Roasted Kabocha Squash Soup
Created by: Executive Chef Kevin Hermann
Cook Time: 40 mins, Prep Time: 30 mins, Serves: 4-6

½C Extra Virgin Olive Oil (EVOO)
2lb Kabocha Squash, Peeled, Medium Dice
2C Cipollini Onions, Peeled, Medium Dice
4ea Garlic Cloves, Smashed
4ea Apples, Cut into Medium Chunks
2C Apple Cider
1C Maple Syrup
1T Cinnamon
1t Clove, Ground
1ea Vanilla Bean, Seeded
2Q Vegetable Stock
1Pt Heavy Cream
Sea Salt & Black Pepper


1. In a medium sized soup pot add the EVOO, squash, onions and garlic. Cook until onions are translucent, stirring often.

2. Add the remaining ingredients and cover. Simmer over low heat for 25 mins.

3. Using an immersion blender, puree soup until smooth, adding small amounts of water to adjust thickness.

4. Season with sea salt and black pepper.

Serve warm. Remaining soup can be refrigerated for up to 7 days.

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