I’ve had this recipe in my back pocket since mid-December. I loved it the first time I made it but then never got a photo of it to share. One thing lead to another with the holidays, New Years, a stomach bug and the ramp up back to work. If that wasn’t enough we decided to add more change to our lives, on top of having a baby, by buying a house in January!
The whole process was super quick. We found a realtor and were pre-approved the second week of December, found the house on Dec 23rd and our offer was accepted the next day. We closed on the house last Friday and move in on Saturday. We’re hoping to paint, pack, move and get everything settled before baby gets here. Wish us luck.
Needless to say I sort of forgot about this soup. But, then I saw a kabocha squash at the store this weekend and it reminded me that it was time to make it again.
I made a huge batch of it on Sunday night thinking there would be a little leftover to take some nice photos of on Monday in the daylight. Turns out we gobbled the whole pot up before the night was over.
This soup is seriously delicious. Like really, really good. Like so good I suggest you make it right away despite the subpar pictures and while kabocha squash is still in season.
The key to this roasted kabocha squash soup is the roasting.
I highly, highly recommend taking the extra time to roast the onion and the squash. It adds a depth of flavor that you don’t get if you just sauté the vegetables.
Yes, it takes 40 extra minutes but they’re not “active” cooking minutes. The great thing is you can roast a day or two ahead of time and then just make the soup when you’re ready.
I wanted to keep the deep orange color of the squash intact so I didn’t use the skin but kabocha skin is edible so if you don’t mind the soup being a little darker and specked with the green, then go ahead and dump the skin right in as well. Or you can chop up the leftover skin and put it in a salad. It’s really tasty.
- ½ white onion
- 1 kabocha sqaush
- sprinkle of salt
- drizzle of olive oil
- 1 tablespoon butter or Earth Balance
- 2 stalks of celery
- 1 teaspoon of salt
- ½ tablespoon of minced garlic
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 heaping tablespoon turmeric
- dash of cayenne
- dash of white pepper
- 1 bay leaf
- 1 cut light coconut milk
- 4 cups vegetable stock
- Preheat oven to 425.
- Slice squash in half, remove seeds and sprinkle with salt and olive oil.
- Cut onion in quarters, sprinkle with salt and olive oil.
- Place onion and squash on a cookie sheet and roast for 40 minutes or until you can pierce the squash skin with a fork.
- Remove from oven and let cool slightly.
- When squash is cool scoop out flesh.
- Heat butter in a stockpot.
- Add celery and salt, sauté until celery is slightly softened, add garlic, garlic powder, onion powder, turmeric, cayenne and pepper.
- Sauté until spices are fragrant, about 1 minutes.
- Add onion, squash and bay leaf. Mix well.
- Next add the coconut milk and vegetable stock.
- Bring to a boil then reduce to a simmer.
- Simmer for 15-30 minutes.
- Remove bay leaf.
- Using an immersion blender and blend soup well.
Enjoy and Exhale!