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Kabocha Lemongrass Soup

Silky Roasted Kabocha Squash Soup with Lemongrass, Ginger, & Quinoa

A warmly spiced, comforting, and protein packed, and gluten-free soup with roasted kabocha squash, lemongrass, ginger, white beans, and quinoa. Soup can be made in advance for a quick, easy weeknight meal.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 tsp 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)

Method
 

Roasting
  1. Cut squash in half. Use a spoon to scoop out seeds and discard. Sprinkle cut squash with salt and spray with olive oil.
  2. Roast squash cut side down at 400 degrees F for about an hour.
  3. 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.
Blending
  1. 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).
  2. Working in batches, blend squash, onion, garlic, ginger, lemongrass, beans, spices, and enough broth to process.
  3. Transfer blended mixture to a large pot over low heat. Add any remaining broth if needed. Taste and adjust seasonings.
  4. Stir in cooked quinoa.
  5. Garnish each bowl with fresh cilantro prior to serving.

Notes

*if using baby ginger as pictured in post then increase the amount of ginger to 1-1/2 inches. Store bought ginger root has a stronger flavor and requires a lesser amount.