Golden Kabocha Squash Soup with Toasted Seeds
This silky golden soup uses kabocha squash for a naturally sweet, nutty flavor that’s perfect for chilly nights. Toasted seeds add crunch and a dose of texture that makes it feel extra special. It’s an easy soup recipe that works well for both weeknight dinners and holiday gatherings. A colorful, comforting bowl that brightens up any winter table.
Golden Kabocha Squash Soup with Toasted Seeds
4
servingsKeep the screen of your device on
Ingredients
1 medium kabocha squash (about 3 lbs), peeled, seeded, and cubed
1 tablespoon olive oil (or avocado oil for a neutral flavor)
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 teaspoon salt, plus more to taste
1/2 teaspoon ground cumin (optional, for added warmth)
4 cups vegetable broth (or chicken broth for added richness)
1/2 cup heavy cream (or full-fat coconut milk for a dairy-free version)
Freshly ground black pepper, to taste
For topping: 1/4 cup toasted pumpkin seeds (pepitas)
Optional: chopped chives, swirl of cream
Directions
- Sauté aromatics: In a Dutch oven, heat oil over medium heat. Add onion and cook for 5 to 7 minutes until soft. Stir in garlic and ginger; cook 1 more minute.
- Cook squash: Add squash, salt, and cumin. Stir to coat in aromatics.
- Simmer: Pour in broth, bring to a boil, then reduce to a simmer. Cover and cook 20 to 25 minutes, until squash is fork-tender.
- Blend: Use an immersion blender to purée until smooth. Or carefully blend in batches using a high-speed blender.
- Finish: Stir in heavy cream. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle into bowls and top with toasted pumpkin seeds. Add chives or a swirl of cream if desired.
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