Preparation time
15 minutes
Total time
60 minutes
Difficulty
low
Servings
4
Meal
supper
Ingredients
1 kabocha squash
1 cup cream
2 tablespoons olive oil
4 cloves garlic
4 cups water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
Instructions
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Preheat your oven to 400°F (200°C).
Cut the kabocha squash in half, remove the seeds, and slice into wedges.
Place squash wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.
While the squash is roasting, mince the garlic.
In a large pot, heat the remaining olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
Add the roasted kabocha squash to the pot along with water and bring to a boil.
Reduce heat and simmer for 10 minutes.
Using an immersion blender or regular blender, puree the soup until smooth.
Stir in the cream and reheat gently, not allowing it to boil.
Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if using.
Serve hot.