Roasted Kabocha Squash Soup
This creamy roasted kabocha squash soup is made with winter squash, warming spices, cauliflower, milk and Parmesan cheese.
Servings: 8 people (1 cup servings)
- 1 kabocha squash (medium-sized) Rinse squash + pat dry before using
- 2 TB olive oil, divided
- 2 tsp salt
- 2 tsp smoked paprika
- 1 tsp 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 oz 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