Roasted Koginut Squash Soup

in #cooking4 years ago

Today was one wet, cold and windy day. After being out all day I was ready for some hot soup. I had purchased some squash from the farmer's market so I thought I would put together a quick roasted squash soup.


I'm always interested in trying different squashes from the market. I came across one which I have never seen, Koginut squash. What caught my attention was how adorable these little squashes looked. They a hybrid between a kabocha and butternut squash. Kabocha squashes are one of my favorite because I like the sweet mild taste and the creamy texture of the squash so I had to try the Koginut one.


Roasted Squash Soup

  • 2 small squashes or 1 large one ( I used Koginut and Honeynut)
  • 1 large onion, sliced
  • 1/4 celery root, peeled and chopped
  • 1 carrot, peeled and roughly chopped
  • 1 bay leaf
  • sprig of fresh thyme
  • olive oil
  • salt and pepper to taste

Split the squashes in half and place them on a roasting pan. Roast in 400 degree F oven until tender.


In medium sized pot sautéed the onions in olive oil until translucent. Add in carrots, bay leaf, thyme and celery root. Discard the seeds from the squash and scoop out the flesh. Place the cooked squash into the pot with the onion mixture and add enough water or stock to cover the vegetables. Let the soup simmer until the carrots and celery root are cooked through. Season with salt and pepper.


Remove the bayleaf and thyme sprig from the soup and puree in batches until smooth. I garnished my soup with some leftover avocado tomatillo creama and pumpkin seeds. Enjoy!



oh my, this looks so luscious @loveself. Koginut! This is a squash I haven't seen!! That soup, I can smell it...the bay leaf and the thyme. Of course you included bread, can't forget the most important ingredient :) love this!

I love all types of squashes and I am always trying new ones. Koginut is my new favorite. Which is your favorite squash? As always, thank you @birdsinparadise for your sweet comment.

This looks so warming and delicious! Perfect for winter nights 😋

I find soups are so comforting and it's so fast to put together. Thank you @lolzwithlisa for stopping by.

I am always astonished to hear how many types of squash actually exist. Those you have mentioned are totally unknown to me, but the end result looks very delicious! 😁

This is the first year I came across this particular squash. I had to ask the farmer and they told me it's a new hybrid that is locally grown. What is your favorite way to prepare squash? Thank you @rawadventuress.

I loved it roasted in the oven with a bit of chili and coconut oil before. Now as a raw foodie, I prefer it grated in one of my huge salads. ☺️

I never thought about grating squashes into salads, but that sure does sound delicious. I will have to try that. Thank you @rawadventuress.

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