Roasted Kabocha Squash Soup
Roasted kabocha squash soup with chipotle pepper, cumin, lime, sour cream and cilantro. An easy and satisfying soup.
Servings: 4
Equipment
- Blender
Ingredients
The Soup
- 1 onion or leek chopped
- 4 tbsp cilantro stems finely chopped
- 1 clove garlic
- 1/4 tsp chipotle powder more or less
- 1/8 tsp cumin
- 3 C stock or water
- 1/4 kabocha squash roasted
Garnish
- 3 limes cut in wedges
- sour cream
- pepitas sunflower seeds or any nuts you like
- cilantro leaves
- scallions sliced
- avocado diced
Instructions
- Roast your squash till tender. I used some I had leftover, but you can just as easily roast some in a 375°F oven for 45 mins until tender and slightly browned. It’s good with a little color on it.
- Next, chop up that leek or onion, and if you’re using a leek make sure it is super clean, and grit free. Sauté that with some butter or oil, whichever you like, along with the cilantro stems until translucent. Next add in your chopped garlic, chipotle powder and cumin. Cook for just a minute or two, until you can smell the garlic and the spices are slightly toasted.
- Add your water, or stock, and roasted squash and simmer for 20mins.
- Then blend it up! I used an immersion blender here, but you can use a countertop stand blender too, just be careful not to burn yourself, and blend in batches.
- To top the soup I mixed 2 big teaspoons of sour cream with the juice from half a lime. If you want to do even better, get some real crema. We didn’t have any, so the sour cream and lime will do in a pinch. Then top with whatever other goodies you like, avocado, cilantro, nuts and eat up!
Did You Make This Recipe?
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