Kabocha Squash Soup
This delicious kabocha squash cauliflower soup is so easy to make. The vegetables are simply roasted and then blitzed for a heavenly, creamy finish. Cozy up and enjoy this heartwarming soup!
Servings: 3
Calories: 192kcal
Ingredients
- 1 small to medium-sized cauliflower
- ½ large kabocha squash or a small onion squash or a chunk of Crown Prince
- 1 large onion roughly chopped
- 1 head garlic
- 2 tablespoons roughly chopped sage (plus a few finely ribboned leaves to finish)
- 2 tablespoons olive or vegetable oil
- 1 liter veggie stock hot or warm
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 390°F. Prepare a large baking tray with foil.
- Remove any very damaged or tough-looking leaves from the outside of the cauliflower and trim the very end of the stalk. Then roughly chop the rest of the cauliflower—stem, leaves, and all—and place on the prepared baking tray.
- Peel and deseed the squash, then cut into bite-sized chunks and place on the baking tray. Cut the top off a garlic bulb and place it on a sheet of tin foil. Pour one tablespoon of olive oil over the top of the exposed cloves, and pull the tin foil up around the garlic, gently cinching the top together.
- Add to the sheet pan. Add the onion and chopped sage. Trickle over the oil, season with salt and pepper and stir well.
- Roast for about 45 minutes until the vegetables are soft and nicely caramelized, stirring halfway through. Make sure there’s some good color on the cauliflower especially—this adds to the flavor of the finished soup.
- You now need to purée the soup with the hot veggie stock. There’s a lot of vegetables here, so do this in two batches: blitz half the veggies with half the stock in a blender until smooth then pour into a large saucepan; repeat with the rest of the veggies and stock. Optional: reserve some of the roasted cauliflower as a topping.
- Once the two batches are reunited, you may want to add a touch of hot water to thin the soup a little. Taste and add more salt and pepper if needed, and reheat if necessary.
- Ladle the soup into warmed bowls, top with roasted cauliflower if desired, additional sage leaves, and a drizzle of coconut milk.
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 4-5 days. To freeze, let the soup cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight (if frozen) and warm on the stovetop or in the microwave.
Nutrition
Calories: 192kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 2110mg | Potassium: 663mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2761IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 2mg