack on later.
Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.
Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 495mg | Potassium: 647mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5899IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 1mg