Kabocha squash contains 40% more beta-carotene than carrots but Americans only discovered it in California farmers markets in 1998.
Creamy Roasted Kabocha Soup
Cozy up with a bowl of this velvety roasted kabocha soup that’s bursting with flavor! Made with sweet kabocha squash and a hint of nutmeg, this easy-to-make dish is the ultimate comfort food for chilly evenings. Blend it to perfection for a creamy texture that will warm your soul!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- carrots, roasted
- garlic, roasted
- onions, roasted
- pomegranate seeds, for toppingoptional
🥛Dairy & Eggs(2)
- cheese, touchoptional
- feta cheese, for toppingoptional
🫙Pantry Staples(2)
- maple syrup, for toppingoptional
- stock (960 ml)
🍯Sauces & Condiments(1)
- soy sauce, for toppingoptional
📦Other(2)
- green onions, for toppingoptional
- kabocha, roasted
👨🍳 Instructions
- 1
Roast kabocha, carrots, onions, and garlic to bring out their sweetness.
- 2
Blend everything with stock and a touch of cheese for a creamy texture.
- 3
Top with feta cheese, pomegranate seeds, a drizzle of soy sauce and maple syrup, and fresh green onions.
💡 Pro Tips
- ✓Roast kabocha at 425°F for 25-30 minutes until edges caramelize because the Maillard reaction at this temperature converts starches to sugars, intensifying sweetness by up to 300%.technique425°F for 25-30 minutes
- ✓Cut kabocha into uniform 1-inch pieces so they roast evenly - smaller pieces will burn while larger pieces remain undercooked due to uneven heat penetration.technique1-inch pieces
- ✓Blend the soup in batches filling your blender only 1/3 full because hot liquids expand when blended and can cause dangerous eruptions from steam pressure.equipment1/3 full maximum
- ✓Add cheese while the soup is at 160-180°F so proteins melt smoothly without breaking - temperatures above 185°F cause proteins to seize and create grainy texture.timing160-180°F
- ✓Use a 4:1 ratio of stock to roasted vegetables for optimal consistency because kabocha's high starch content (15-20%) will naturally thicken the soup during blending.ingredient4:1 ratio, 15-20% starch
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Kabocha squash contains 40% more beta-carotene than carrots but Americans only discovered it in California farmers markets in 1998.
Creamy Roasted Kabocha Soup
Cozy up with a bowl of this velvety roasted kabocha soup that’s bursting with flavor! Made with sweet kabocha squash and a hint of nutmeg, this easy-to-make dish is the ultimate comfort food for chilly evenings. Blend it to perfection for a creamy texture that will warm your soul!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- carrots, roasted
- garlic, roasted
- onions, roasted
- pomegranate seeds, for toppingoptional
🥛Dairy & Eggs(2)
- cheese, touchoptional
- feta cheese, for toppingoptional
🫙Pantry Staples(2)
- maple syrup, for toppingoptional
- stock (960 ml)
🍯Sauces & Condiments(1)
- soy sauce, for toppingoptional
📦Other(2)
- green onions, for toppingoptional
- kabocha, roasted
👨🍳 Instructions
- 1
Roast kabocha, carrots, onions, and garlic to bring out their sweetness.
- 2
Blend everything with stock and a touch of cheese for a creamy texture.
- 3
Top with feta cheese, pomegranate seeds, a drizzle of soy sauce and maple syrup, and fresh green onions.
💡 Pro Tips
- ✓Roast kabocha at 425°F for 25-30 minutes until edges caramelize because the Maillard reaction at this temperature converts starches to sugars, intensifying sweetness by up to 300%.technique425°F for 25-30 minutes
- ✓Cut kabocha into uniform 1-inch pieces so they roast evenly - smaller pieces will burn while larger pieces remain undercooked due to uneven heat penetration.technique1-inch pieces
- ✓Blend the soup in batches filling your blender only 1/3 full because hot liquids expand when blended and can cause dangerous eruptions from steam pressure.equipment1/3 full maximum
- ✓Add cheese while the soup is at 160-180°F so proteins melt smoothly without breaking - temperatures above 185°F cause proteins to seize and create grainy texture.timing160-180°F
- ✓Use a 4:1 ratio of stock to roasted vegetables for optimal consistency because kabocha's high starch content (15-20%) will naturally thicken the soup during blending.ingredient4:1 ratio, 15-20% starch