Kabocha Squash Soup Recipe
This comforting Kabocha Squash Soup blends roasted cauliflower, kabocha squash, and aromatic sage for a creamy, flavorful dish. Roasting the vegetables intensifies their natural sweetness and adds a caramelized depth, while pureeing with warm vegetable stock creates a velvety texture. Garnished with roasted cauliflower and fresh sage, this hearty soup is perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Vegetarian, Modern American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 small to medium-sized cauliflower
- ½ large kabocha squash (or a small onion squash or a chunk of Crown Prince)
- 1 large onion, roughly chopped
- 1 head garlic
- 2 tablespoons roughly chopped sage (plus a few finely ribboned leaves to finish)
Other Ingredients
- 2 tablespoons olive or vegetable oil
- 1 liter vegetable stock (hot or warm)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Optional garnish: drizzle of coconut milk
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 390°F (200°C) and line a large baking tray with foil to prevent sticking and make cleanup easier.
- Prepare Cauliflower: Remove any damaged or tough leaves from the cauliflower and trim the stalk’s end. Roughly chop the entire cauliflower—including stem, leaves, and florets—and spread evenly on the prepared tray.
- Prepare Squash and Garlic: Peel and deseed the kabocha squash, then cut it into bite-sized chunks and add to the tray. Cut the top off the garlic head, place it on a piece of foil, drizzle with 1 tablespoon olive oil, and loosely wrap the foil around it to roast.
- Add Onion, Sage, and Oil: Scatter the roughly chopped onion and chopped sage over the veggies on the tray. Drizzle with remaining olive oil, season with salt and pepper, and toss everything together to coat.
- Roast Vegetables: Roast the vegetables and garlic at 390°F (200°C) for about 45 minutes, stirring halfway through. Roast until the vegetables are soft and caramelized, especially the cauliflower, for richer flavor.
- Blend Soup in Batches: Once roasted, blend half the vegetables with half the hot vegetable stock in a blender until smooth. Transfer to a large saucepan. Repeat with the remaining vegetables and stock. Optionally, reserve some roasted cauliflower for garnish.
- Adjust Consistency and Season: Combine the two batches of puréed soup and add hot water as needed to reach your desired thickness. Taste and adjust seasoning with more salt and pepper if necessary. Reheat gently if needed.
- Serve and Garnish: Ladle the soup into warmed bowls. Top with reserved roasted cauliflower, a few fresh sage leaves, and a drizzle of coconut milk if desired for added creaminess and flavor.
Notes
- Using warm or hot stock helps blend ingredients to a smooth texture quickly without cooling the soup too much.
- Roasting vegetables adds natural sweetness and depth of flavor to the soup.
- The soup can be thinned or thickened by adjusting the amount of stock or water added.
- Optional coconut milk topping adds a subtle creamy richness and complements the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Keywords: Kabocha squash soup, roasted vegetable soup, creamy squash soup, vegetarian soup, healthy autumn soup, sage flavored soup
Find it online: https://platedbyemma.com/kabocha-squash-soup-recipe/
