Kabocha Spinach Soup
Cozy up with a bowl of velvety Kabocha Spinach Soup, a nourishing blend of roasted kabocha squash, fresh spinach, and fragrant spices. This creamy soup is elevated with a splash of unsweetened coconut milk for a luscious texture, while cumin and coriander add earthy warmth to every spoonful. Roasting the kabocha enhances its natural sweetness, perfectly complemented by sautéed aromatics like onion and garlic. Packed with vibrant veggies and nutrient-rich ingredients, this gluten-free and vegan dish is ideal for a wholesome lunch, dinner, or starter. Garnished with fresh parsley, it’s as beautiful as it is satisfying. Ready in just under an hour, this recipe is a perfect balance of comforting and wholesome flavors.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) kabocha squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups fresh spinach
- 4 cups vegetable broth
- 1 cup (unsweetened) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Carefully cut the kabocha squash in half. Scoop out the seeds and stringy bits. Slice into large wedges.
Place the squash wedges on the baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, dice the yellow onion and mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 5-6 minutes until softened.
Add the minced garlic, ground cumin, and ground coriander to the pot. Cook for 1 minute until fragrant.
Once the kabocha squash is roasted, carefully scoop the flesh out of the skin and add it to the pot with the onions.
Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
Add the fresh spinach to the pot and cook for another 2-3 minutes, just until the spinach wilts.
Using an immersion blender (or transferring in batches to a countertop blender), puree the soup until smooth and creamy.
Stir in the coconut milk and season with salt and black pepper to taste. Heat gently over low heat if needed, but do not let it boil.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 57.6 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4901 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
