Roasted Kabocha Squash Soup
An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha. You can easily make the dish vegan as well. Make a big batch in advance and serve it with toasted bread for a healthy dinner. {Vegan-Adaptable, Gluten-Free}
Nutrition Facts
Ingredients
Instructions
Preheat oven to 425 °F (220 °C).
Cut the squash into quarters (see blog post above to learn how to cut kabocha safely). Cut the onion into quarters, leaving the skin on. Chop the ginger and peel the garlic cloves.
Line a baking tray with parchment paper. Spread the kabocha squash, onion, ginger and garlic on the tray.
Drizzle with 1 tablespoon maple syrup, the olive oil, and the maple syrup. Rub it on to the squash evenly with your hands. Sprinkle 1/2 teaspoon of salt over it.
Turn the squash and onions to be skin-side-up. Make sure the garlic cloves are under the hoods of the squash to help them keep moist.
Roast for 1 hour at 425 °F (220 °C). Flip the squash and onions at the 30 minute mark, still skin-side-up, and the other cut side down.
Once the vegetables are done, let them cool for 5 to 10 minutes on the kitchen counter, until you can handle the squash with your hands.
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Reviews from the Original Source
I had a really big squash so I roasted it on a cookie sheet with a full head of garlic which I cut the ends off, doused with oil and tucked under the squash.
In a separate pan, I put oiled carrots at the bottom and peeled the ginger with the tip of a spoon. I wrapped the sliced ginger and quartered onions into some tin foil, oiled it, sealed it and put it on top of the carrots. Very easy, very good recipe! Thank you!
This is the Very best pureed squash soup recipe I have ever tried! The silkiness is spot-on. My blender is not super strong, so I used a food processor. I added a tiny dot of heavy cream, and a shake of cinnamon and cayenne pepper before blending. This recipe makes “better-than-a-restaurant” soup; it’s “souper”!
Very easy to make. It was my first time using a Kabocha squash and I love them now! My only question is, the recipe only calls for 1 cup of broth, I ended up using over a quart to even come close to a soup consistency. I didn’t weigh my squash, but maybe it was much bigger than the recipe calls for. It turned out wonderfully anyway, thanks for sharing great recipe.
Amazing flavor!! I added the maple after roasting as I was concerned about it burning in the oven while getting all of the veggies soft and caramelized. This recipe lets the good quality of your vegetables and stock shine!
This was a lovely soup. I would say nothing is mind-blowing about it, but it is nice. I added crispy sage and crispy chili flakes to add some spice. I might try, for next time, to roast the garlic with the skins ON. You could have a roasted garlic and kabocha squash soup. I think that would work well. Be mindful of using the TWO tablespoons of maple syrup. I just used one as the squash has enough sugars to start. Many people probably like the lime addition to tame the sweetness. Either way, the lime is a nice touch. I would agree with the 40 minute mark in your oven. I have a convection oven and the squash was already done and rocking it at 20 minutes but the extra time provide a nice caramelization on the squash. It is definitely a super thick soup and I added 2.5 times the broth.
I’m not a big fan of sweet soups but this was the perfect amount of sweet and savory. For my personal twist I topped it off with cilantro and chili flakes and it was chef’s kisses. Highly recommend this recipe!
This might be my favorite soup. Delicious and easy to make. I agree with Sara that it's probably a good idea to check the squash at 40min.
I made this and loved it! In fact am making it again tonight :)
I found 1 hr was a bit too long and should have kept a closer eye on mine, as they got more char than I wanted. I suggest checking at the 40 min mark (though it probably depends on the size of your squash).
I topped mine with crispy fried shallots.
Amazing! I did cut the ginger in half as a personal preference.
This was the most amazing soup! I was intimidated to make it. Ridiculous! So easy, so umame. Thank you for it!
Fantastic!!Cilantro garnishes really take this soup to the next level.
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