Kobocha Squash and Ginger Soup

Kobocha Squash and Ginger Soup

  Ready in : 45 mins

Kobocha Squash and Ginger Soup might be just the main course you are searching for. One serving contains 358 calories, 14g of protein, and 18g of fat. For $1.81 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires garlic, salt, ginger, and multigrain bread. This recipe is liked by 1 foodies and cooks. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Similar recipes include Ginger Squash Soup, Ginger Butternut Squash Soup, and Butternut Squash Soup with Ginger.

Ingredients

brie cheese

brie cheese

4 ounces

carrot

carrot

1

celery

celery

2 stalks

chicken stock

chicken stock

4 cups

chili pepper

chili pepper

1 small

marjoram

marjoram

1 teaspoon

thyme

thyme

1 teaspoon

ginger

ginger

1 tablespoon

garlic

garlic

1 Clove

kabocha squash

kabocha squash

1 medium

multigrain bread

multigrain bread

6 slices

olive oil

olive oil

0.25 cup

bell pepper

bell pepper

6 servings

salt

salt

6 servings

onion

onion

1 small

Cooking in Steps

  1. 1
    Preheat oven to 375F degrees.Scrubbed and rinse the outside of the squash. Split it in two and roast it in a 375 F degree oven for 30 minutes, until fork-tender.Scoop out the seeds and discard.In another pan, toss chopped carrots and onions together with 2 tablespoons olive oil and season with salt and pepper. Roast for 15 minutes, stirring half way through.

    salt and pepper

    salt and pepper

    olive oil

    olive oil

    carrot

    carrot

    onion

    onion

    squash

    squash

    seeds

    seeds

    oven
    oven
    frying pan
    frying pan
  2. 2
    Saute garlic, ginger, chili and chopped celery in a large pot with remaining olive oil and dried herbs.

    dried herbs

    dried herbs

    olive oil

    olive oil

    celery

    celery

    garlic

    garlic

    ginger

    ginger

    chili pepper

    chili pepper

    pot
    pot
  3. 3
    Add the roasted vegetables with roasted squash and four cups of chicken stock. Simmered for another 20 minutes. Taste for seasoning. Then puree it in a blender until smooth.

    chicken stock

    chicken stock

    vegetable

    vegetable

    seasoning

    seasoning

    squash

    squash

    blender
    blender
  4. 4
    Serve with multigrain bread with brie spread on top.

    multigrain bread

    multigrain bread

    brie

    brie