Roasted Kabocha Squash and Ginger Soup

January 29, 2019


Cold winter days in Toronto call for some warm soup! I roasted this Kabocha Squash and made it into a comforting bowl of soup! Hope that you try this delicious recipe with your favourite squash!



Roasted Kabocha Squash and Ginger Soup



  • 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



  1. Preheat your oven to 400 degrees

  2. Cut squash in half and remove the guts and seeds

  3. Drizzle olive oil and salt over the pieces

  4. 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

  5. Scoop out the insides of your squash and set aside in a bowl

  6. In a large pot heat your avocado oil

  7. Add the onion, celery and garlic stirring until the onions and garlic are starting to brown a little

  8. Add the ginger, vegetable stock and roasted squash. Stir often. 

  9. Bring your soup to a boil for 5 minutes, and then simmer for 20 minutes

  10. Add salt and pepper to taste

  11. Remove soup from heat and blend using an immersion blender. Blend until you see the soup getting a thick texture

  12. Serve with your favourite toppings like cilantro, basil or coconut milk

  13. Enjoy!

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