KTA's Quick & 'Ono Recipe: Roasted Kabocha Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk reduces calories while maintaining a creamy texture.

kabocha squash

🥗Healthier: butternut squash

💰Cheaper: acorn squash

Acorn squash is often more affordable and has a similar flavor profile.

Add 2 tablespoons of extra virgin olive oil to a bowl.

Season with 1 tablespoon of salt and 2 teaspoons of fresh cracked black pepper.

Slice 1 onion thinly and add to the bowl.

Add 2 tablespoons of unsalted whole butter to a pot and melt it over medium heat until browned.

Peel the kabocha squash using a sharp knife, cutting off the skin in small sections.

Coat the peeled squash with olive oil, salt, and pepper in a bowl.

Preheat the oven to 375°F (190°C).

Place the coated squash in a roasting pan and roast for about 10-15 minutes, checking after 8-10 minutes for color.

Once the squash is roasted, let it rest off to the side.

Add the sliced onions to the pot with brown butter and cook until softened and lightly browned.

Add the roasted kabocha squash to the pot with the onions.

Stir in the bay leaf, turmeric, curry powder, and thyme, mixing well.

Pour in 2 cups of chicken stock, adding enough liquid to barely cover the squash.

Simmer for about 15-20 minutes until flavors meld and squash is cooked through.

Remove the bay leaf and blend the soup until smooth, then return it to the pot.

Add 2 cups of whole milk and 1 cup of heavy cream to the blended soup and simmer without boiling for 5-10 minutes.

Season with salt and pepper to taste, then serve with a goat cheese puree and fresh mint on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens