This soup is amazingly satisfying. Roasting all the vegetables first really adds a nice touch of flavor to this dish. Dense in flavor, creamy in texture. A perfect warm meal. Kabocha is one of my favorite squashes. It is so dense and rich and sweet. I recommend not subbing the squash. The kabocha is really what gives this soup it’s beautifully sweet flavor. This soup is so delicious that I did not feel the need to add a bunch of spices.
I had somewhat planned ahead for this as my oven was on for some stuffed mushrooms that I was making one evening, and so I decided to jump on the heat opportunity and throw in my squash as well as 4 large bell peppers to roast so I could make a soup the next day for lunch. Which made this soup seem very quick and simple to make. Although I truly loved it and will turn on the oven just for those ingredients so I can make it again 🙂
- 1 onion
- 2 TBS olive oil
- 1 medium sized kabocha squash
- 4 large red bell peppers
- 7-9 cups of liquid (I did half water, half vegetable broth), depending on the thickness you like
- salt to taste
- preheat oven to 375* F
- wash cut your peppers in 4’s, taking out the seeds and stem, lay them on a baking sheet
- put your whole squash in the oven as is
- check the peppers after 30 minutes, if the skin is turning brown and starting to pull away from the flesh, take them out
- put them in a closed container to cool
- take out the squash after 45 minutes or until you can easily stick a knife through it
- peel the bell peppers (the baking makes the skin so easily to peel.)**
- peel and seed the squash**
- put all ingredients in the blender and blend until nice and smooth (you will have to do this in 2 batches)
- serve and enjoy!
**you do not have to peel these as the skin is edible, I wanted to do it for an ultra creamy texture.