Print Recipe

Roasted Kabocha Squash and Ginger Soup

Course: Main Course, Soup
Cuisine: American
Keyword: soup, squash
Servings: 4 Servings
Author: Nadina Villacis


  • 1 Kabocha Squash
  • 1 tsp of olive oil
  • salt
  • 1 TBSP of Avocado Oil
  • 1 onion chopped
  • 1 cup of chopped celery
  • 1 TBSP of minced garlic
  • 1 tsp of ginger
  • 4 cups of vegetable stock
  • salt and pepper to taste


  • Preheat your oven to 400 degrees
  • Cut squash in half and remove the guts and seeds
  • Drizzle olive oil and salt over the pieces
  • Lay the halves facedown onto the baking sheet and bake for 30-40 minutes. Check to make sure that the squash pieces are soft when you remove it from the oven
  • Scoop out the insides of your squash and set aside in a bowl
  • In a large pot heat your avocado oil
  • Add the onion, celery and garlic stirring until the onions and garlic are starting to brown a little
  • Add the ginger, vegetable stock and roasted squash. Stir often.
  • Bring your soup to a boil for 5 minutes, and then simmer for 20 minutes
  • Add salt and pepper to taste
  • Remove soup from heat and blend using an immersion blender. Blend until you see the soup getting a thick texture
  • Serve with your favourite toppings like cilantro, basil or coconut milk
  • Enjoy!
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