Oh kabocha squash. I would write a sonnet professing my love to you if I were clever and/or awake enough to do so. (I fell asleep while formatting this post last night so this is one of those write while drinking coffee before work type posts.)
Instead of a sonnet or lengthy description of why I love kabocha so much (quick rundown: it’s just that good) I’m going to share a delicious curried kabocha squash soup recipe. It is slightly sweet, slightly spicy, and is sure to warm your stomach and your soul. I’ve been eating it for days and can’t get enough.
Curried Kabocha Squash Soup
Makes 12 servings
Ingredients
- 1 large (about 4lb) kabocha squash
- 1 medium (about 2 lb) acorn squash
- 1 bulb garlic
- 1 quarter cup fresh sage, roughly chopped
- 2 quarts vegetable broth
- 1 large sweet onion
- 4 tbsp olive oil
- 3 tbsp maple syrup
- Salt, pepper, paprika, and curry powder, to taste
Directions
- Preheat oven to 400 degrees.
- Cut squash in half, brush cut halves with olive oil, and season generously with salt, pepper, and paprika
- Place squash halves face down on a pair of baking sheets
- Cut the top off of a bulb of garlic. Drizzle the cut end with olive oil, and wrap in aluminum foil.
- Place the garlic and squash in the oven, and bake for 1 hour.
- Remove squash and garlic from the oven and set aside to cool
- In a large stock pot, sautee the onion with a small quantity of olive oil, until soft and translucent (about 5 minutes)
- Add the squash and scoop the roasted garlic out of the hulls
- Pour in the vegetable broth and stir until everything is combined
- Stir in the chopped sage, cover, and simmer over medium heat for 30 minutes.
- Season with salt, pepper, and curry powder.
- Add the maple syrup.
- Blend with an immersion blender until everything is smooth
- Re-cover the pot and simmer for an additional 30 minutes.
- Serve and enjoy!
I hope you try this recipe out and experience the deliciousness that is kabocha is for yourself. Let me know what you think if you do!
Questions of the Day: Have you tried kabocha? What is your favorite soup flavor? Is anyone else not a morning person?
Full disclosure: Squashes intimidate me, but this recipe makes me think it’s TOTALLY worth it! Plus, I love any excuse to use my immersion blender, haha
It’s such a good soup! Totally worth the intimidation of cutting squash!
I’ve never tried kabocha (confession: I even had to double check your post to make sure I spelled it right!), but I think this soup sounds delicious. I really need to get an immersion blender!
Kabocha is my favorite! It has such a heartier taste to me than other squash!
Hellooooo, yummy and healthy- best of both worlds! 🙂
-Ashley
Le Stylo Rouge
I’m in love with this soup!
This sounds awesome! I am a big-time kabocha lover too 🙂
You would love this soup!
Silly question: what’s the difference in Kabocha squash and butternut squash? Because I love some butternut squash soup!
Kabocha tastes sweeter and heartier to me. Just soo good! Here’s an article I found that breaks down the differences between them all: http://www.onegreenplanet.org/vegan-food/winter-squash-101-acorn-kabocha-and-butternut-squash/
This looks so healthy and delicious. I will for sure have to make it this fall!
You will love it! I’ve been eating it daily!
This looks delicious!
Thanks Wendy!
Hi Erin, I always like to take the time to read other people’s blogs, especially those people who are kind enough to spend and to give their time reading mine, as you did. 🙂
This is a fantastic sounding recipe and it has me salivating as I sit here at my desk writing to you from Scotland.
I love the personal style of your blog. So I’m looking forward to keeping up to date with you, and I’m adding you to my bloglovin list so I can. Thanks again. 😀
Aw thanks for the really nice comment Neil! I was really happy with how this soup turned out. If you try it I hope you love it!
YUM! I tried my first ever kabocha squash this week and I am in love! My go-to for fall…and really year round…is sweet potato and acorn squash soup – just a bit of broth, spices, and coconut milk! I might just need to make this recipe this weekend though!!
That sounds amazing! I love sweet potato and coconut milk so I will need to try that sometime!
I’ve never tried kabocha squash, but I DO love all things curry, so that’s gotten me won over! 🙂
This is such a delicious soup!
I could totally cozy up to a heaping bowl of this soup. Squash and curry pair so well together.
Yum yum yum! I will have to try this soup. It would be perfect on a chilly night like tonight 🙂