Are you looking for an easy, delicious and nutritious vegan soup recipe? Then look no further than this roasted kabocha squash soup! It’s packed with vitamins, minerals and antioxidants that are essential for a healthy diet. Plus, it’s gluten-free and vegan so everyone can enjoy it. Read on to find out how to make the best roasted kabocha squash soup ever!
Ingredients & Equipment Needed
To make this roasted kabocha squash soup you will need: 1 medium sized kabocha squash (or other winter squash such as butternut or pumpkin), 2 tablespoons of olive oil, 1 onion, 3 cloves garlic, 4 cups vegetable broth, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, salt and pepper to taste. You will also need a cutting board, knife, baking sheet, large pot and blender or food processor.
Instructions For Making The Soup
- Preheat oven to 400°F.
- Cut the kabocha squash in half lengthwise and remove seeds.
- Drizzle with olive oil and season with salt and pepper.
- Place cut side down on a baking sheet and roast for 40 minutes.
- Remove from oven and let cool before scooping out flesh into a bowl.
- Heat remaining olive oil in a large pot over medium heat.
- Add onions and sauté until softened.
- Add garlic and sauté until fragrant.
- Add vegetable broth, oregano and red pepper flakes. Bring to a boil then reduce heat and simmer for 15 minutes.
- Add cooked squash to the pot and stir to combine. Simmer for 10 more minutes.
- Puree the soup using either a blender or food processor until smooth and creamy. Season with additional salt and pepper if desired.
- Serve hot with your favorite garnishes. Enjoy!
Serving Suggestions
This roasted kabocha squash soup is delicious served hot with fresh herbs like parsley, cilantro or basil; crunchy croutons; tangy feta cheese; spicy sriracha sauce; crispy bacon bits; a dollop of sour cream; grated parmesan cheese or even a drizzle of truffle oil. Get creative and have fun experimenting with different toppings!
Tips To Make The Best Roasted Kabocha Squash Soup Ever
For an extra boost of flavor, try roasting the kabocha squash at high temperature (450°F) instead of the recommended 400°F for about 25-30 minutes until golden brown and tender. Also, be sure not to overcook the vegetables when sautéing them or they will become mushy when pureed. Finally, adjust the consistency of the soup by adding more or less vegetable broth according to your preference – some like it thick while others prefer it thin.
Nutrition Information About Kabocha Squash Soup
Kabocha squash is an excellent source of vitamin A, C and B6 as well as manganese, dietary fiber, potassium and magnesium which are all important nutrients for our bodies to function properly. In addition, this low calorie veggie is naturally gluten-free and contains no cholesterol or fat making it an ideal choice for those following a vegan or vegetarian lifestyle.
Frequently Asked Questions (FAQs)
Yes, you can absolutely use canned kabocha squash however it won’t have quite the same depth of flavor as fresh roasted squash does.
Leftover soup should be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. Reheat in the microwave or on the stovetop before serving.
Alternatives To Roasted Kabocha Squash Soup
If you’re not a fan of kabocha squash or don’t have access to it where you live, there are plenty of alternatives to this recipe. Try substituting butternut squash, acorn squash or sweet potatoes for a similar texture and flavor profile. You could also try adding cauliflower florets or carrots for added nutrition and sweetness.
Substitutions For Ingredients In This Recipe
If you don’t have any olive oil on hand, you can substitute coconut oil or butter in its place. Additionally, you can use any type of broth such as chicken, beef or mushroom depending on your preferences. Feel free to get creative with spices as well – rosemary or thyme would work nicely in this recipe too! Lastly, if you want to keep things dairy-free simply omit the feta cheese and sour cream when serving.
Conclusion
This roasted kabocha squash soup is one of my go-to recipes whenever I’m craving something warm and comforting yet light and nutritious at the same time! It’s so simple to make and requires minimal ingredients that are probably already in your pantry – plus it’s vegan, gluten-free and incredibly delicious! Give this recipe a try next time you’re looking for a hearty yet healthy meal option – I guarantee you’ll love it!
I am an inspired, life-long homesteader with a heart for simple, sustainable living. Growing up surrounded by farmland in the rural Midwest, I developed a deep respect for nature and the rewards of cultivating your own land. That’s why I’m passionate about helping others become homesteaders, too. Through my website therootedhomestead.com, I share my DIY tips, share inspiring stories of other homesteaders, and provide resources for anyone who dreams of growing their own food or living off the land. I hope to open a door to a more joyful, meaningful and purposeful life for all.
