Roasted Kabocha Squash Soup Recipes

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ROASTED KABOCHA SQUASH



Roasted Kabocha Squash image

Simple, easy recipe.

Provided by D. Shiznit

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 3

1 kabocha squash, cut into wedges and seeded
sea salt to taste
1 tablespoon olive oil, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
  • Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g

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

ROAST KABOCHA SOUP WITH LEMON GRASS CREAM



Roast Kabocha Soup with Lemon Grass Cream image

Provided by Nathan Lyon

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 large kabocha squash, cut in 1/2, seeds removed
1 tablespoon picked thyme leaves
Salt and freshly ground black pepper
6 tablespoons olive oil
1 cup heavy cream
1 stalk lemon grass, thick end only, finely chopped
1 small carrot, roughly chopped
1 small Spanish onion, roughly chopped
1 small leek, white portion only, roughly chopped
6 cups chicken stock, heated
Chives, cut in 1-inch sections, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
  • In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
  • In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
  • When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
  • Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.

ROASTED KABOCHA SQUASH AND CELERY ROOT SOUP



Roasted Kabocha Squash and Celery Root Soup image

A rich and lovely soup for the harvest season, this gets its complex flavor from the subtle layering of celery root and turnip under the sweet, golden Kabocha squash. The browned butter and maple syrup stirred in at the end turn these simple ingredients into a luxury soup. Source: Anna Thomas, Love Soup. Also made public on her Facebook page.

Provided by averybird

Categories     Pumpkin

Time 1h50m

Yield 10 10 cups, 6-7 serving(s)

Number Of Ingredients 15

1 (2 1/2 lb) kabocha squash
3 medium turnips or 12 ounces turnips
1 medium celery root or 12 ounces celery root
1 1/2 tablespoons olive oil
1 1/2 teaspoons sea salt, more to taste
2 leeks, white and light green parts only or 1 1/2 cups leeks, chopped
1 large yellow onion
1 pinch rosemary
2 -3 cups light vegetable broth
2 -3 tablespoons fresh lemon juice, more to taste
1 pinch hot paprika or 1 pinch cayenne
3 tablespoons pure maple syrup
3 tablespoons unsalted butter
3/4 cup chopped pecans, lightly toasted
additional fruity olive oil

Steps:

  • Preheat the oven to 400°F Cut the Kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut-side down on a lightly oiled non-stick baking sheet. Peel the turnips and cut them in wedges. Peel the celery root and cut it in 1" pieces. Toss the turnips and celery root with about half a tablespoon of the olive oil and a pinch of sea salt, and spread them on another baking sheet.
  • Roast all the prepared vegetables in the hot oven for about 50 to 60 minutes, or until the squash gives easily when poked with a wooden spoon, and the turnips and celery root are tender and flecked with dark brown (note: I found the celery root/turnips were done faster, at about 30 minutes Check on them periodically.) When the squash is cool enough to handle, scoop it out of its shell.
  • While those vegetables are roasting, cut the leeks in half lengthwise, wash them thoroughly and slice thinly, using only the white and very light green parts. Set aside. Chop the onion and sauté it gently in the remaining tablespoon of olive oil, with a dash of salt and the rosemary, until it is soft and golden brown.
  • In a soup pot, combine the roasted squash, turnips, celery root, leeks and sautéed onions with 4 cups water and a teaspoon of salt. Simmer the vegetables, covered, about twenty minutes to let them get perfectly soft. Add two cups vegetable broth, two tablespoons fresh lemon juice, a pinch of hot paprika or cayenne and 3 tablespoons pure maple syrup.
  • Allow the soup to cool somewhat, then puree it in a blender or in the pot with an immersion blender. Add a little more vegetable broth if the soup is too thick to pour easily from a ladle. Return the soup to a clean pot and bring it back to a simmer.
  • In a small saucepan, melt the butter. Lower the heat and keep cooking the butter for a few minutes, stirring with a whisk, until it is a light golden brown. Stir the browned butter into the soup.
  • Taste the soup, and correct the seasoning, whisking in more salt, lemon juice, or maple syrup as needed. This last step is essential, as Kabocha squashes can vary in sweetness, and lemons certainly vary in acidity. And as always, when working on the sweet-sour balance you reach that point where only a good pinch of salt will make it right.
  • Drizzle a thin thread of olive oil on top of each serving of this soup, and then sprinkle it with a spoonful of toasted, chopped pecans.

