Kabocha Squash Soup
This is the BEST 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
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