Velvety Roasted Kabocha Squash Soup: Harvest Warmth (Print Version)

Craft a velvety roasted kabocha squash soup. Earthy, sweet kabocha roasted and blended for a warming, wholesome bowl. Simple, satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Seasonal American
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Starring Ingredients

01 - 1 medium kabocha squash (about 2-2.5 lbs), seeds removed, chopped into 1-inch pieces
02 - 1 large yellow onion, roughly chopped
03 - 4-6 cloves garlic, peeled

→ Liquid Gold

04 - 4 cups vegetable broth
05 - 1 (13.5 oz) can full-fat coconut milk

→ Flavor Builders

06 - 2 tbsp olive oil
07 - 1 tbsp maple syrup

→ Finishing Touches

08 - Salt, to taste
09 - Freshly ground black pepper, to taste

# Instructions:

01 - First, get that kabocha ready! Carefully cut it in half, then scoop out all those stringy bits and seeds. Honestly, this is where I usually make a bit of a mess, seeds flying everywhere. Then, chop it into roughly 1-inch pieces. Don't worry too much about perfection; they’re all heading for the blender. Drizzle with a little olive oil, salt, and pepper on a baking sheet. You want to see those pieces glistening slightly.
02 - Pop that baking sheet into a preheated oven at 400°F (200°C). While the kabocha is roasting, roughly chop your onion and garlic. After about 15 minutes, add the onion and garlic to the baking sheet with the squash. Give everything a good toss. The kitchen starts to smell absolutely divine around this point, that sweet, earthy aroma.
03 - Let everything roast together for another 20-25 minutes, or until the kabocha is fork-tender and slightly caramelized. You're looking for those lovely browned edges – they add so much flavor! I always peek at it a few times, maybe even give it another stir. This step is where the magic really happens, building those deep, complex flavors.
04 - Carefully transfer all those roasted veggies into a large pot. Pour in your vegetable broth and the maple syrup. Bring it to a gentle simmer over medium heat. Let it bubble away for about 10-15 minutes. This allows all the flavors to meld together beautifully and ensures everything is super soft for blending. I love how the steam smells here; it’s so rich.
05 - Now for the fun part! Using an immersion blender directly in the pot, or carefully transferring batches to a regular blender (be super careful with hot liquids!), blend the soup until it’s completely smooth and creamy. You want it velvety, no lumps! I once didn't blend enough and had chunky bits, which was… fine, but not the smooth experience I was aiming for.
06 - Stir in the full-fat coconut milk. Give it a good taste test. This is your moment to adjust the seasonings – add more salt, pepper, or even a tiny splash more maple syrup if your kabocha wasn’t super sweet. Let it heat through gently for a few more minutes, but don't boil it after adding the coconut milk. Ladle it into bowls and get ready to enjoy!

# Notes:

01 - Don't skip roasting the squash; that caramelization is key for deep flavor, I learned that the hard way.
02 - Always use full-fat coconut milk for that rich, creamy texture; light just doesn't cut it, trust me.
03 - Taste and adjust seasonings *after* blending; flavors change when everything comes together.
04 - For extra texture, top with toasted pumpkin seeds or a drizzle of chili oil.

# Equipment Needed:

01 - Baking sheet
02 - large pot
03 - immersion blender (or regular blender)

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 4g

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