A Bit of History
Kabocha squash, a type of Japanese winter squash, is commonly grown in Japan, Thailand, Hawaii, Mexico, and parts of the USA. While scientists believe that most squashes originated in North and South America, Kabocha made its way to Asia and Europe via explorers in the 1500s. Often referred to as a Japanese pumpkin it boasts a sweeter, nuttier flavor compared to butternut squash or sweet potatoes. This nutty pumpkin happens to be one of my favorites to incorporate into a variety of recipes, especially paired with ginger in my easy Silky Kabocha Squash Lemongrass soup recipe.
About the Recipe: Kabocha Squash Lemongrass Soup
Kabocha, while low in calories, packs an amazing amount of healthy nutrients including fiber, vitamins, antioxidants, and potassium. My latest farm box contained beautiful ginger and fresh lemongrass, which turned out to be a perfect pairing with a nutty pumpkin! Lemongrass adds a tangy, citrus flavor to dishes and retains flavor even during long cooking times. Ginger provides amazing zing, while quinoa and beans ramp up the protein to keep you fueled. Simply roast all the vegetables, scoop out cooked squash, and blend. After blending, stir in cooked quinoa and beans, and garnish with fresh cilantro. You will definitely want to add this recipe to your meal prep rotation!
Silky Roasted Kabocha Squash Soup with Lemongrass, Ginger, & Quinoa
- 2 small kabocha squash (8 cups roasted)
- 1 1/2 yellow onions peeled and quartered
- 5 cloves garlic, peeled
- 1/2 inch fresh ginger root peeled and roughly chopped*
- 2 stalks lemongrass, outer layers and ends removed, and then sliced
- 2 tbsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tbsp curry powder
- 1/4 tsp cayenne pepper
- 2 cups white beans cooked
- 2 cups quinoa cooked
- 6-7 cups vegetable broth
- salt and pepper to taste
- 1 cup fresh cilantro chopped for serving
- 1/2 cup toasted pepitas for serving (optional)
- Cut squash in half. Use a spoon to scoop out seeds and discard. Sprinkle cut squash with salt and spray with olive oil.
- Roast squash cut side down at 400 degrees F for about an hour.
- While squash begins to roast, wrap garlic and ginger in foil and place on baking tray. On the same tray, place prepared lemonsgrass and onion wedges. Roast for 30 minutes at 400 degrees F.
- When squash is finished roasting use an ice scooper to remove cooked squash from the shell. Transfer all roasted items to a blender (or transfer to a pot and use an immersion blender).
- Working in batches, blend squash, onion, garlic, ginger, lemongrass, beans, spices, and enough broth to process.
- Transfer blended mixture to a large pot over low heat. Add any remaining broth if needed. Taste and adjust seasonings.
- Stir in cooked quinoa.
- Garnish each bowl with fresh cilantro prior to serving.
Need more soup recipes for those cozy fall evenings? Try these other ultratruffle favorites!