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You. Guys. I’m sooo, so, so excited as a result of at the moment I’m sharing just a little sneak peek– a recipe from the NEW cookbook (popping out subsequent month, ahhh! On November 19th! ). And it’s one, I’ve to say.. considered one 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…. nevertheless it’s secretly so easy and clear and pure. You gotta like it when it occurs, proper? I just about make it everytime we have now individuals over this time of 12 months— particularly on busy work days. You possibly can roast the squash forward of time or do all of it in a instantpot too, if you wish to pace it up. Nearly all of this soup’s cooking time is roasting the squash within the oven– aka you may be taking part in with little ones, wiping down the kitchen, taking pictures off an e mail or two, and so on, whereas the squash roasts away.

Add just a little toppings bar, and also you’re set. I like just a little 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 superb too. 

Aspect be aware– should you can’t discover kabocha squash, use a big butternut squash, medium pumpkin, or some other squash selection you favor as an alternative, equaling roughly 2-Three cups when mashed. And should you’re brief on time, you may skip the onion utterly.

(Psst! For extra fast and wholesome recipes like this, ensure you take a look at 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 received 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 may 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, in case you have an excellent knife, you may lower the squash into items and scoop out the seeds earlier than baking, which can lower 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 cook 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 should you favor a thinner consistency. Serve heat, with toppings of your alternative when able to eat.