Roasted Kabocha Squash Soup

5 from 1 vote

This creamy roasted kabocha squash soup is made with winter squash, warming spices, cauliflower, milk and Parmesan cheese.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: people (1 cup servings)

Calories: 160kcal

Author: Sarah Trenalone

Equipment

Ingredients

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

Instructions

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.

Kabocha Soup:

Preheat oven to 400ºF.
Mix together the salt, smoked paprika and red chili flakes in a small bowl.
Arrange the kabocha squash flesh-side up on a baking sheet. Drizzle half the oil over the squash. Sprinkle half the spices on the squash.
If the spices are not perfectly even on the squash, it's fine. You'll be blending the squash so it doesn't matter.
Arrange the cauliflower florets and onion on a separate baking sheet. Drizzle with remaining olive oil, and then toss with remaining spices.
Add the squash to the oven and roast for 30 minutes. After 15 minutes, add the cauliflower. Roast until both trays of veggies are tender when pierced with a fork.
Allow the squash to cool slightly, and then use a paring knife to remove the peel. Discard the peel.
If small pieces of peel are left on the squash, it's fine. The peel is edible.
Blender method: Add the squash, cauliflower, onion, milk and cheese to a blender basin and blend until creamy. Work in batches if your blender is too small. Note that you may need to add extra milk, depending on the size of the blender and strength of the blender motor.
Immersion blender method: Add veggies, milk, and cheese to a soup pot. Use an immersion blender and blend until creamy.
Note: Depending on the size of your vegetables, you may need to add more liquid to the soup. If the soup is too thick, add extra milk. Optionally, you could add vegetable broth or beer to thin the soup.
Warm soup in the soup pot until heated through. (This soup is very thick. Add a lid to the soup pot to keep the soup from splattering on your stovetop.)
Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" while serving guests at a party.

Nutrition