Kabocha Squash Soup

This creamy, tasty, and healthy kabocha squash soup is made with roasted kabocha squash, coconut milk, thyme, and some spices. This vegan, low-carb, gluten-free soup is the ultimate comfort food for chilly nights!

5 from 9 votes

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Course: Soup

Cuisine: American

Keyword: Kabocha Squash Soup

Prep Time: 20

Cook Time: 40

Servings: servings

Calories: 211kcal

Ingredients

1 3 pound kabocha squash
1 small onion chopped
3 cloves garlic chopped
1 green onion chopped
2 sprigs fresh thyme
1 teaspoon Italian seasoning
1/4 cup coconut milk
4 cups vegetable broth
salt to taste

Instructions

Preheat oven to 400℉. Lightly brush or spray baking sheet lined with parchment paper, and set aside.
Wash the kabocha squash and cut it in half. Remove the seeds and the membranes.
Place the kabocha halves with the cut side down on the prepared baking sheet and cook for 30 minutes.
When the squash is tender, remove it from the oven and let it cool until it is able to handled. Scoop out the orange flesh into a bowl, and set aside.
Heat oil in a large pot or saucepan. Add onion, and cook until it is soft, about 3 minutes.
Stir in the garlic, green onion, thyme, and Italian seasoning, and cook for 1 minute.
Add the cooked kabocha squash, coconut milk, and vegetable broth, and cook for 5 minutes.
Season with salt and serve.

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