Roasted Kabocha Squash Soup
This roasted Kabocha squash soup is creamy and deliciously flavored with lots of fresh herbs. Typical of North Italian cuisine, it can be an entree or a side.
Prep Time10 mins
Cook Time40 mins
Peel and dice the kabocha squash in 1.2" thick cubes.
On a cutting board, finely chop the fresh rosemary and sage, and thinly slice the onion.
At this point you can either bake your squash in the oven or roast it in a large pan.
If you decide to bake it, preheat the oven to 350F (180C), place the diced squash in a bowl, together with the onion. Add in all the seasonings (olive oil, herbs, nutmeg and salt), and mix with your hands to make sure all cubes are evenly coated.
Transfer the squash over a baking tray lined with parchment paper and bake for 20 to 25 minutes, or until soft.
If you want to cook the squash in a pan instead, heat up the extra virgin olive oil, add in the chopped herbs and sliced onion, let stir fry for a minute until the onion is translucent and and then add in the diced Kabocha.
Add in dry herbs, salt and nutmeg and mix them in with a wooden spoon. Cover with a lid and cook and medium for about 20 minutes, adding a bit of water in pan of needed to prevent to squash from sticking to the pan.
Once your Kabocha squash is roasted, transfer it in a high speed blender together with the water, coconut milk and nutritional yeast and blend until smooth and creamy to perfection.
Depending on your preference, you can add more liquid if you like your soup a bit less thick.
Garnish with pistachio crumbs and fresh rosemary