I eat a lot of squash in the fall and winter, but kabocha squash is a pretty recent discovery for me. This variety of winter squash comes in both green and orange varieties and I see it regularly at my CSA and farmers markets. Even though I can find the squash, recipes for kabocha are not nearly as common as butternut, acorn or even delicata.
It’s really too bad though, because kabocha is delicious. It’s sweet and creamy and, in the right application, even better than butternut. I’ve been turning our kabocha into a super easy soup.
If you were feeling fancy, you could definitely add fresh or dried spices to this soup. I think sage or thyme or Italian seasoning would be good, but I love the taste of this squash so much and the ease of a recipe that only has 6 ingredients that I’m sharing this in the most simple form.
Roasted Kabocha Squash Soup
- olive oil
- 2 kabocha squash
- 1 onion quartered
- 1 clove garlic left in its papery wrapper
- 1 quart vegetable broth
- salt and pepper
- Oil a baking sheet and preheat the oven to 375 degrees.
- Cut the squash in half and scoop out the seeds. Place the squash halves on the baking sheet. Toss the quartered onion and garlic clove in olive oil and add them to the baking sheet.
- Roast the squash, onion and garlic for 30-40 minutes, or until the squash is tender when stuck with a fork.
- Allow the squash to cool for a few minutes. Meanwhile, scrape the onion into a medium sized pot. Squeeze the garlic from its skin into the pot as well.
- Scrape the squash from the skin and add it to the pot with the garlic and onion. Add the vegetable broth. Bring the mixture to a boil.
- Cook the soup for 10 minutes. Puree with an immersion blender until smooth.
- Add salt and pepper to taste. Serve and enjoy.