kabocha Squash Soup
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Sometimes basic is best, as with this roasted kabocha squash soup flavored with sage mushrooms.
  • 2 Tbsp (26g) olive oil
  • 1 kabocha squash (roughly 3 pounds)
  • 1 yellow onion
  • 1 cup sliced brown mushrooms (roughly 5 mushrooms)
  • 2 carrots, sliced, optional
  • 3 garlic cloves, minced
  • 1 tsp (5g) salt
  • 1 tsp (1g) sage, to taste
  • ½ tsp (2,5g) black pepper
  • 4 cups (946mL) low-sodium chicken broth
  1. Slice the squash in half, place the halves on a baking pan, drizzle them with a tiny bit of olive oil and sprinkle them with salt.
  2. Bake at 400 degrees for 30-45 minutes, or until the squash meat is tender when cut with a knife.
  3. Place the rest of the veggies on a roasting pan, drizzle with olive oil and season with salt, pepper and sage.
  4. Bake in the oven at 400 degrees until the veggies are tender, stirring often.
  5. *You can also saute the veggies on the stove top.
  6. To do so, heat the oil in a large pan over medium-high heat and cook the onions, carrots and garlic for 5-10 minutes or until they are starting to become tender and the onions are translucent.
  7. Add ½ tsp (2,5g) salt, ¼ tsp (1g) black pepper and ¼ tsp (0,25g)sage.
  8. Stir in the sliced mushrooms and continue cooking the veggies until they are tender.
  9. Remove the veggies from the heat and let them cool until they can be blended in the blender.
  10. Add roughly 2 cups (470mL) of chicken broth in the blender and then add the squash, blending all of the veggies into a smooth mix.
  11. Pour the squash-veggie puree back into the large pan and let simmer on medium heat.
  12. Add the remaining chicken broth and season the soup to taste with the remaining salt, black pepper and sage.
Recipe by Honest Cooking at https://honestcooking.com/kobacha-squash-soup/