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Parve
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours
Diets
Rorie is sharing her warm, creamy, hearty and filling Kabocha squash soup that is perfect for fall. Plus she even shares tips with us on how to pick the best possible squash! Watch more Living Full ‘n Free with Rorie!
2 pounds kabocha squash, cubed (about 1 medium squash)
8 ounces carrots (2 long and thick), peeled and chunked
1 large onion, chopped
2 ribs of celery, chopped
2 cloves garlic, chopped
1/4-inch piece of fresh ginger root, peeled and grated (or 1/2 cube Gefen Frozen Ginger)
1/4 teaspoon Gefen Ground Cumin
1/4 teaspoon cinnamon
2 tablespoons olive oil
2 teaspoons Tuscanini Sea Salt
1/4 teaspoon black pepper
4 cups water (or 5 for a thinner version)
Bake the kabocha squash whole at 350 degrees Fahrenheit for 30 minutes, to soften it enough to make cutting and peeling easier. Allow the squash to cool enough to handle.
Cut in half and into a few large pieces. Remove the skin. Weigh two pounds of squash flesh to use in soup. (Any leftover squash can be toasted with oil, cinnamon, and salt on 400 degrees Fahrenheit for 20-30 minutes for a yummy side dish.)
While the squash is baking, peel and chunk the carrots.
In a pot set to a low flame, heat the oil and sauté the onions, covered, for 10 minutes. Then add celery, cover, and continue cooking for five minutes.
Once slightly soft, add the garlic and ginger and sauté until fragrant.
Then add squash and carrots, water, cumin, cinnamon, salt, pepper and water. Cover and bring to a boil.
Once boiling, bring to low and cook for two hours. Use an immersion blender to purée the soup until smooth and creamy. Add additional water if needed once puréed.
How Would You
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Mmmm delicious! I added leek when sauteeing the onions and added lots of flavor too! This one’s a keeper
This soup is delicious! So cozy and tasty!
Hi, we don’t provide calories, however there are free websites that can calculate it for you.