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kabocha squash soup

Kabocha Squash Soup

Written by Integrative Health Daily Staff

kabocha squash soup

Kabocha Squash Soup

Get cozy with this winter soup featuring a gingery kick that's easy on digestion. Blend it up with a high-speed blender like a Vitamix for that extra velvety goodness. Make it vegan if you use vegetable broth.
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Course Soup
Cuisine Indian

Ingredients
  

  • 1 medium kabocha squash cut in half with seeds removed
  • 2 tablespoons olive oil
  • 4 tablespoons coconut oil
  • 1 large onion chopped
  • salt to taste
  • 4 cloves garlic minced
  • 4 tablespoons fresh ginger root peeled and minced
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 6 cups chicken or vegetable stock or bone broth

Instructions
 

  • Preheat your oven to 400°F. Sprinkle generous amounts of salt and pepper on the kabocha squash halves. Drizzle each half with 1 tablespoon of olive oil, and lay them flesh side down on a baking sheet lined with parchment paper or foil. Bake until they turn brown and tender, approximately 35 minutes.
  • While the squash is in the oven, warm up the coconut oil in a sturdy saucepan over medium heat. Toss in the onions with a pinch of salt, give it a good stir, then reduce the heat to medium-low. Cover the pot and let it cook for around 20 minutes. Stir occasionally until the onions become super soft and sweet.
  • Add in the garlic, ginger, and spices. Crank up the heat to medium-high and sauté for about a minute. Once the spices are aromatic, pour in the stock and add another hefty pinch of salt. Partially cover the soup and let it gently simmer until the squash is good to go.
  • Once the squash is cooked, allow it to cool a bit. Scrape out the flesh from the squash and place it into your blender with the onion, spice and broth mixture. Blend until everything is combined, being careful with the hot liquids. This can be done in batches. Alternatively, place the cooked squash into the saucepan and blend with an immersion blender. Bring the soup to a boil, then dial it back to a simmer, partially cover, and let it slowly cook for 10 minutes.
Keyword bone broth, dinner, easy, kabocha squash, soup, squash, vegan, vegetarian

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