This soup is cozy comfort in a bowl. Roasted kabocha squash, parsnips, onion, and garlic pair deliciously with fresh sage and thyme, and taste incredible when pureed together. Feel free to swap out another variety of winter squash that you may have on hand if you don’t have kabocha; butternut, acorn, and honeynut squash would all work wonderfully in this simple recipe.
Recipe and photo by Kate Jenkins of Vegukate!
- 1 kabocha squash*, cut into quarters and seeded
- 4 parsnips*, chopped
- 1 yellow onion*, quartered
- 4 cloves garlic*, peeled
- 2 Tbsp avocado oil or ghee
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp fresh sage*, roughly chopped
- 1 Tbsp fresh thyme*, roughly chopped
- 4 c vegetable or chicken broth*
- 1/2 tsp chili pepper flakes
- Preheat oven to 400 degrees F and line a baking tray with parchment paper. Add cut kabocha squash, parsnips, onion, and garlic cloves to baking tray and drizzle with ghee or avocado oil. Sprinkle sea salt, pepper, thyme, and sage on top.
- Roast vegetables for 25-30 minutes, or until squash is tender.
- Remove from oven and let cool slightly before handling. Carefully use a spoon to scoop flesh from kabocha squash skin and add to a high-speed blender or large pot, to use an immersion blender.
- Add remaining roasted veggies to blender or pot along with broth. Blend until soup is smooth and creamy with an immersion blender or in a high-speed blender.
- Divide soup into bowls and garnish with chopped fresh sage, black pepper, and a pinch of chili pepper flakes. Enjoy!
- If you don’t have kabocha squash on hand, don’t fret! You can also use butternut, acorn, or honeynut squash as a substitute.
- In case you splurged and two kabocha squashes, try making this Ancho Roasted Winter Squash with Avocado Lime Crema.