Creamy Kabocha Squash Soup with Ginger and Turmeric

This creamy kabocha squash soup is a warm and comforting dish that's perfect for a cold day. The squash is roasted until it's tender and sweet, and then it's blended with coconut milk, ginger, and turmeric to create a smooth and flavorful soup. The soup is finished with a touch of cinnamon and black pepper for a hint of spice.

Kabocha squash is a Japanese winter squash that's known for its sweet and nutty flavor. It's a great source of vitamins A and C, and it's also a good source of dietary fiber. I first tried kabocha squash a few years ago when I was living in Japan, and I've been a fan ever since. I love its sweet and earthy flavor, and it's so versatile. You can roast it, steam it, or boil it, and it's delicious in both sweet and savory dishes.This soup is inspired by a traditional Japanese kabocha squash soup that I had at a restaurant in Tokyo. The soup was creamy and flavorful, and it had a hint of sweetness from the squash. I decided to make my own version of the soup, and I added a few of my own twists. I roasted the squash before adding it to the soup to give it a deeper flavor, and I used coconut milk instead of heavy cream to make the soup lighter and more dairy-free-friendly. I also added a touch of ginger and turmeric to the soup for a bit of spice and warmth.The result is a creamy and flavorful soup that's perfect for a cold day. The roasted squash gives the soup a deep and savory flavor, and the coconut milk makes it creamy and rich. The ginger and turmeric add a bit of spice and warmth, and the cinnamon and black pepper add a touch of complexity. This soup is sure to become a favorite in your home.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 medium kabocha squash, peeled and cubed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 4 cups vegetable broth

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, turmeric, cinnamon, and black pepper and cook for 1 minute more.
4. Add the squash and vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, or until the squash is tender.
6. Puree the soup with an immersion blender or in a regular blender until smooth.
7. Season to taste with additional spices, if desired.
8. Serve hot.

Why It Works

• Roasting the squash before adding it to the soup gives it a deeper and more flavorful taste.
• Using coconut milk instead of heavy cream makes the soup lighter and more dairy-free-friendly.
• Adding ginger and turmeric to the soup gives it a bit of spice and warmth.
• The cinnamon and black pepper add a touch of complexity to the soup.