Kabocha Squash Soup

You’ve probably heard me raving about soups more times than I can count. You might be wondering, “Does she ever get tired of talking about it?” The answer is simple: No. Especially when fall and winter roll in, my kitchen smells perpetually of simmering soups. Among all the squashes I’ve experimented with, Kabocha squash stands out. While butternut squash soup gets a lot of attention, there’s something special about Kabocha Squash Soup. Its depth and creaminess set it apart. Truly, it’s the unsung hero of squash soups.

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Creamy Vegan Magic

Ah, cashew cream. It’s like nature’s sneaky little gift to all of us craving that creamy texture in our dishes while wanting to keep it dairy-free. Now, while it’s no breaking news that cashews can work some serious magic in the kitchen, every time I blend them into this silken smoothness and stir them into my soup, I’m blown away. It’s as if the cashews are whispering, “Who needs dairy when you’ve got us?” And trust me, when they join forces with our kabocha squash? It’s a culinary party you won’t want to miss. Soup’s on, and it’s rocking the vegan vibe!

Cashew Cream:

Toss equal parts cashews and water into a high-speed blender. Give it a solid minute of blending until you’ve got a super-smooth mix. Here’s a little secret: you can’t skimp on the cashews. In all my kitchen experiments, I’ve found that using at least 1/2 cup of cashews with 1/2 cup of water is the magic ratio. Even though this recipe only needs 1/2 cup of our dreamy cashew cream, you’ll have a tad extra. Keep it in the fridge, and it’ll be ready for whatever recipe inspiration hits you next!

How to Make this Kabocha Squash Soup

To craft this delightful Kabocha Squash Soup, start by sautéing onions and garlic in a touch of coconut oil until they’re translucent and fragrant. Next, add peeled and cubed kabocha squash to the mix, followed by vegetable broth. Allow the ingredients to simmer for about 15-20 minutes, or until the squash is tender and easily pierced with a fork. Once achieved, use an immersion blender to puree the mixture into a velvety consistency. For the final touch, season with salt, cinnamon, nutmeg, and black pepper, then stir in the cashew cream. The result? A lusciously creamy, vegan soup that captures the essence of comfort in every spoonful.

The Topping: a Parsley Salsa

The secret to elevating this Kabocha Squash Soup to a gourmet level? A Parsley Topping! Think of it as the cherry on top but way zestier. Combine finely chopped fresh parsley with minced garlic, tangy capers, crunchy pumpkin seeds, and a swirl of olive oil. Season to perfection with a dash of salt. It just takes the soup’s taste profile to new heights. It’s not just a garnish; it’s a game-changer!

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.