Roasted Kabocha Squash Soup


October 6, 2018

Fall is here and so are squash! Don't be intimidated by their tough exterior, these kabocha squash are super easy to transform into delicious soups!

  • Prep: 25 mins
  • Cook: 20 mins


1Preheat oven to 350 degrees. Slice kabocha squash in half and remove seeds.

2Roast squash in the oven 350 degrees for about 30 minutes, or until soft. (You can eat the skin of kabocha, it’s delicious!)

3In a soup pot, coat the bottom with ghee and fry garlic 1 for about minute.

4Add squash and spices and mix well.

5Add water, bring to boil, then puree till smooth in blender or food processor.

6Serve warm and enjoy alone or with this week's baguette!


1/2 kabocha squash

1 tbsp ghee

2 cloves garlic, minced


1/2 tsp teaspoon salt

1 tsp cinnamon

1 tsp paprika

1 tsp cumin


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