Rate this post

You. Guys. I’m sooo, so, so excited as a result of in the present day I’m sharing a little bit sneak peek– a recipe from the NEW cookbook (popping out subsequent month, ahhh! On November 19th! ). And it’s one, I’ve to say.. one in every of my very favourite soup recipes of all time.

It’s excellent for Fall & Winter– to heat up these little bones, and so velvety and decadent it feels such as you’re doing one thing unhealthy…. however it’s secretly so easy and clear and pure. You gotta adore it when it occurs, proper? I just about make it everytime we have now folks over this time of 12 months— particularly on busy work days. You may roast the squash forward of time or do all of it in a instantpot too, if you wish to velocity it up. The vast majority of this soup’s cooking time is roasting the squash within the oven– aka you could be taking part in with little ones, wiping down the kitchen, capturing off an electronic mail or two, and so on, whereas the squash roasts away.

Add a little bit toppings bar, and also you’re set. I like a little bit arugula and spicy pumpkin seeds on prime however issues like a dollop of complete milk Greek yogurt, crumbled rice crackers, avocado, chia, shredded kale, shredded hen or pesto are all wonderful too. 

Aspect observe– in case you can’t discover kabocha squash, use a big butternut squash, medium pumpkin, or every other squash selection you favor as a substitute, equaling roughly 2-Three cups when mashed. And in case you’re quick on time, you possibly can skip the onion fully.

(Psst! For extra fast and wholesome recipes like this, make certain you try my new cookbook, Merely Actual Consuming: Recipes and Rituals for a Wholesome Life Made Easy that comes out in November. AND– later this week, I’ve acquired one other particular reveal coming. Don’t miss it!)

Print Recipe

Roasted Kaboucha Squash Soup



  1. Preheat the oven to 425ºF and line a baking sheet with parchment paper.
    Place squash complete on the baking sheet, drizzle with olive oil and sprinkle with sea salt and pepper and roast for 45-50 minutes or till you possibly can simply poke it with a fork.

  2. Take away and let cool earlier than you slice open, scoop out seeds, and add flesh to your blender. Alternatively, if in case you have an excellent knife, you possibly can minimize the squash into items and scoop out the seeds earlier than baking, which can minimize down on the general roasting time. Each methods work nice.

  3. Within the meantime, add a little bit of olive oil to a big stockpot over low-medium warmth. Add onions to sauté. Let prepare dinner for five minutes till translucent. Then, add onions, coconut milk, broth, sea salt and pepper to the blender with the squash.

  4. Puree till easy, including extra broth in case you choose a thinner consistency. Serve heat, with toppings of your selection when able to eat.