Roasted Kabocha Squash Soup with Coconut Milk
This thick and creamy soup recipe is perfect any time of the year, but we especially love it in the fall.
- 1 small kabocha squash, cut in half, seeds removed (you can also use butternut squash)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee or extra virgin olive oil
- 2 shallots, peeled, and finely diced
- 1 garlic clove, peeled and finely chopped
- 1-inch piece of ginger, peeled, and finely diced
- 1 chili de arbol, stem removed and left whole (omit if you do not like spicy food)
- 1/2 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 cup coconut milk
- 1 cup of chicken stock or veggie stock
- 1 lime, halved
- Sea salt
- Black pepper
- Optional toppings: Toasted pumpkin seeds, cilantro leaves, a drizzle of olive oil, minced chives, small pieces of oven-roasted squash, homemade croutons
Preheat the oven to 400 degrees. Rub each half of the kabocha squash with olive oil, season the inside with sea salt and black pepper, and place the squash cut side down on a baking sheet lined with a Silpat or parchment paper. Roast the squash for 30 minutes or until it can be pierced with a fork or knife easily.
Fifteen minutes into the squash roasting, start preparing the base of the soup. In a large stockpot, heat 1 tablespoon of ghee or olive oil over medium heat. Add the shallots, garlic, ginger, and chili. Stir to coat and cook for 5 minutes. Next, add the turmeric, cumin, and coriander. Stir and cook on medium-low for another 5 minutes, stirring occasionally so nothing burns.
Once the squash is done cooking, remove the flesh from the skin by scooping it out with a spoon. Discard the skin and put all of the squash into the pot. Add the coconut milk and stock of choice. Bring to a boil and then reduce the heat and cook for 10 minutes. Once it’s finished cooking, remove it from the heat.
You can either use an immersion blender to puree the soup in the stockpot or you can use a blender. If you use a blender, let the soup cool slightly before carefully ladling it into the blender. Remove the center cap from the lid of your blender so that the heat from the soup can escape and it doesn’t explode. Place a towel over the top of the blender. Start very low, setting 1, and then carefully increase so that there are no accidents. Puree until smooth.
Once the soup is smooth, pour it back into the soup pot. Add the juice from one lime. Taste. Season with sea salt and black pepper if needed.
Feel free to serve with toppings like toasted pumpkin seeds, cilantro, or a drizzle of extra virgin olive oil.