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Roasted Kabocha Squash Soup

This roasted kabocha squash soup features tender, caramelized squash blended into a smooth, velvety base enriched with smoky spices. Topped with toasted pumpkin seeds for a crunchy contrast, it presents a warm, earthy appearance with a vibrant orange hue. The final dish is a comforting, richly flavored soup with a balanced silky texture and layered flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: Fall, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Winter Squash: Peeled and cubed the heart of the soup
  • Carrots: Add sweetness and color
  • Onion: Builds a savory foundation
  • Garlic: Adds warmth and depth
  • Olive Oil or Butter: For sautéing
  • Vegetable or Chicken Stock: Thins the soup and carries flavor
  • Heavy Cream or Coconut Milk: Optional richness
  • Salt: Balances natural sweetness
  • Black Pepper: Gentle seasoning
  • Fresh Thyme or Sage: Earthy herbal note

Equipment

  • Large Pot or Dutch Oven: For even cooking
  • Sharp Knife: Makes squash prep easier
  • Cutting Board: Stable surface for chopping
  • Blender or Immersion Blender: For smooth texture
  • Wooden spoon: Gentle stirring

Method
 

  1. Prep the Vegetables: Peel and cube squash, slice carrots, chop onion and garlic
  2. Build the Base: Heat oil or butter and sauté onion until soft
  3. Add Garlic: Cook briefly until fragrant
  4. Add Squash and Carrots: Stir to coat with aromatics
  5. Pour in Stock: Simmer until vegetables are very tender
  6. Blend Until Smooth: Use immersion blender or blend in batches
  7. Finish with Cream: Stir in gently if using
  8. Adjust Seasoning: Add salt and pepper to taste

Notes

Roast the squash until deeply caramelized for the best flavor. Adjust seasoning to your taste, and feel free to add a splash of apple cider vinegar for brightness or a dash of smoked paprika for extra smoky depth.