Photography by Baila Gluck
Kabocha squash is also called a “Japanese pumpkin” – it is an Asian variety that is squat and looks like a green pumpkin. With it’s sweet, creamy flesh, it is a great choice for soups, purees and stews.
Roasted Kabocha Squash Soup
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 8-10 servings
Ingredients
- 2 (3-lb.) Kabocha squash
- 2 tbsp. olive oil
- 1 large onion, diced (about 2 cups)
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 quart vegetable stock
- 2 cups water
- 2 tsp. minced fresh ginger
- 1 tsp. curry powder
- 1 tsp. Kosher salt or more to taste
- Freshly ground pepper, taste
- Pinch cayenne pepper
- 2-3 tbsp. chopped fresh cilantro, plus more for garnish
- 1 (14-oz.) can coconut milk
- 1-2 tbsp. honey
- Juice of 1 lime
Instructions
- Preheat oven to 400 degrees.
- Line 2 baking sheets with foil and grease.
- Cut squash in half and scoop out seeds and fibrous strings. Place squash halves cut side down on baking sheets.
- Roast for 1 hour, or until tender when pierced with a fork. Remove from oven and cool. Scoop out flesh from squash halves, transferring to a bowl; set aside.
- Heat oil in a large pot over medium-high heat.
- Add onion, carrots, and celery, stirring to coat vegetables. Sauté for 5-7 minutes, until onions are translucent.
- Add reserved squash, stock, water, ginger, and spices. Bring to a boil. Reduce heat to low. Cover and simmer for 30-40 minutes. Remove from heat.
- Stir in cilantro.
- Using an immersion blender or food processor, puree soup (this might have to be done in batches if using food processor).
- Add coconut milk, honey and lime. Stir to blend.
- Season to taste, adjusting seasonings as needed.
- Serve hot, garnished with minced cilantro.
- Servings : 8-10
- Recipe Type :
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