So, I’ve literally made this soup 4 times already.
In the 6 days.
I’m going to even venture that it might be the best soup I’ve ever made.
Let me tell you why, in case you find this happens to you. Symptoms of the best soup ever:
- You make it the first time for a dinner party. And that pot gets completely scraped dry. With people that never normally like or eat “squash”.
2. Kabocha squash is on sale at every grocery store in town. And seasonal deals at the store are like your love language. (oh, wait, that’s probably just me)
3. You start humming out of happiness everytime you eat it. Some days for lunch and dinner. LIKE, IN THE SAME DAY.
4. You wonder how it goes so fast..and then get happy when you remember how easy it was to make.
I mean, literally. Easy and sooooo good. I even made a little video so you can watch all the steps (in super speed):
Now, if only I could really cut onions that fast we’d all be in trouble… #goals.
I’ll even show you what a kabocha squash is:
It’s way better tasting that butternut squash. Easier to cut. Quick to roast. And keeps great on your counter for over 3 weeks without going bad. So, may I introduce you to your new favorite fall grocery buy…
For this soup, you also just need 5 little ingredients: onion, garlic, kabocha squash, coconut milk and organic broth. And truthfully? I’ve even skipped the onions and garlic, and it STILL comes out amazing.
I’ve also made it by adding other veggies in during the onion-garlic saute period and it was even better (carrots, zucchini and some red peppers). Or adding 1 tablespoon of curry paste or 2 teaspoons of cinnamon too.
But, don’t let that overachieving overwhelm you.
This beauty is perfect on it’s own. Top if off with some chopped kale and toasted pumpkin seeds, and honey, you’re in for a treat.
And maybe a slight soup addiction. You tell me how many times you make this in the next week, and let’s see if I’m crazy.
Roasted Kabocha Squash Soup
Makes 4-6 servings
1 medium to large kabocha squash
3 cloves garlic
2-4 cups organic chicken or vegetable broth
1 can coconut milk
sea salt and pepper to taste
Preheat oven to 425 and line a baking sheet with parchment paper. Place squash whole on the baking sheet and roast for 35-45 minutes or until you can easily poke it with a fork. Remove and let cool before you slice open, scoop out seeds, and add flesh to your blender.
Optional step: in the meantime, add a bit of olive oil to a medium stockpot over medium heat. Add onions and garlic to saute (and any other veggies here if you’d like). Let cook for 5 minutes until translucent.
Add onions, garlic, 1 can of coconut milk, broth, sea salt and pepper to a blender.
Puree until smooth, adding more broth if you prefer a thinner consistency.
Serve warm, with toppings of your choice (whole milk greek yogurt, rice crackers, avocado, chia or pumpkin seeds, arugula, kale, or pesto).