Zesty Kabocha Squash Soup
A comforting and flavorful soup that showcases the natural sweetness of kabocha squash. The addition of almond milk creates a creamy texture, while the spices add warmth and depth of flavor.
Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a bright orange flesh. It is a popular ingredient in Japanese cuisine, often used in soups, stews, and tempura. This soup is inspired by the classic Japanese kabocha no nimono (simmered kabocha), but with a few twists to make it more flavorful and satisfying. The addition of onion and garlic adds depth to the flavor, while the almond milk creates a creamy texture that is both rich and comforting. The cumin, coriander, and cinnamon add warmth and spice, balancing out the sweetness of the squash. This soup is a great way to enjoy the flavors of fall and is sure to become a favorite in your household.
Zesty Kabocha Squash Soup Zesty Kabocha Squash Soup Zesty Kabocha Squash Soup Zesty Kabocha Squash Soup
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 kabocha squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
Instructions
  1. In a large pot or Dutch oven over medium heat, sauté the onion and garlic in a little bit of olive oil until softened.
  2. Add the kabocha squash and vegetable broth to the pot and bring to a boil.
  3. Reduce heat to low and simmer for 20 minutes, or until the squash is tender.
  4. Puree the soup with an immersion blender or in a regular blender until smooth.
  5. Stir in the almond milk, cumin, coriander, cinnamon, salt, and pepper.
  6. Serve warm and enjoy!
Why It Works
  • The kabocha squash is roasted before being added to the soup, which intensifies its sweetness and flavor.
  • The addition of onion and garlic adds depth to the flavor, while the almond milk creates a creamy texture that is both rich and comforting.
  • The cumin, coriander, and cinnamon add warmth and spice, balancing out the sweetness of the squash.
  • The soup is simmered until the squash is tender and the flavors have melded together.