Roasted Kabocha Squash Soup
This Roasted Kabocha Squash Soup is perfect for chilly weather – tender squash roasted with plenty of spices, garlic, and onions, then blended with stock until smooth, and finished with a bit of cream. Topped with toasted pepitas for the perfect crunch.
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Servings: 3 servings
Ingredients
- 1 kabocha squash cut into 8ths
- 1 head of garlic
- 1 yellow onion chopped into chunks
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 tsp black pepper
- ½ tsp nutmeg
- 1 teaspoon smoked paprika
- 3 ½ cups vegetable stock
- ¼ cup heavy cream
Instructions
- Preheat your oven to 425°F.
- Place the garlic in foil and drizzle with 1 teaspoon olive oil, close up the foil.
- Transfer the cut veggies and wrapped garlic to a large baking sheet lined with parchment paper. Then drizzle the remaining oil over the squash and onion, and season with 2 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon nutmeg, 1 teaspoon smoked paprika.
- Roast the vegetables in a 425°F oven for 30-40 minutes until very tender and slightly browned. You should be able to very easily insert a fork into the squash.
- Let the veggies cool slightly. Once cooled a bit, peel the skins off the squash and squeeze the cloves out of the roasted garlic. Add the squash flesh, garlic, and onion to a blender with the vegetable stock. Blend until smooth.
- Transfer the squash puree to a large pot and warm over medium-low heat. When warmed through, stir in the heavy cream. Season with additional kosher salt to taste.
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Nutrition Estimate
Calories: 287kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 2667mg | Potassium: 1152mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5310IU | Vitamin C: 40mg | Calcium: 113mg | Iron: 2mg