Nutrition Facts : Calories 311.6, Fat 19.4, SaturatedFat 5, Cholesterol 15.3, Sodium 638.9, Carbohydrate 35.7, Fiber 6.2, Sugar 15.4, Protein 4.4

ROASTED KABOCHA SQUASH SOUP



Roasted Kabocha Squash Soup image

The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or sugar pumpkin are the best alternatives); choose a squash that feels heavy for its size and is free of soft spots.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h5m

Yield Makes about 6 cups

Number Of Ingredients 13

2 1/4 pounds kabocha squash
1 onion, peeled and quartered (8 ounces)
4 cloves garlic, peeled
2 tablespoons extra-virgin olive oil, plus more for roasting
Kosher salt
1/3 cup seeded and sliced dried ancho chiles (1-2 chiles)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
4 cups low-sodium chicken broth
1 ear corn, shucked
1/4 cup pepitas (green hulled pumpkin seeds)
1/4 cup sour cream
Lime wedges, for serving

Steps:

  • Preheat oven to 400 degrees with rack on the top third. Cut squash in half, scoop out seeds, then cut into 2-inch wedges. Combine squash, onion, and garlic on a rimmed baking sheet. Drizzle generously with oil and season with salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and flipping vegetables halfway through (remove garlic and reserve if browning too quickly). Let cool slightly; when cool enough to handle, remove skins from squash and discard.
  • Heat 2 tablespoons oil in a large saucepan over medium-high. Add chile strips and spices; toast, stirring occasionally, until fragrant and chile has softened slightly (1-2 minutes). Add roasted vegetables and broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes.
  • Meanwhile, prepare garnishes: Using tongs, roast corn over an open flame on medium-high, or under the broiler, turning occasionally, until kernels are tender and charred in spots, about 6 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off of cob. Heat pepitas in a small skillet over medium-high, stirring, until toasted and popping (about 4 minutes). Set aside. To make crema, mix sour cream and 2 tablespoons water.
  • In batches, puree soup in a blender. Season with salt. Strain for smoother texture, if desired. Return blended soup to the pot and reheat gently on the stove. Divide into bowls and serve with blackened corn kernels, toasted pepitas, crema, and lime wedges.

ROASTED KABOCHA SQUASH SOUP WITH PANCETTA AND SAGE



Roasted Kabocha Squash Soup with Pancetta and Sage image

Categories     Soup/Stew     Blender     Pork     Vegetable     Appetizer     Squash     Fall     Sage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings (about 11 cups)

Number Of Ingredients 10

1 (4-lb) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage
1/4 lb sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red-wine vinegar

Steps:

  • Roast squash:
  • Preheat oven to 400°F.
  • Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.
  • Fry sage leaves while squash roasts:
  • Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.
  • Cook pancetta and make soup:
  • Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
  • Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.
  • Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water.
  • Stir in vinegar and salt and pepper to taste.
  • Serve sprinkled with pancetta and fried sage leaves.

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From duttonestate.com


SQUASH AUTUMN RECIPES
Search: Autumn Squash Recipes. As soon as the weather starts to turn at the start of fall, Butternut Squash Soup is one of my FAVORITE dishes to enjoy Ingredients I have seen it in yellow most commonly, but also green or white Integrative Nutrition student Sherrie Scaglione shares a flavorful recipe for a seasonal soup filled with squash, greens, and beans Toss the …
From trv.bdt.fvg.it


ROASTED KABOCHA SQUASH SOUP WITH HOMEMADE SODA BREAD
2021-05-22 You’ll use these as a topping for the kabocha squash soup. Now, use a hand blender on your squash soup to make it creamy. Add in 1/3 cup of cream and stir with a wooden spoon until fully blended. Making the homemade soda bread. This bread pairs perfectly with the kabocha squash soup. To make it, you need a large mixing bowl to make the dough ...
From powerofpositivity.com


ROASTED KABOCHA SQUASH BOWL WITH AUTUMN VEGETABLES RECIPE
Pour into a bowl or small pitcher. Shortly before serving, in a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add beans and red pepper; cook just until crisp-tender to bite, 4 to 5 minutes. Drain well and season to taste with salt and pepper. Transfer squash bowl to a serving bowl or platter.
From myrecipes.com


ROASTED KABOCHA SQUASH RECIPE - LOVE AND LEMONS
2021-10-17 Line 2 baking sheets with parchment paper. Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender.
From loveandlemons.com


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