It’s rare to enjoy a soup that fills you up. This vegan kabocha squash soup has a luxuriously creamy texture that keeps you coming back, spoonful after spoonful. It truly ticks all the boxes, and the best part (besides the addictive flavor) is that it comes together in just 30 minutes. Just keep in mind that cutting the kabocha squash will prove challenging and we suggest you sharpen your knife and proceed with caution.
Peeling and chopping a kabocha squash, or similar squash for that matter, is a challenge in and of itself. If you prefer not to handle that labor intensive process, you may be able to find pre-cut pumpkin or some squash variety at your local grocery store. Kabocha squash has a thick skin that you cannot peel with a regular peeler, so you have to cut it off with your knife. It looks like a smaller green pumpkin that tastes a little sweeter than butternut squash. That’s why it is the perfect squash to balance out the intensity from the cayenne pepper and ginger.
One of the cooler aspects of kabocha squash is that it has a lower glycemic load than sweet potato and pumpkin, so it won’t spike your blood sugar. It is a rich source of beta-carotene, which is a precursor to vitamin A, a nutrient that benefits the skin, eyes, immune system, and more. Finally, kabocha squash provides lots of vitamin C and small amounts of calcium, B-vitamins, potassium, iron, and magnesium. That means this soup is both highly delicious and nutritious. You won’t regret making it!
- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 2 Cloves Garlic crushed
- 1 tsp. ginger, peeled and finely diced
- 1 tsp. fresh thyme
- 1/2 tsp. cayenne pepper
- 1 (14-ounce) can coconut cream
- 2 c vegetable stock
- 9 c kabocha squash, peeled and cubed
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- Warm the olive oil in a large stockpot over medium heat for 30 seconds.
- Add the onion and sauté for two minutes before adding the garlic and ginger. Cook for an additional minute or so, stirring occasionally.
- Season with the fresh thyme leaves and cayenne pepper and then pour in the coconut cream and vegetable stock. Bring to a boil and then add the squash, sea salt, and pepper.
- Reduce the heat and simmer for about 10-15 minutes, or until the squash is soft and tender.
- You can either transfer the soup to a large blender and blend until smooth, or you can use an immersion blender in the pot to puree it until silky smooth.
- Taste once blended and adjust seasonings as needed. If it is too spicy, add a couple teaspoons of grade A maple syrup, stir, and then serve in bowls.