Description
Roasted Kabocha Squash Soup is the ultimate comforting fall meal. This velvety, golden soup relies on the natural, chestnut-like sweetness of Japanese kabocha squash, enhanced by roasting to unlock deep, caramelized notes. Naturally creamy and plant-forward, this dish uses coconut milk for a silky mouthfeel rather than heavy dairy. It is a nutritious, Whole30 and Paleo-compliant powerhouse that is easy to prepare and perfect for busy weeknights or cozy gatherings.
Ingredients
3.5 pounds kabocha squash
2 tablespoons avocado oil
1/2 tablespoon kosher salt
2 large leeks, cleaned and sliced
2 shallots, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups vegetable broth
1 cup full-fat coconut milk
Toasted pumpkin seeds for garnish
Instructions
Preheat your oven to 400°F (200°C).
Cut the kabocha squash in half, remove the seeds, and brush the flesh with 1 tablespoon of avocado oil and a pinch of salt.
Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until fork-tender.
While the squash roasts, heat the remaining oil in a large pot and sauté the leeks and shallots until soft.
Scoop the roasted squash flesh into the pot with the leeks and shallots.
Add the vegetable broth, cinnamon, and nutmeg; simmer for 10 minutes.
Use an immersion blender to process the soup until completely smooth.
Stir in the coconut milk and adjust seasoning with extra salt if needed.
Serve warm, topped with toasted pumpkin seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For a smoother texture, pass the finished soup through a fine-mesh sieve. You can also garnish with fresh herbs or a drizzle of chili oil for extra depth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg