This Roasted Kabocha Squash Soup is sure to be your new favorite soup this fall. Naturally gluten-free, this soup is also dairy-free, vegan and paleo while still being 100% decadent, creamy and delicious!
Guys, I am so excited to share this soup recipe with you all today.
First things first though, this recipe was 100% the first time I had ever bought, tried, and cooked a kabocha squash. Crazy, right?!
No matter how hard I tried, I never seemed to be able to find kabocha squash when I lived in LA. Even my beloved Sprouts market didn’t carry them – and they carry every squash out there! So imagine my suprise when I found kabocha squash in my new Sprouts out here in the country. It must be the location, right? Farm town and all that? Who cares – all I know now is that I’m hooked!
So here’s how this recipe went:
I’m going to roast this. That’s the best way to test out the flavor, right?
*nibbling on roasted squash*
Oh my gosh, this needs to be in a soup. Like, right now. Do I have broth?
Bubble, bubble, toil and trouble – wait, is that how it goes?
And now that you’ve seen the inner workings of my brain, we should probably move right along…
Though I don’t follow a Paleo diet, somehow all of my recent soups have been of the paleo variety. Do you remember my Paleo Sweet Potato Soup? I’ve actually already made that soup this month. It’s by far one of my favorite soups [for ease and flavor!], which was sort of the inspiration for this Roasted Kabocha Squash Soup. I went sans crockpot of course since there was roasting involved, but the ingredient list is pretty similar for both soups. Does that make me a bad recipe creator? Should I have just kept that to myself as a dirty little secret? 😉
Want in on another dirty little secret? Though this kabocha squash soup is pretty dang tasty, I started sweating while eating it because the temperatures climbed back into the 100s here this week. Why on earth did I make soup when its 100 degrees out? I sort of asked myself that question too…
Regardless, the high temperatures aren’t going to keep me from polishing off this soup. It. Is. Ahhhmazing.
Though I have to admit, I am a little sad that I only have two actual soup recipes on my blog. For someone who loves soups as much as I do, I should have a ton more on here! I guess that is going to be my goal this fall and winter – add more soups to the blog! Preferably more soups that aren’t orange…
Though I’m going to do my best from sharing any more orange soups with you guys [at least till I add soups of a different color 😉 ] I am most definitely going to be purchasing several more kabocha squash this fall/winter. Does anyone have any other ideas for them other than roasting? I already have a sort of far-fetched idea in my head that I’m going back and forth on. It should be an interesting one if it works out!
- 1 kabocha squash
- 2 tablespoons olive oil, divided
- 1 shallot, diced
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 1 can light coconut milk
- 4 cups vegetable broth, low sodium
- 1 teaspoon sea salt
- 1/2 teaspoon fresh pepper
- Preheat oven to 400 degrees. Line two baking sheets with parchment.
- Chop squash into wedges. Rub 1 tablespoon of olive oil onto squash on both sides. Roast for 20 minutes or until for tender.
- While squash is roasting, heat olive oil in a large pot over medium heat. Add the shallot, garlic and carrots and cook until carrots are soft. Remove from heat.
- When squash is done, remove from oven and let cool until cool enough to handle. Remove the skins, then add the squash to the pot with the carrots.
- Cover squash with broth and coconut milk. Heat until boiling, then reduce and cook for 5 minutes.
- Turn off the heat and puree the soup using an immesion blender. Soup can also be added to a high-speed blender and blended until smooth.
- Add salt and pepper to taste.
- Serve with a drizzle of coconut milk and freshly cracked pepper.
Looking for more paleo soup like this Roasted Kabocha Squash Soup?
This post is linked up for Gluten-Free Fridays!
Have you ever tried kabocha squash before?