Roasted Kabocha Squash Soup

Method12 steps

1. 1

   Step 1: Preheat the oven to 425°F (220°C).

2. 2

   Step 2: On a stable board, place the squash on its side and remove the tough stem. Start the cut with the knife tip and use a slow sawing motion through the hard skin. Place it on the cut side, halve it, scoop out and discard the seeds, then quarter it. Quarter the onion with its skin on. Roughly chop the ginger and peel the 6 garlic cloves.

   Uses 1 medium kabocha squash (about 2 lb / 1 kg), or acorn or butternut squash · 1 medium yellow onion, skin on · 1.5 inches (4 cm) ginger, roughly chopped · 6 cloves garlic

3. 3

   Step 3: Line a baking tray with parchment paper and arrange the prepared squash, onion, ginger and garlic on it.

   Uses prepared squash, onion, ginger and garlic

4. 4

   Step 4: Drizzle the vegetables with 1 tablespoon of the maple syrup and the 1 tablespoon roasting olive oil. Rub over the squash and onion, then sprinkle with 1/2 teaspoon of the measured salt (1/2 tsp). Reserve the other tablespoon maple syrup and the other teaspoon salt for blending.

   Uses prepared vegetables on the tray · 1 tbsp maple syrup · 1 tbsp olive oil, for roasting · 1/2 tsp salt

5. 5

   Step 5: Arrange the squash and onion skin-side up. Tuck the garlic and ginger under the squash pieces so they stay moist and are protected from burning.

   Uses oiled, salted vegetables with maple syrup

6. 6

   Step 6: Roast at 425°F (220°C) for the first 30 minutes.

   First half of vegetable roast · 30 minUses arranged vegetables ready to roast

7. 7

   Step 7: Turn the squash and onion onto their other cut sides, keeping the skins up. Continue roasting for about 30 minutes more, about 1 hour in total, until the squash flesh is tender enough to scoop and blend. Check as it cooks and avoid burning the aromatics.

   Finish roasting vegetables · 30 minUses partly roasted squash, onion, ginger and garlic

8. 8

   Step 8: Let the roasted vegetables cool for 5–10 minutes, until the squash is safe to handle.

   Cool squash for handling · 10 minUses tender roasted vegetables

9. 9

   Step 9: Peel off and discard the squash skin and the dried outer onion layer. Keep the roasted squash and onion flesh, ginger and garlic. Remove tough ginger skin if needed.

   Uses roasted vegetables cooled for handling

10. 10

    Step 10: Put the roasted vegetable flesh, ginger and garlic into a pot with the remaining 1 tablespoon maple syrup, remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1 cup vegetable broth and 2 tablespoons butter or olive oil. Blend with a hand blender until smooth, about 5 minutes. Alternatively use a countertop blender suitable for warm food, following its manufacturer instructions, then return the soup to a pot.

    Uses peeled roasted vegetables and aromatics · 1 tbsp maple syrup · 1 tsp salt · 1/2 teaspoon cumin powder · 1 cup vegetable broth · 2 tbsp butter, or olive oil for the vegan choice

11. 11

    Step 11: Taste the blended soup. Add extra vegetable broth a little at a time if you want it thinner, and extra salt if needed; blend again to combine. Warm gently in the pot, stirring, until hot for serving.

    Uses smooth blended squash soup · Extra vegetable broth, as needed to thin the soup · Extra salt, to taste if needed

12. 12

    Step 12: Ladle the hot soup into bowls. If desired, garnish with a little olive oil or heavy cream, chopped sage or thyme and ground black pepper. Serve with ready-toasted bread if using.

    Uses hot squash soup adjusted to taste · Olive oil or heavy cream, to taste for garnish (optional) · Fresh sage or thyme, chopped, to taste for garnish (optional) · Black pepper, to taste for garnish (optional) · Toasted bread, as desired for serving