spicy roasted kabocha squash soup
September 26, 2019
A perfect soup for when the leaves start to change colour and you find yourself bundling under blankets. Autumn has arrived.
Honestly, Kabocha squash is not usually my go-to-squash - Butternut has a claim on that title. But when I do find one magically appearing in my pantry, I make soup.
Kabocha is a Japanese squash - in Japan it could reference any squash or pumpkin.
It's a versatile food and the ratio of squash flesh to the inner-seed/goop is high so you'll get a lot of use from it (as compared to a pumpkin), buuuuut it's a bi**h to cut. If you find you're putting your fingers in danger because the squash just won't slice, toss it in the oven for ten minutes and then try again. This will help to soften it up.
Soups like this one, make me want to make soup more often. It's healthy, easy to make, filling and gives you that "I'm warm inside & out" feeling - which I'm especially grateful for when Autumn or Winter arrives.
Set the oven to 400°F. Cut the ends of the butternut squash & slice straight down the middle. Scoop the seeds out of each side. Arrange cut-side up on a baking sheet and brush with the oil, covering all the cut flesh parts (including where you cut the top & bottom). Sprinkle with salt, pepper and garlic powder. Roast for 45-50 minutes or until you can easily pierce the flesh with a fork.
Pro Tip: When sprinkling with salt, do so about a foot above the item, this will help distribute the salt more evenly.
Pull the squash out of the oven and let it cool slightly. Now use a spoon to scoop out the goopy insides of the squash (don't burn yourself, it will still be hot). Using a fork, mix and mash all the remaining ingredients with the squash goop in a bowl & serve immediately.
Try not to eat it all to yourself. I did this earlier this week. My tummy was very uncomfortable.