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Kabocha Squash Soup

This sweet autumn soup is deliciously smooth and satisfying.
Course: Dinner, Soup
Keyword: antiinflammatory, curry, engine2diet, esselstyn, tumeric, vegan, wfpb, wfpbno
Servings: 6
Calories:
Author: Crystal's Recipes

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

Instructions

  • 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.