Have you ever been strolling through the produce section of any supermarket and, rather than just toss your staples into your cart, you stopped and wondered how you might pick up something out of your comfort zone or in which you lacked familiarity? If you haven’t, you should. Too often we just grab “the usuals” and move on with our busy lives. Maybe just grab something random and learn what to do with it. After all, many of us have smart phones at our fingertips throughout each and every day. OK, enough soap box 😀 , we’ll let you know where we’re going with this. We were rolling through Trader Joe’s and saw a funny looking squash and tossed it in the cart. It was a Kabocha, or Japanese Pumpkin, and we used it to make this Roasted Winter Squash Soup.

Kabocha is delightfully sweet, even sweeter than the popular butternut squash. The more we learned about this new discovery the more we thought a traditional Fall/Winter flavored soup would be the perfect application. Besides, there are a million “butternut squash soup” recipes out there and we like to be just a bit different. On the same note, feel free to sub butternut squash here if that’s what you have available near you.

Enough banter, let’s get to it 😉

Preparation: Roasted Winter Squash Soup

Peel the squash with a large vegetable peeler. Prep all of the vegetables into similar sized chunks. Peel the garlic but leave whole. In a mixing bowl toss all of the vegetables with oil, salt, and pepper. Preheat the oven to 400°F.

Roasted Winter Squash Soup Veggies in Bowl

Spread the contents onto a parchment paper (or foil) lined sheet pan (pic will only show one pan but this filled up two). Space out in a single layer and dust with cinnamon, allspice, and nutmeg.

Roast for 45 – 50 minutes, or until vegetables can be pierced easily with a fork.

In a pot, combine the roasted vegetables, coconut milk (shake can well!), pumpkin, and stock/broth. Use an immersion blender to blend the ingredients until smooth. Add the cayenne pepper and bay leaf/leaves and stir. Simmer for 15 minutes to let the flavors come together.

Ladle into bowls and top with pepitas or other squash seeds (optional). Serve with crusty bread (also optional but recommended). That’s it… not so bad, right? You don’t have to tell the family how simple that was. Simply enjoy.

If you like that, try this…

Equipment: Roasted Winter Squash Soup

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For this delicious Roasted Winter Squash Soup we used a few kitchen staples: a Dutch oven, a sheet pan with parchment paper, and an immersion blender. If you are looking for new or replacement items for your kitchen, here are a few items below (affiliate links):

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