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Fall and winter mean lots of squash and pumpkin. My all-time favorite squash is the Kabocha Squash, commonly called Japanese Pumpkin. This squash has the most delicious flavor and texture of any squash I have eaten. A cross between a pumpkin and a butternut squash if I had to describe it. The skins are soft, so you can eat those too. I typically roast my squash and eat them with lots of coconut oil or ghee, but sometimes a girl’s just gotta have soup. This roasted kabocha squash soup is one of my favorite cool weather soups. Rich, creamy, and filling. A small serving is all you need to be satisfied. I typically will serve a small bowl of it with lunch or dinner (I have also been known to eat it for breakfast too!).
I developed this recipe to be dairy free, but if you can tolerate dairy, you can easily replace the coconut milk with sour cream or heavy cream. It would be heavenly! I even use the skins in this soup too. When I puree it, the skins just blend right in. Just scrub the outside of the squash with some hot water and a tiny bit of non-toxic soap or veggie cleaner and you’re good to go!
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Roasted Kabocha Squash Soup Recipe
- 1 large sweet onion
- 1 kabocha squash (approx. 4-5 pounds)
- 1 1/2 quarts of chicken or turkey stock (homemade is best) OR vegetable stock for vegan/vegetarian
- 6-10 cloves of garlic
- 1 can coconut milk (I prefer Aroy-D brand)
- 1/4 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. ginger powder
- 1/4 tsp. cumin powder (omit if you’re autoimmune)
- 1/4 tsp. turmeric (or more if you like turmeric like me!)
- dash of white pepper
- coconut oil (approx 1/3 cup melted)
- Preheat the oven to 350°.
- Wash the outside of your kobocha squash and then cut in half. Careful not to cut yourself! These squash can be a tad tricky to open.
- Remove the seeds and remove the stems (both ends).
- Slice, or chop the kobocha squash and spread on a sheet pan. Drizzle some melted coconut oil over the squash and place the pan in the oven for 30-45 minutes or until soft. The skin on the squash is very tender once cooked, so I cook it skin and all for the soup. You could remove the skin if you prefer.
- While the squash is cooking, chop your onions and garlic. This soup will be pureed, so you can just roughly chop everything. Doesn’t need to be pretty! Set aside.
- Once the squash is tender, remove from the oven and heat a little coconut oil in a soup pot over medium heat. Add the onions and garlic and sauté until lightly browned.
- Add the squash, chicken stock, coconut milk, and spices, and stir. Cook over medium heat for about 10-15 minutes to give the spices time to disperse in the soup.
- Remove from heat and use your immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can use a blender, but use caution with the hot liquid.
- Serve the soup as is, or add some toasted pumpkin seeds, chopped parsley or cilantro, or, if you can tolerate dairy, sour cream or crème fraîche (learn how to make your own crème fraîche here) would be delicious!
- This soup freezes really well, so I make a big pot and then freeze it in individual portions for a quick snack or side dish.
Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!
Yes, you read that right. FAST FOOD on the AIP! How is that even possible you ask? Well, I’ll tell you:
The Instant Pot!
Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.
I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.
I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.
That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.
This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:
- Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
- Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
- Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)
- Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
- Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.
It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.
Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).