Thank you for visiting my website.
I'm just getting started on my mission to offer hundreds and eventually thousands of ad-free recipes and meal plans.
PREP
COOK
INACTIVE
20 min
1 hr 30 min
0 min
TOTAL TIME
1 hr 50 min
COOKING METHOD(S):
Oven, Stovetop
Roasted Kabocha and Fragrant Spices That Taste Like Fall
Kabocha is the squash I reach for when I want a soup that tastes like it simmered all afternoon. It roasts up sweeter and drier than butternut, so the flavor stays concentrated instead of watery. Ginger and a pinch of warm spices give it a gentle glow without heat taking over, the coconut milk turns it velvety, and a squeeze of lime at the end keeps the whole pot bright. Most of the cooking is hands-off, which leaves you free to toast the pepitas and set the table. Serve it as a cozy dinner with crusty bread, or ladle small cups as a starter when company comes over.
Related Recipes
Caramelized Roasted Kabocha Squash Wedges
Apple Cider & Herb Brined Sunday Chicken
Velvety Kabocha Squash & Coconut Bisque
CATEGORY:
Soups & Stews
SERVINGS
4
+
-
SERVING SIZE
2 cups
INGREDIENTS
1 small (about 2 lb)
Kabocha Squash (cut in half and seeded)
2 Tbsp
Extra-Virgin Olive Oil (divided)
1 small
Yellow Onions (diced)
2 cloves
Garlic (minced)
2 Tbsp
Fresh Ginger (grated)
1 tsp
Onion Powder
1 tsp
Garlic Powder
1 tsp
Ground Cumin
1 tsp
Ground Coriander
1 tsp
Ground Ginger
1 tsp
Fennel Seeds
1/8 tsp
Ground Cinnamon
1/8 tsp
Ground Nutmeg
1 tsp
Kosher Salt (divided, plus more to taste)
1/4 tsp
Black Pepper
1/8 tsp
Cayenne Pepper
3 cups
Water
1 Tbsp
Vegetable Bouillon Paste
3/4 lb
Yukon Gold Potatoes (peeled and cut into 1-inch pieces)
1 can (13.5 oz)
Canned Coconut Milk (full-fat, reserve some for drizzling)
2 tsp
Fresh Lime Juice
2 Tbsp
Cilantro (chopped)
1/4 cup
Pepitas (toasted)
INSTRUCTIONS
Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Brush the insides and the cut surfaces of the kabocha squash with half of the olive oil and sprinkle with half of the kosher salt and all of the black pepper.
Place the squash cut side down on the baking sheet and roast for 15 to 30 minutes, until a knife slides easily through the thickest part and the skin gives when pressed. The thickness of the squash can be uneven, so some parts will be done before others. If a few sections are still a bit firm, don’t worry; they soften in the soup later. Let the squash cool for about 10 minutes, until safe to handle, then scoop the flesh into a bowl and discard the skin.
While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes, stirring now and then, until soft and translucent.
Add the fresh garlic and fresh ginger and cook for 1 minute, until fragrant. Add the ground ginger, cumin, coriander, fennel seed, garlic powder, onion powder, cinnamon, nutmeg, and cayenne pepper and cook for 2 to 3 minutes, stirring to coat the onion, until the spices smell toasty and start to stick to the bottom of the pot.
Pour in the water to deglaze, scraping up any stubborn bits from the bottom of the pot.
Add the vegetable bouillon and stir to dissolve it. Add the roasted squash, potatoes, and remaining kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are soft and break apart easily when stirred.
Remove the pot from the heat. Shake the can of coconut milk well, then stir it into the pot, holding back a few spoonfuls for drizzling. Blend with an immersion blender for 1 to 2 minutes, until completely smooth. If using a countertop blender, work in batches, fill the jar no more than halfway, and vent the lid with a towel held over the top. I usually let the soup cool a bit before blending, then reheat it on the stove.
Return the pot to low heat and stir in the lime juice. Warm for 2 to 3 minutes (5 to 10 if the soup cooled before blending), until steaming, without letting it boil. Taste and add more kosher salt if needed. If the bisque is thicker than you like, stir in a splash of water.
Ladle into bowls, drizzle with the reserved coconut milk, and top with the toasted pepitas and cilantro.
Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Brush the insides and the cut surfaces of the kabocha squash with half of the olive oil and sprinkle with half of the kosher salt and all of the black pepper.
Place the squash cut side down on the baking sheet and roast for 15 to 30 minutes, until a knife slides easily through the thickest part and the skin gives when pressed. The thickness of the squash can be uneven, so some parts will be done before others. If a few sections are still a bit firm, don’t worry; they soften in the soup later. Let the squash cool for about 10 minutes, until safe to handle, then scoop the flesh into a bowl and discard the skin.
While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes, stirring now and then, until soft and translucent.
Add the fresh garlic and fresh ginger and cook for 1 minute, until fragrant. Add the ground ginger, cumin, coriander, fennel seed, garlic powder, onion powder, cinnamon, nutmeg, and cayenne pepper and cook for 2 to 3 minutes, stirring to coat the onion, until the spices smell toasty and start to stick to the bottom of the pot.
Pour in the water to deglaze, scraping up any stubborn bits from the bottom of the pot.
Add the vegetable bouillon and stir to dissolve it. Add the roasted squash, potatoes, and remaining kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are soft and break apart easily when stirred.
Remove the pot from the heat. Shake the can of coconut milk well, then stir it into the pot, holding back a few spoonfuls for drizzling. Blend with an immersion blender for 1 to 2 minutes, until completely smooth. If using a countertop blender, work in batches, fill the jar no more than halfway, and vent the lid with a towel held over the top. I usually let the soup cool a bit before blending, then reheat it on the stove.
Return the pot to low heat and stir in the lime juice. Warm for 2 to 3 minutes (5 to 10 if the soup cooled before blending), until steaming, without letting it boil. Taste and add more kosher salt if needed. If the bisque is thicker than you like, stir in a splash of water.
Ladle into bowls, drizzle with the reserved coconut milk, and top with the toasted pepitas and cilantro.
