Kabocha Squash Soup
by Jenna Weber on Sep 12, 2011
This squash soup is easy to make and filling. Jenna Weber of Eat, Live, Run shares this recipe in a full post at the Fresh Tastes blog.
- Servings
- 2 servings
- Course
- Soup and Stew
Ingredients
- 1 large kabocha squash
- 2 cups vegetable stock
- ½ tsp salt
- pinch of cayenne pepper
- 1 tbsp brown sugar
Instructions
-
Preheat oven to 400 degrees and line a baking sheet with either parchment paper or a silpat.
-
Hack the kabocha squash in half and scoop out the seeds. Very carefully, hack the squash into thick pieces. Lay pieces on baking sheet and roast for 30-40 minutes until tender, flipping halfway through.
-
Let roasted squash cool then peel or slice off the green skin. Transfer squash to a food processor or blender and add the vegetable stock, salt, cayenne and brown sugar. Process until smooth.
-
Re-heat soup on the stove and garnish with fresh rosemary for serving.