Roasted Kabocha Squash Soup
Kabocha is a unique variety of Japanese winter squash. It has a thick, green skin and bright orange, sweet flesh that's similar in flavour to butternut squash. What sets Kabocha apart is that the skin is edible when roasted or braised, adding extra texture and nutrients to dishes. For this Roasted Kabocha Squash Soup recipe, we recommend removing the skin after roasting to ensure a vibrant, orange-coloured soup. The deep, rich flavour of the Kabocha squash creates a comforting, satisfying base for this nourishing soup.
Ingredients
- 1 BCfresh kabocha squash (look for one about 4 to 5 pounds)
- 2 1/2 tablespoons extra virgin olive oil, divided
- Salt
- 2 cups chopped yellow onion
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups sodium-reduced chicken stock
- 2 teaspoons kosher salt, divided
- Freshly ground black pepper
- Optional garnishes: chopped cilantro, chives, lime wedges, croutons, or roasted pumpkin seeds (pepitas)
Instructions
- Preheat oven to 400°F.
- Cut the kabocha squash in half, remove and discard the seeds. Cut the squash into a few large, evenly-sized pieces. Rub the squash pieces with 1 tablespoon of olive oil and sprinkle with half the salt. Arrange the squash pieces skin-side up on a lined baking sheet and roast for 45-60 minutes until fork-tender and caramelized on the edges. Remove from the oven and turn the squash pieces skin-side down to cool.
- While the squash is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the onion and celery and sauté until softened, about 8-10 minutes.
- Add the garlic, ginger, cumin, and coriander and cook until fragrant, about 2 minutes.
- Once the squash is cool enough to handle, remove the skin and add the squash flesh to the onion and celery mixture. Add the stock, remaining salt, and pepper, stirring to combine.
- Bring the soup to a boil over high heat, then reduce heat to low and simmer partially covered for 8-10 minutes.
- Remove from heat and use an immersion blender to purée the soup to desired consistency. Adjust salt and pepper to taste.
- Serve warm, topped with any desired garnishes such as chopped cilantro, chives, lime wedges, croutons, or roasted pumpkin seeds.
Notes
- For easy cleanup, line your baking sheet with foil or a silicone baking mat.
- If using a standing blender, work in batches only filling the blender to 1/3 full for safety.
