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Creamy Roasted Kabocha Squash soup

This creamy roasted kabocha squash soup is a cozy, flavorful dish perfect for any occasion. Roasted kabocha, carrots, onion, and garlic are blended into a silky, velvety soup, topped with feta cheese, pomegranate seeds, and a soy-maple drizzle for the perfect balance of sweet and savory. Simple, comforting, and irresistibly delicious!
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Ingredients
  

  • ½ kabocha squash skin-on for extra flavor
  • 2 carrots
  • 1 small onion
  • 1 garlic bud whole
  • 1 cheese spread triangle or cream cheese for a richer option
  • 1 cup chicken or vegetable stock 250ml
  • Salt and olive oil

Toppings:

  • Crumbled feta cheese
  • Pomegranate seeds
  • Chopped green onions
  • A drizzle of soy sauce and maple syrup

Instructions
 

  • Roast the Vegetables: Preheat the oven to 400°F (200°C). Place the kabocha squash, carrots, onion, and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until soft and caramelized.
  • Blend the Soup: Scoop the roasted kabocha flesh (leaving the skin if tender) into a blender. Add the carrots, onion, roasted garlic, cheese spread, and stock. Blend until smooth and creamy. Adjust consistency by adding more stock if needed.
  • Season to Taste: Taste the soup and adjust salt as needed. If it’s too thick, add a splash of water or stock to thin it out.
  • Prepare Toppings: Mix a little soy sauce with maple syrup to create a drizzle. Crumble the feta cheese, chop green onions, and gather pomegranate seeds.
  • Serve and Garnish: Pour the soup into bowls. Top with feta, pomegranate seeds, green onions, and a drizzle of the soy-maple mix. Enjoy warm!