Roasted Kabocha Squash Soup
It’s been so stormy here recently and mugs of warm, comforting soup are becoming a weeknight trend in the farm kitchen. We’ve been whipping up large batches of potato leek soup, and Taylor’s new favorite–sausage, white bean and kale, I’ve been doubling recipes so that we can have leftovers for lunch or something easy to reheat for dinner. Soup and buttermilk biscuits have been our farmers fuel the past few days.
Out of all the soups we’ve been making I chose to share this one because not only is it a breeze to whip up, but it’s extremely comforting on a cold and stormy December night. We have a lot of kabocha squash storing in the barn and I love it’s sweet and nutty flavor. With that being said, if you cannot get your hands on kabocha squash a butternut or sugar pumpkin will work as an excellent stand.
We topped our mugs of soup with a few fried sage leaves and roasted pumpkin seeds. I don’t know what it is about squash soup but it really is soup for the soul. Each spoonful is so warm and comforting and despite very few ingredients, this soup is extremely flavorful. I hope you all enjoy this recipe as much as we do. Cheers from Tumbleweed.
Roasted Kabocha Squash Soup
Prep Time: 15 minutes Cook Time: 1 hour Serves: 4-6
- 1 large kabocha squash (about 3 pounds) sliced in half and seeded
- 3 Tablespoons olive oil, divided
- 1 large yellow onion, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon salt
- 2 teaspoons maple syrup
- 1/8 teaspoon ground nutmeg
- Ground black pepper to taste
- 4 cups vegetable stock
- Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. Place the kabocha squash on the pan and drizzle with about 2 Tablespoons of olive oil, making sure to rub both the inside flesh and outside skin of the squash. Sprinkle with salt and pepper and place cut side down and roast until fork tender, about 45-55 minutes.
- Meanwhile in a large skillet heat the reaming 1 Tablespoon of olive oil over medium heat. Add the onions and cook until fragrant and beginning to soften, about 8 minutes. Stir in the garlic and salt and cook until the garlic softens, about 2 minutes. Remove from heat.
- Scoop out the flesh from the inside of the cooked squash and place it in a high speed blender along with the sautéed vegetables, maple syrup, nutmeg, black pepper and vegetable stock (start with less vegetable stock and add more as needed while you blend or even after you blend being careful not to fill the blender too high with liquid). Puree the soup on a high setting until completely smooth and creamy.
- Pour the soup back into the skillet or pot you were cooking the vegetables in (add more stock if you couldn't blend it all at once) and keep warm until ready to serve. Taste test and adjust seasonings as need be.
- Top soup with fried sage leaves, roasted pumpkin seeds and good quality bread or biscuits if desired.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go