Always a Twist

Roasted Kabocha Squash Soup

Soups & Stews | December 4, 2016 | By

Roasted Kabocha Squash Soup Thoughts and Inspiration: Happy Sunday all!  As promised, here is your next squash recipe.  This soup is really simple, hearty and ridiculously healthy!  Kabocha squash has a beautiful, robust sweet flavor that is similar to pumpkin.  Enjoy.



Roasted Kabocha Squash Soup
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Total Time
1 hr
Total Time
1 hr
  1. 1 medium sized kabocha squash*
  2. 4 carrots, peeled and chopped in large pieces
  3. ½ red onion, chopped into chunks
  4. 4 garlic cloves, peeled
  5. 4 tsps olive oil
  6. 3 cups water
  7. A couple dashes of nutmeg
  8. 1 tsp rosemary
  9. 1 tsp thyme
  10. Salt and pepper to taste
  1. Preheat oven to 400F.
  2. Cut squash in half lengthwise.
  3. Scoop out the middle flesh/seeds. Discard.
  4. Place cleaned squash halves cut side down onto a sturdy baking sheet.
  5. Rub outside of squash with 1 tsp olive oil each.
  6. Roast for 50-55 minutes.
  7. Remove from oven and allow to cool.
  8. Using a spoon, scoop all squash pulp from skin (about 3 cups)
  9. Place carrots, onions and garlic onto another baking sheet.
  10. Drizzle remaining 2 tsps olive oil over vegetables and gently toss.
  11. Roast for 20 minutes.
  12. Remove from oven and allow to cool.
  13. Puree all ingredients together in a blender until smooth.
  14. Serve hot with a drizzle of extra virgin olive oil and a finishing salt.
  1. Note: You can sub out the kabocha squash for butternut squash or kuri squash.
Always a Twist


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