Roast Kabocha Soup with Lemon Grass Cream Recipe

Name: Roast Kabocha Soup with Lemon Grass Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large kabocha squash, cut in 1/2, seeds removed; 1 tablespoon picked thyme leaves; Salt and freshly ground black pepper; 6 tablespoons olive oil; 1 cup heavy cream; 1 stalk lemon grass, thick end only, finely chopped; 1 small carrot, roughly chopped; 1 small Spanish onion, roughly chopped; 1 small leek, white portion only, roughly chopped; 6 cups chicken stock, heated; Chives, cut in 1-inch sections, for garnish

Servings: persons

1 large kabocha squash, cut in 1/2, seeds removed
1 tablespoon picked thyme leaves
Salt and freshly ground black pepper
6 tablespoons olive oil
1 cup heavy cream
1 stalk lemon grass, thick end only, finely chopped
1 small carrot, roughly chopped
1 small Spanish onion, roughly chopped
1 small leek, white portion only, roughly chopped
6 cups chicken stock, heated
Chives, cut in 1-inch sections, for garnish

1
Preheat oven to 350 degrees F.
2
Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil.
3
Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes.
4
Let cool slightly.
5
In a small saucepan combine the cream with the lemon grass and reduce by half.
6
Strain into another small pan and hold warm.
7
In a medium pot over high heat, add 2 tablespoons oil.
8
Add the carrots, onion and leek and cook until browned.
9
Add the hot stock, reduce the heat to medium, and season, to taste.
10
When the squash is done, remove the cooked flesh from the squash and add to the pot.
11
Transfer the contents of the pot, in batches, to a blender and blend until smooth.
12
Strain through a fine sieve into a second pot and reduce until desired consistency is achieved.
13
Season, to taste.
14
Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction.
15
Garnish with chives.

1021

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large kabocha squash, cut in 1/2, seeds removed, 1 tablespoon picked thyme leaves, Salt and freshly ground black pepper, 6 tablespoons olive oil, and more.

Yes, Roast Kabocha Soup with Lemon Grass Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Kabocha Soup with Lemon Grass Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions