20 Minute Spicy Kabocha Squash Soup
Sweet, spicy, and creamy, this satisfying bowl of kabocha squash soup is fast and simple to make.
Servings: 4
Ingredients
- 1 small kabocha squash peeled, cored, and diced
- 1 onion diced
- 2 cloves garlic chopped
- 1 small knob ginger chopped
- 1 tomato diced
- 1-2 tbsp oil I use leftover sardine oil
- coriander optional
Spice mixture
- 1 tsp garam masala powder
- 1 tsp chilli powder I use kashmiri chilli
- 1 tsp coriander powder
- 1 tsp salt or to taste
Instructions
- Heat oil in large pot and sauté chopped onions, garlic and ginger over medium heat.
- Once onions become translucent, add spice mixture (and salt) and fry until aromatic (this will not take long - 10-20 seconds).
- Add chopped tomatoes to deglaze the pot. Then add chopped kabocha squash. Mix, then add enough water to cover the vegetables.
- Bring to a boil then simmer over low-medium heat for 10-15 minutes, or until tender.
- Remove from heat (let cool slightly if your blender requires it), and blend with an immersion blender until smooth. Adjust consistency by adding more water as needed. Add more salt as needed to taste.
- Serve with croutons or crusty bread. (Optional: garnish with coriander.) Enjoy!
Video
@hellenshouse make this spicy kabocha soup with me. The recipe is so easy and is on my blog https://hellenshouse.com #soupseason #pumpkinsoup #veganuary #veganrecipes #souprecipes #healthyrecipes
♬ Little Things - Adrian Berenguer