This nourishing soup is a fall must. Kabocha squash is a Japanese variety of winter squash that is very similar to butternut squash. The outer skin is typically green, but some varieties are orange or red as well. Kabocha is a low carb alternative to butternut squash and it is an excellent source of beta-carotene, which really helps support the immune system in the colder months. This easy soup is a great way to showcase this superfood. The deep, rich flavor of the squash pairs perfectly with the warm spices. Enjoy!
Kabocha Squash Soup with Roasted Cashews
Author: Liza Cannata
Serves: 6
Ingredients
- 1 medium kabocha squash (red or green), cut in half and seeds removed with a spoon
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon peeled and chopped fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ tsp salt
- fresh ground pepper.
- 4 cups stock (chicken or vegetable, homemade preferred)
- ½ cup cream, optional
- ½ cup roasted cashew for topping
Instructions
- Preheat oven to 400°F. Cut kabocha halves into wedges and place on a foil-lined baking sheet. Bake until browned and soft, about 35-40 minutes.
- When the squash is cooked, let it cool slightly, then scrape out the flesh and add it to bowl.
- Heat olive oil in a soup pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes, stirring often. Add the garlic and ginger and cook another 2 minutes. Add the spices, salt, and pepper. Mix well and cook for another two minutes.
- Add the cooked squash and the chicken broth.
- Bring the soup up to a boil, then reduce to a simmer, partially cover, and cook for 15 minutes.
- Purée soup in batches in a blender, transferring to a clean pot. (Use caution when blending hot liquids.)
- If necessary, thin to desired consistency with water or cream, if using.
- Ladle soup into large bowls and top with roasted cashews.
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