Get ready to transform your kitchen into a gourmet haven with this mind-blowing Oven Roasted Kabocha Squash Soup that's about to become your new obsession! Imagine a velvety, creamy soup that combines the rich, sweet flavor of roasted kabocha squash with luxurious coconut milk, creating a dish that's not just a meal, but a culinary experience that will transport your taste buds to a world of comfort and warmth.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 6 servings
Ingredients
- 1 medium kabocha squash, halved and seeded
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Chili flakes for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Carefully cut the kabocha squash in half, remove the seeds with a spoon. Brush the inside of the squash halves with 1 tablespoon of olive oil, and season with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add diced onions and sauté until translucent and soft, about 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn.
- Remove the roasted squash from the oven and let it cool slightly until comfortable to handle. Scoop out the roasted flesh from the skin using a large spoon.
- Add the roasted squash to the pot with onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a blender in batches.
- Stir in the coconut milk and simmer for an additional 5-7 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with a sprinkle of chili flakes. Serve hot with crusty bread or croutons if desired.
Tips
- Choose a ripe kabocha squash with a deep green color and firm skin for the best flavor and texture.
- Roasting the squash before blending intensifies its natural sweetness and adds depth to the soup.
- For extra smoothness, strain the soup through a fine-mesh sieve after blending.
- If you want a richer soup, substitute half the vegetable broth with chicken broth.
- The chili flakes are optional but highly recommended for adding a subtle heat that complements the creamy soup.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- For a protein boost, consider adding shredded chicken or toasted pumpkin seeds as a garnish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 4g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
