We just got our first snowfall this past weekend, and one thing for sure (besides the fact that I am missing summer) is I will be reaching for thisRoasted Kabocha Squash Soup with Lemon Cashew Crema all winter!
I am so in love with soup. I could eat it for breakfast.
My boyfriend argues that technically cereal is a soup… I mean, he’s not wrong…
This soup is easy to make and is super flavourful and damn delicious. Fall is one of my favourite seasons for a few reasons. I love the crisp and cool air, the crunchy leaves on the ground, the beautiful colours and because let’s be honest, it’s an excuse to wear cozy oversized sweaters all the time.
This is my first fall living on Nelson, British Columbia and it is damn beautiful. We don’t really get much of a fall season in Calgary (where I used to live). Yes, the leaves slowly start to turn yellow and orange and it is very pretty, but it’s a hard shift of seasons. It’s like the last cling to summer lasts for about a week or two, then you wake up one day and it’s cold AF and snowing. Just like that, it’s winter and it sticks around for 6 months. That is typical Calgary, Alberta for you haha
We will see how the fall season goes in Nelson, but one thing for sure is regardless of what the weather is, I am going to enjoy some local squash! Squash season is the best. You can load up on squash and they don’t go bad for a long time when stored in a cool dark place. They are meant to keep you healthy throughout the winter months!
Some of the health benefits of squash:
- High in vitamin A is good for the health of your skin
- High in vitamin C which is required for immune health
- Contains minerals like magnesium and potassium that are necessary for heart health
- Super grounding and helps your nervous system remain calm and connected to the elements of the earth.
- Eating grounding and local foods can help you adjust to a new climate or geographic location! In other words, they can help you feel grounded when you do a big move like I just did!
Why you will love this Roasted Kabocha Squash Soup with Lemon Cashew Crema
- It is easy to prepare
- It is super flavourful
- It uses seasonal ingredients
- It is high in vitamins and minerals
- It is balanced perfectly between sweet and savoury
- Substitute 1 tsp of dry rosemary and sage if you do not have fresh available
- Substitute vegetable stock in place of chicken stock, and avocado oil in place of butter to make this recipe vegan
Roasted Kabocha Squash & Pear Soup with Lemon Cashew Crema
- October 26, 2020
- 1 hr
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- For the soup:
- 1 small/medium kabocha squash, cut into quarters and seeded
- 2 pears, cored and cut into quarters
- 1 yellow onion, roughly chopped
- 5 garlic cloves
- 2 tbsp butter, melted
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1/4 tsp cinnamon
- 4 C chicken stock
- For the lemon cashew crema:
- 1 C cashews
- 2 C boiling water
- 3/4 C filtered water (cold or room temperature)
- 2 tbsp lemon juice
- 1/4 tsp sea salt
- Step 1
- Preheat oven to 400° and line a baking sheet with parchment paper.Place cut squash (flesh side facing up), pears, chopped onion and garlic cloves on the baking sheet. Drizzle the melted butter over everything and season with salt and pepper. Transfer to oven and roast for 35-40 minutes or until squash is tender.
- Step 2
- Scoop out the flesh of the squash (allow it to cool just enough so that it doesn’t totally scorch your hands) and transfer it with the rest of the roasted ingredients to a large pot.Add rosemary, sage, cinnamon and chicken broth. Bring to a simmer for 15-20 minutes for the flavours to all come together.
- Step 3
- Transfer the soup to a high speed blender and puree until smooth (work in batches). Add the soup back to the pot and adjust seasoning with more sea salt and pepper if needed.
- Step 4
- To make the cashew crema, begin by soaking the cashes in 2 C boiling water (It is time efficient to do this step while the vegetables are roasting). Allow to soak for at least 15-20 minutes. When the cashews are soft, drain and rinse them, then add them to your high speed blender. Add 3/4 C cold or room temperature water along with lemon juice and salt. Blend until creamy and smooth.
- Step 5
- Portion soup into bowls and garnish with as much lemon cashew crema as you want! Enjoy!