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Bowls of kabocha ginger soup next to sliced bread.
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Kabocha Apple Ginger Soup

This warming squash soup made with roasted kabocha squash, apples, and ginger is extremely easy to make.
Total Time1 hour
Course: Soup
Cuisine: American, Canadian
Diet: Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: Apple, Comfort Food, Kabocha, One Pot/Pan, Roast, Soup, Squash
Servings: 4

Equipment

  • Blender, food processor or immersion blender
  • Roasting tray

Ingredients

  • 1 medium kabocha squash
  • 1 onion
  • ½ bulb garlic
  • 4 slices ginger
  • 1 apple
  • 2 green chiles or sprinkle chili flakes optional
  • 1 tablespoon oil
  • 2 big tablespoons feta or 1 big tablespoon miso paste

To garnish

  • Yogurt or cream, feta, and/or tender herbs optional

Instructions

  • Preheat oven to 400 F.
  • Meanwhile, halve the kabocha squash and scoop out the seeds. Peel and quarter the onions, wash and peel the garlic, and roughly core and chop the apple.
  • Place all ingredients except for feta or miso in a roasting tray lined with aluminum foil. The oil should be evenly drizzled on the squash, apple, and aromatics. Fold/scrunch up the aluminum foil so the ingredients are covered on top. Covering or tenting the ingredients loosely like this with foil will trap steam inside and help the ingredient cook faster.
  • Roast until everything is tender, approximately 45 minutes depending on the size of the squash. Optional: open the aluminum foil after 25 minutes and continue roasting – total cooking time may increase but this will yield more crispy edges and caramelization.
  • When vegetables are tender, let cool slightly (or completely if necessary for your blender), then scoop out the flesh of the kabocha squash with a spoon. Blend the kabocha flesh, apple, aromatics, and feta or miso with water until smooth. Use enough water to blend smoothly.
  • Reheat the blended soup in a pot, adjusting for taste and consistency.
  • To serve, swirl in some cream or yogurt, sprinkle with more feta, or top with tender herbs.

Notes

The thickness of the soup can be adjusted after blending. The water amount will vary according to personal preference and the mass of the ingredients. Err on the side of less water when blending initially because it is easy to adjust by adding more water, but hard to undo too much water.