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Kabocha Squash Soup
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4.67 from 6 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: kabocha squash soup,
Servings: 6 servings
Calories: 136kcal
Author: Taylor Stinson

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