"All I think of when I look at Fall squashes is how they belong in my blender. Roasted Kabocha squash soup coming in hot! I made this right before I left for the East Coast and just looking at a photo of this soup now impacts me on a spiritual and emotional level. It’s super easy, super delicious, and absolutely comforting as the weather cools. Try it for yourself!"
Kabocha Squash Soup with Radishes
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Recipe Intro From copinaco
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- Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 2-3
Recipe Card
ingredients
- 1 Kabocha squash, cut into 1" cubes
- 2 tablespoon avocado oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 1/4 cup unsweetened almond yogurt
- 2 cups vegetable broth
- 1 teaspoon Simply Organic cumin
- 1-2 radishes, sliced
- 1 teaspoon everything bagel seasoning
- 2 tablespoon chopped dill
- 1/4 cup roasted chickpeas
Method
Step 1
Preheat the oven to 350℉. Line a pan with parchment paper or cooking spray.
Step 2
Add squash cubes onto the pan and drizzle with 1 tbsp avocado oil and salt. Roast in the oven for 35-45 minutes, until softened.
Step 3
Heat a skillet over medium heat. Add avocado oil, carrot, and onion. Sautee until the onions are translucent and the carrots are soft.
Step 4
Combine roasted squash, sautéed carrot and onion, almond milk yogurt, vegetable broth and cumin in a blender. Blend until thick and creamy.
Step 5
Pour into serving bowls and top with radish slices, everything bagel seasoning, yogurt, dill, and roasted chickpeas.