Appetizers / Soups / Salads

Kabocha squash soup takes 5 minutes to prepare.

Kabocha squash soup takes 65 minutes to cook.

Kabocha squash soup makes 8 servings.

The ingredients for Kabocha squash soup are:

*Japanese Pumpkin Kabocha Squash Serving Size 1 cup, 4 serving (remove)
*Ingredients - Vegetable Broth Low Sodium Organic Pacific (1 cup), 3 serving (remove)
Garlic, 3 clove (remove)
*Raw White Onion (Serving = 1 medium Onion), 1 serving (remove)
*Olive Oil, Kirkland, Extra Virgin Olive Oil, 1 tbsp (remove)

Here is how you make Kabocha squash soup:

Preheat oven to 375. Slice squash in half. Remove seeds. Cut onion in 1/2. Separate garlic cloves. Keep skin on. Place all items onto a roasting or cookie sheet with silpat for easy clean up. Toss with olive oil. Season with salt and pepper, if desired. Roast in oven for 1 hour, flipping vegetables after 30 mins. Take out of oven and cool slightly so easier to touch.Using Vitamix, add broth. Scoop out flesh from pumpkin and place in Vitamix. Add garlic and onion. Start at variable speed 1 and slowly increase speed to 10 and then High. Keep at High for ~5 mins to warm up the soup to desired temperature. Salt and pepper.Serving Size: Makes 8, 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user ECHUCK.

The nutritional information for Kabocha squash soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 44.8

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 52.7 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 1.3 g
• Protein: 0.2 g

The dietary needs meet for Kabocha squash soup is Vegetarian