Kabocha Creamy Japanese Squash Soup Recipes

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ROASTED KABOCHA SQUASH SOUP



Roasted Kabocha Squash Soup image

Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.

Provided by Elise Bauer

Categories     Soup

Time 1h45m

Yield 6

Number Of Ingredients 14

1/2 large kabocha squash, seeded (about 3 to 4 pounds for the 1/2 squash)
2 1/2 tablespoons extra virgin olive oil, divided
Salt
2 cups chopped or sliced onions
2 ribs celery, sliced
3 cloves garlic, chopped (about 1 tablespoon)
2-inch piece fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
2 teaspoons kosher salt
1/4 teaspoon black pepper
Lime juice, for serving
Chopped fresh cilantro, for serving

Steps:

  • Preheat the oven: Set the oven to 400°F.

Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

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