Roasted Kabocha Squash Soup | Vegan & Gluten-Free Recipe

Preheat the oven to 400°F (200°C).

Cut the kabocha squash in half and remove the seeds. Brush the cut sides with olive oil and place them cut-side down on a baking sheet.

Roast the squash in the preheated oven for about 30-40 minutes, or until tender.

While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Once the squash is done roasting, scoop the flesh out of the skin and add it to the pot with the onions and garlic.

Pour in the vegetable broth and add the ground ginger, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for about 10 minutes to allow the flavors to meld.

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

If desired, stir in the coconut milk for added creaminess and heat through.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

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