Smoky Kabocha Squash Soup

by katerina on October 16, 2012

I make approximately one squash soup recipe a month between September and March every year, and every year I have to create a few new ones for variety. This vegan squash recipe is different because it is deliciously smokey thanks to the secret ingredient: hot paprika.

Smoky Squash and Garbanzo Bean Soup

Other great options include curried, with potatoes and chives, red lentil and coconut, and coconut curry.

Print Recipe

Smoky Kabocha Squash Soup

(serves 4)

1 kabocha squash (*)
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, finely chopped
1/2 teaspoon hot smoked paprika
salt and pepper
2 leaves fresh sage
1 400ml can chickpeas
optional garnish: paprika, fresh olive oil, sage

Turn on your oven to 350F. Wash the squash and cut it in half. Wrap each half in tin foil, place on a baking sheet and bake for an hour. (*)You can also use leftover cooked squash, if you want to substitute use approximately 4 cups.

Remove from the oven and allow to cool while you start the rest of the soup. Heat a large saucepan to medium low heat. Add the olive oil and the onion. Sweat until soft. Add the minced garlic, paprika and a 1/4 teaspoon of salt.

Remove the seeds and stringy middle of the squash and discard. Remove the flesh from the squash and discard the rind. Stir the squash into the onions. Add 4 cups of water and the fresh sage. Drain the can of chickpeas and give it a good rinse, add half of the chickpeas to the soup. Bring to a simmer and simmer for 20 minutes.

Remove the sage and discard. Transfer the soup to a blender and pulse until very smooth. Place back in the saucepan along with the remaining chickpeas. Bring to a simmer. Check for seasoning and add salt as necessary. Serve hot garnished with olive oil.

Prep Time: 75 minutes | Cooking Time: 20 minutes | Total Time:95 minutes
Calories(approximate per serving): 295

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