Easy Curried Kabocha Squash Soup Recipe

Preheat the oven to 400°F.

Heat the whole kabocha squash in the microwave for about 4 minutes to soften it up slightly.

Carefully cut the kabocha squash into 4-6 wedges and remove the seeds with a spoon, placing them in a colander for later. Place the wedges on a baking sheet lined with parchment paper.

Drizzle it with olive oil and roast it in the oven for about 30 minutes until the squash is more tender and begins to brown.

Remove it from the oven and cut the skin off and cube it. Lower the oven temperature to 300°F.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat and add the diced yellow onions to the pot, sautéing them for about 10 minutes or until they begin to brown.

Add the ginger garlic paste and sauté it for one minute.

Add the kabocha squash into the pot along with all of the spices: salt, pepper, paprika, garam masala, turmeric, cumin and coriander. Give it a stir and let it cook together for a minute then add the chicken stock.

Cover the pot and let it simmer for 30 minutes until the squash is very tender and the flavors have melded together.

While the soup is simmering, wash the kabocha seeds and pat them dry with a paper towel. Toss them in a small drizzle of olive oil and sprinkle some salt, paprika and a small amount of garlic powder over the top.

Spread it in one layer on a baking sheet with parchment paper and bake in the oven for 15-20 minutes until they brown.

When the kabocha squash is tender and the soup is cooked, remove it from the heat and carefully puree the soup with an immersion blender.

Serve the soup in bowls with fresh chopped cilantro, finely diced red onions and the roasted kabocha seeds on top for garnish. Serve lime wedges on the side. Enjoy!