Kabocha Squash Soup

Vegan Kabocha Squash Soup is a little bit high carb, tasty, and cozy dish. The creamy and flavorful taste of soup comes from the combination of kabocha squash, onions, garlic, and plenty of spices. Another name for this kabocha is Japanese squash which is sweet and nutty-flavored. Additionally, it is a mainstay in a lot of vegetarian and vegan cuisines. Additionally, it is high in beta-carotene, Vitamin C, and antioxidants, which have a variety of health benefits. This Vegan Kabocha Squash Soup is specifically crafted according to the vegan diet. It is a great light main course or completely vegan starter that is perfect for parties. The detailed instructions listed below will help you prepare this soup.

STATS

• Course: Soup, Main dish, Starter
• Cuisine: American, International
• Diet: Vegan, Gluten-free, Vegetarian, Dairy-free
• Total Time: Forty minutes
• Preparation Time: Ten minutes
• Cook Time: Thirty minutes

EQUIPMENT

• Oven
• One spoon
• A sharp knife
• Chopping board
• Baking tray
• Nonstick pan
• Serving soup bowl

INGREDIENTS

• 3 pounds kabocha squash, approx. 1 pound
• Olive oil 3 tbsp
• One medium-sized chopped onion
• Crushed garlic cloves 2
• Grated ginger 1 tsp
• A hint of red pepper flakes
• Cumin half a teaspoon
• Dairy-free coconut milk 1 can, approx. 14 ounces
• Vegetable broth 2 cups
• Salt one tsp, or to taste
• Chopped black pepper 2 twists
• Apple cider vinegar 2 tbsps

Garnishing Options

• Squeezes lime 1
• Chopped fresh cilantro

INGREDIENT NOTES AND THEIR SUBSTITUTIONS

Kabocha squash:

• The other names for this squash are Japanese squash or chestnut pumpkin. It has a green outer layer and an orange interior. Other winter squashes like acorn, delicata, butternut, and pumpkin can be used as a replacement for this squash. Another option is to substitute sweet potatoes for kabocha.

Olive oil:

• Substitute it with avocado oil.

Ginger, garlic, and onion:

• We use three primary items to create the taste of the soup garlic, ginger, and onion. They enhance the scent, flavor, sweetness, and freshness.

Spices:

• The addition of grind cumin to this soup is fantastic. It complements the ginger, coconut milk, lime, and squash and adds an infusion of freshness.

Coconut milk:

• We used coconut milk because the density and texture of this milk are intense which gives the soup a thick texture.

INSTRUCTIONS

1. Set the oven temperature to 200 degrees centigrade.
2. Next, slice the kabocha squash into two pieces.
3. Using a spoon, scrape the squash’s seeds from the inside.
4. After that, shift the sliced squash to a chopping board.
5. Peel off its outer layer with a sharp knife.
6. Now, cut the squash into big sizes and place them on a baking tray.
7. Sprinkle black pepper, olive oil, and salt over the squash.
8. Roast them for thirty minutes or until they are tender.
9. At the same, pour the leftover olive oil into a big pan.
10. Add chopped onions to the pan.
11. Sautee them for five minutes at a moderate stovetop fire.
12. Next, add two cups of vegetable broth, coconut milk, and baked kabocha squash pieces to the pan.
13. Now, process it with an immersion blender to produce a velvety puree.
14. After that, simmer it for several minutes.
15. Next, add apple cider vinegar to the puree.
16. Mix well and simmer for only one minute.
17. After that, check the soup and add spices (if required).
18. The creamy and delicious Vegan Kabocha Squash Soup is ready.
19. Place the hot soup in a serving soup bowl.
20. Add lime juice and sprinkle cilantro over the dish.
21. Serve and savor with your loved ones.

SERVING SUGGESTIONS

• Serve the soup with homemade or air-fried croutons.
• Enjoy with an air-fryer or roasted chickpeas.
• Pair the creamy soup with crostini and focaccia bread.
• Add different protein food items to the soup.
• BBQ tofu or fried tofu goes well with the soup.
• Accompany this soup with mushroom pasta.
• Vegan curry and lentil bolognese also pairs well with the soup.

TIPS

• Choose a fresh, good-quality, and ripe kabocha squash.
• Use a high-quality and less-sodium vegetable broth.
• Incorporate a variety of spices such as curry powder, paprika, ginger powder, cumin, and coriander into the soup.
• Add a hint of non-dairy milk or cream to give this dish a velvety appearance.
• Don’t discard the seeds. Roast the seeds and after that use them for garnish.

STORAGE INFORMATION

Ahead of time:

• This kabocha squash soup is ideal to prepare in advance. You can bake the squash ahead of time and save it in the refrigerator for only three to four days. Alternatively, you can prepare it and store it in the freezer or fridge.

Fridge:

• Save the soup in a tightly sealed box and refrigerate it for three days.

Freezer:

• Cool down the warmed soup at an ambient temperature. After that, store the soup in a freezer-safe container for ninety days.

Reheating:

• You can rewarm your serving dish in a nonstick pot or in the microwave.

FAQs

Can I use another squash instead of kabocha?

• Yes, you can use different squashes such as pumpkin or acorn squash. You may need to make minor adjustments to the recipe because different squashes have varied amounts of moisture and sweetness.

Is it feasible to use canned Kabocha squash?

• It is easy to use canned squash but it is not advised for this recipe. Because the soup requires a sweeter and distinctive flavor. This kind of flavor is only possible by using fresh squash.

NUTRITIONAL INFORMATION

Yield 4 people servings
Total Calories 163 kcal
Carbohydrates 23 g
Protein 4 g
Dietary Fiber 9 g
Total Fat 8 g
Sugar 13 g
Iron 2 mg