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Roasted Kabocha Squash Soup

Roasted Kabocha Squash Soup

Now that fall is here, you might start noticing some brilliant colored squashes at your local farmer’s market or grocery store. Of course, you have your standard small sugar pumpkins and butternut squash, but an often-overlooked squash is Kabocha. It is dark green and generally about 3-5 lbs. It is a dense, strongly flavored and tasty squash that makes for an excellent fall soup.

From our kitchen to yours, Bennett


2 medium sized Kabocha squashes
1 yellow onion
2 garlic cloves, minced
3 tablespoons butter
5 cups of chicken stock
⅓ cup pumpkin seeds (toasted) for garnish
2 tablespoons olive oil for garnish
Sea salt and pepper to taste


Preheat your oven to 375 degrees
Cut the Kabocha squash in halves and remove seeds
Generously coat the interior with olive oil and sea salt and place cut side down on a baking sheet
Coat the top of the squash with olive oil and sea salt
Bake for 45 minutes and set aside
Sautee the onions and garlic with butter until soft
Add the chicken stock and squash (flesh removed)
Simmer for about 10 minutes and then add to a Vitamix Blender
Blend until well combined and then bring back to the pot to simmer

Serves 4


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