This recipe is a snapshot of two friends. One, who texted me a photo of a bowl of butternut soup she’d made next to a painting she was working on- two literal works of art, one comforting photo. Two, a new friend who generously gifted me a kabocha squash, knowing I’m vegan and oil-free, and always up for new vegetables. I combined the two and this incredible, hearty, heart-warming recipe was the result.

Feel free to use other squash types you love- acorn, pumpkin, etc. Whatever you do, please let me know what you thought in the comments below!

Crystal's Recipes

Kabocha Squash Soup

This sweet autumn soup is deliciously smooth and satisfying.

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Servings: 6

Course: Dinner, Soup

Calories:

Ingredients Method

Ingredients

1 whole butternut squash, peeled and cut into slices
1 whole kabocha squash, peeled and cut into slices
3 carrots, peeled and diced
5 celery stalks, diced
1 large yellow onion
3 cups water or more to cover
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp black pepper
1 tsp turmeric
1 tsp ginger
1 tsp coriander
1 tsp cumin
1/2 tsp cloves

Method

Preheat oven to 425°
Put butternut and kobucha squash on a tray lined with parchment paper or a silpat liner and roast for 30 minutes, or until tender all the way though.
In a large pot, add onion, carrots, and celery with water and spices. Heat on medium until onion begins to cook, stirring frequently.
Add all remaining ingredients (squashes) and enough water to just cover. Bring to a boil and simmer for 20 minutes, or until the carrots are cooked through.
Either using an immersion blender or a high-speed mixer, blend the soup until smooth. Serve hot. Keeps in the fridge 2-3 days.