Gluten Free Maple Roasted Kabocha Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 6 servings
Ingredients
  • 1 kabocha squash, seeded and cut into 8 wedges*
  • 1 small onion
  • 2 medium carrots, cut into 1" chunks
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup, divided
  • 1½-2 teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon cinnamon, divided
  • 1 quart chicken broth (or vegetable broth for vegetarian option)
  • ½ cup white wine
  • ½ teaspoon dried crushed sage
  • 1 teaspoon dried thyme
Directions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
  2. Cut squash in half and remove seeds with a spoon. Cut squash into 8 wedges and set on baking sheet. Peel onion and cut into large chunks. Chop carrots. Place onion and carrots on baking sheet.
  3. Drizzle olive oil over top. Drizzle 2 tablespoon maple syrup on top. Season with 1 teaspoon salt, ¼ teaspoon pepper, garlic powder, and ¼ teaspoon cinnamon. Massage veggies with hands to evenly coat with seasonings, oil, and syrup. Roast at 400 degrees for 45 minutes to an hour until squash and carrots are tender. Remove from oven and allow to slightly cool.
  4. Transfer veggies into a blender, scraping squash from skin as close as possible to get most of the flesh. Gather any drippings from pan and place in blender. Pour chicken or veggie broth into blender and blend on high until smooth.
  5. Pour blended mixture into a pot. Add ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon cinnamon, white wine, sage, thyme, and additional tablespoon of maple syrup. Bring to a low boil. Reduce heat and simmer for 30 minutes. Season to taste with additional salt and pepper and sweeten to your liking with additional maple syrup.
  6. Serve soup warm with toppings such as croutons, shredded pepper jack cheese, crumbled bacon (for non vegetarian), and diced avocados.
Notes
*You may use butternut squash or acorn squash for a similar flavored soup. Butternut would be slightly thicker and acorn would be slightly thinner than the kabocha soup.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-maple-roasted-kabocha-squash-soup/