This Oven Roasted Kabocha Squash Soup recipe is perfect for cold fall and winter days. Made creamy with coconut milk, it’s both gluten free, paleo and Whole30 compliant. Enjoy a cup for dinner or breakfast!
Have you heard of kabocha squash? I hadn’t until last year, when I tried it in a chicken curry and was sold. It’s mild and slightly sweet, similar to butternut squash. I’ve been wanting to create a fall soup recipe using squash and knew this would be a good bet.
I decided to roast the squash first, so it could caramelize since then it tastes that much better.
Just look at the caramelized kabocha goodness.
The addition of sautéed leeks and shallots in this recipe bring a mild and slightly sweet onion flavor. Combine that with the creaminess of the coconut milk and you’ve got freaking heaven in a spoon.
See the creaminess happening right here?
As I was creating this recipe, I honest to God tried it for the first time and said out loud “oh, that’s gooooood”. Like stretched out the “good” and everything. In fact it was so good that I kept eating it until I wasn’t full for dinner. Whoops.
So see below for the only Oven Roasted Kabocha Squash Soup you’ll ever need. And if you’re in a soup/salad/sandwich kind of mood, check these recipes out:
– Cashew Grape Chicken Salad
– Kohlrabi, Kale, & Carrot Colelaw
– Lean Green Spring Salad
– Ultimate Gluten Free Tuna Melt
– Gluten Free Grilled Cheese Sandwich
Pin this Oven Roasted Kabocha Squash Soup with Coconut Milk for later!
Recipe for Oven Roasted Kabocha Squash Soup with Coconut Milk
Oven Roasted Kabocha Squash Soup with Coconut Milk
For roasting the squash:
- 3.5 pounds kabocha squash
- 2 tablespoons avocado oil
- 1/2 tablespoon kosher salt
For the rest of the soup once squash is roasted
- 1-2 leeks white and very light green parts only, thinly sliced (about 1 cup)
- 2 medium shallots thinly sliced (about 1.5 cups)
- 1 tablespoon coconut oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 4 cups broth chicken or vegetable
- 1/2 apple diced
- 1/2 cup full-fat coconut milk
- 1 tsp kosher salt plus more to taste
- 1/2 tsp pepper plus more to taste
A cutting board
A large sharp knife
A spoon or melon baller
Measuring cups and spoons
A sheet pan
One large bowl
A large pot or dutch oven
An immersion blender (or stand blender)
- Preheat the oven to 400 degrees F.
Cut the squash in half and scoop out the seeds with a spoon or melon baller.
- Slice the squash into crescent shapes and place in a bowl. Pour in the 2 tablespoons avocado oil and 1/2 tablespoon kosher salt. Mix to combine.
- Lay the squash out in a single layer and put in the oven for 40 to 45 minutes, flipping at the halfway mark.
- Once the squash is very soft and starting to brown, remove from oven and let cool.
- After the squash cools, slice off the peel and cut up the squash into chunks.
Wash, dry, then thinly slice the leeks using a sharp knife and a cutting board.
- Thinly slice the shallots and place both the leeks and shallots aside.
- Heat a large pot or dutch oven over medium heat. Add 1 tablespoon of coconut oil and let melt until shimmering.
Pour the shallots and leeks into the pot and salute until soft, 4-5 minutes.
Add the cinnamon, nutmeg, and ginger and saute for roughly 30 seconds, until fragrant.
Pour in the broth, then add the diced apple and the cut up squash to the pot. The broth should nearly cover the contents of the pot.
Increase the heat to high and bring to a simmer, then reduce the heat to low and continue to simmer for 15 minutes.
Let cool slightly, then use the immersion blender to mix the soup until it reaches a creamy consistency with no chunks. You could also transfer to a stand blender and blend in batches, whichever is your preference.
Once the soup is blended, add the 1/2 cup of full fat coconut milk. Blend again until incorporated.
Taste the soup, then add salt and pepper to your taste and stir in. I typically start with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper, then add more as necessary.