Description
Cozy up with a bowl of rich, velvety kabocha squash soup that tastes like pure comfort in every spoonful. This easy recipe brings warmth and flavor to your table in the most delicious way.
Ingredients
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2 lbs kabocha squash, peeled, seeded, and cubed
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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3 garlic cloves, minced
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1 teaspoon fresh ginger, grated
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4 cups vegetable broth or chicken broth
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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Salt and black pepper to taste
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1/2 cup coconut milk or heavy cream
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1 tablespoon maple syrup
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Juice of 1/2 lemon
Instructions
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Peel, seed, and cube the kabocha squash into even pieces.
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Heat olive oil in a large pot and sauté onion until soft and slightly golden.
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Add garlic and ginger, cooking until fragrant.
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Stir in cumin and smoked paprika, then add the squash cubes.
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Pour in broth and bring to a boil, then simmer until squash is tender.
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Blend the soup until smooth using an immersion blender or standard blender.
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Stir in coconut milk, maple syrup, and lemon juice, then season to taste and serve.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American