Roasted Kabocha Squash Soup Recipe | Vegan Soup for Cold Weather

Preheat the oven to 375°F.

Slice the kabocha squash into about one-inch wedges and save the seeds.

Line a baking sheet with parchment paper and add the squash to the pan.

Toss the squash with oil or melted ghee and salt.

While the squash is roasting, mince about two tablespoons of shallots.

Chop about a half cup each of celery and carrots.

Add oil to a pan and temper the spices: add cumin seeds and fennel seeds.

Add ginger powder and shallots to the pan.

Add the chopped celery and carrots, cover, and sweat for 5-10 minutes.

Add yellow moong dal to the pan.

Pour in three cups of broth and one tablespoon of miso paste, then bring to a boil and reduce to a simmer.

After 25 minutes of roasting, take the squash out and flip them over; add the seeds to the pan at this time.

Add a cinnamon stick and star anise to the roasting squash.

Once the squash is done roasting, separate the skin and chop the squash into about one-inch cubes.

Reserve a cup of the chopped squash and blend it with some liquid.

Add the blended squash to the soup and mix to combine.

Toss arugula or other fresh greens with salt and lemon juice.

Sprinkle the roasted seeds on top and finish with the arugula.

Equipment Needed

Spice Level:

Dietary