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You. Guys. I’m sooo, so, so excited as a result of immediately I’m sharing a serious sneak peek– this recipe is from the NEW cookbook (popping out subsequent month, ah!). And it’s an excellent one, buddies. Excellent for fall, warming to the bone and so wealthy and velvety and decadent. I can’t get sufficient of it.

To me, there’s something so scrumptious and comforting about this soup, though the substances are so easy and clear. It’s a type of staples for us that I can return to many times and by no means get bored with it. Plus you possibly can all the time shake issues up with completely different toppings to get a brand new expertise every time you get pleasure from this soup. Enjoyable toppings can embody: entire milk Greek yogurt, crumbled rice crackers, avocado, chia or toasted pumpkin seeds, arugula, kale, shredded hen or pesto.

Facet notice– for those who can’t discover kaboucha squash, use a big butternut squash, medium pumpkin, or another squash selection you favor as a substitute, equaling roughly 2-Three cups when mashed. And for those who’re brief on time, you possibly can skip the onion utterly.

I’ve a sense this soup goes to hitch your roster of fall favs very quickly. In the case of our busy, quick, full lives, all of us may use extra easy recipes with little hands-on prep time. Nearly all of this soup’s cooking time is roasting the squash within the oven– aka you may be enjoying with little ones, wiping down the kitchen, taking pictures off an e mail or two, and many others, whereas the squash roasts away. It’s the very best, and I can’t wait so that you can get pleasure from it.

(Psst! For extra fast and clear recipes like this, be certain you try my new cookbook that comes out in November. AND– later this week, I’ll be revealing the e book cowl proper right here on the weblog. Keep tuned!)

Print Recipe

Roasted Kaboucha Squash Soup



  1. Preheat the oven to 425ºF and line a baking sheet with parchment paper.
    Place squash entire on the baking sheet, drizzle with olive oil and sprinkle with sea salt and pepper and roast for 45-50 minutes or till you possibly can simply poke it with a fork.

  2. Take away and let cool earlier than you slice open, scoop out seeds, and add flesh to your blender. Alternatively, when you’ve got an excellent knife, you possibly can reduce the squash into items and scoop out the seeds earlier than baking, which can reduce down on the general roasting time. Each methods work nice.

  3. Within the meantime, add a little bit of olive oil to a big stockpot over low-medium warmth. Add onions to sauté. Let prepare dinner for five minutes till translucent. Then, add onions, coconut milk, broth, sea salt and pepper to the blender with the squash.

  4. Puree till easy, including extra broth for those who desire a thinner consistency. Serve heat, with toppings of your selection when able to eat.