Description
Experience creamy kabocha squash soup, a comforting bowl of autumn warmth. My family’s favorite, simple to make, pure deliciousness.
Ingredients
Scale
- Base Ingredients:
- 1 medium Kabocha Squash (about 2–3 lbs)
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 4 cups Vegetable Broth
- Flavor Boosters:
- 1 tbsp Fresh Sage, chopped
- 1 tsp Fresh Thyme leaves
- 1/2 cup Heavy Cream
- 2 tbsp Olive Oil
- Salt and Black Pepper, to taste
- Optional Sweetness:
- 1–2 tsp Maple Syrup (optional)
- Finishing Touches:
- Toasted Pepitas (pumpkin seeds), for garnish
- Crusty Bread, for serving
Instructions
- Prep the Kabocha:: First things first, get that kabocha ready! Carefully cut it in half, scoop out those seeds and stringy bits – I usually just use a spoon. Then, chop it into roughly 1-inch pieces. No need to peel it, honestly, the skin softens beautifully when roasted and blends right in! This is where I sometimes get a little messy, kabocha can be tricky to cut, so watch your fingers, sweetie.
- Roast the Squash:: Toss your kabocha pieces with a good glug of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer; overcrowding means steaming, not roasting, and we want those lovely caramelized edges! Pop it into a preheated oven at 400°F (200°C) for about 25-30 minutes, or until it’s fork-tender and slightly browned. The kitchen starts to smell amazing at this point, trust me.
- Sauté Aromatics:: While the squash roasts, heat a little more olive oil in a large pot or Dutch oven over medium heat. Add your diced onion and cook until it’s soft and translucent, about 5-7 minutes. Then, stir in the minced garlic, fresh sage, and thyme. Let that cook for just a minute until fragrant – oh, the smells! Don’t let the garlic burn, that’s a mistake I’ve made too many times!
- Simmer the Soup Base:: Once your squash is roasted, carefully add it to the pot with the sautéed aromatics. Pour in the vegetable broth. Bring everything to a gentle simmer, then reduce the heat, cover, and let it cook for about 10-15 minutes. This step allows all those wonderful flavors to meld together, creating a truly rich creamy kabocha squash soup base. I always taste it here to see if it needs more salt.
- Blend Until Smooth:: Now for the fun part! Carefully transfer the soup mixture to a blender (you might need to do this in batches if your blender is on the smaller side) or use an immersion blender directly in the pot. Blend until it’s completely smooth and creamy. Be super careful with hot liquids in a blender – I once had a lid pop off, and it was a mess! Start slow and gradually increase the speed.
- Finish and Serve Your Creamy Kabocha Squash Soup:: Return the blended soup to the pot (if you used a stand blender). Stir in the heavy cream and a little maple syrup if you’re using it. Heat gently until warmed through, but don’t boil. Taste and adjust seasonings – salt, pepper, maybe a little more sage. It should be velvety smooth, a gorgeous orange hue, and smell absolutely divine. Ladle into bowls and get ready for pure comfort!