Roasted Kabocha Squash Soup
This creamy roasted kabocha squash soup is made with winter squash, warming spices, cauliflower, milk and Parmesan cheese.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 8 people (1 cup servings)
Calories: 160kcal
- 1 kabocha squash (medium-sized) Rinse squash + pat dry before using
- 2 tablespoon olive oil, divided
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 1 teaspoon red chili flakes
- ½ cauliflower head (medium-sized), broken into florets
- 1 onion, peeled + cut into ~8 wedges
- 2 ½ cups milk (2% or whole), plus more if desired Optionally, replace some of the milk with vegetable broth or beer (such as a lager)
- 2 ounces Parmesan, freshly grated
Prepare the Kabocha:
Option 1: Soften in the Microwave. Score the top of the squash with a knife. (Scoring the squash will help allow steam to release while microwaving.)Put the entire squash in the microwave and cook in 90 second bursts until the squash softens slightly. (Typically about 6 minutes total.) Option 2: Soften in the Oven. Roast the entire squash whole at 400°F for about 10 minutes to soften the squash.Option 3: Use your arm muscles. Skip the previous two steps and just use a little extra force to slice through the squash. Insert the tip of a chef's knife into the squash and slowly wiggle it back and forth until it begins to split apart, then proceed with the next step. Use a large chef's knife to cut the squash in half, and then use a spoon to scoop out the seeds and membrane.
Cut the squash into 8-10 large wedges.
Calories: 160kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 748mg | Potassium: 645mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2037IU | Vitamin C: 32mg | Calcium: 213mg | Iron: 1mg