Ingredients
Method
- Preheat oven to 400 degrees or prepare air fryer. Carefully cut squash in half and remove seeds. Lightly coat with oil.
- Air fry cut side up at 390 degrees for 20 minutes, or roast in oven at 400 degrees for 45 minutes, until tender.
- While squash cooks, add oil to a soup pot over medium heat. Saute chopped onions with a pinch of salt until translucent and fragrant. Add minced garlic and saute for 1 minute more.
- Stir in curry powder, cumin, and chopped apples. Deglaze with water and bouillon. Cover and cook on low for 7 to 10 minutes.
- Once squash is cooked, remove from oven/air fryer. Cut off stem and any hard bits. Chop squash into medium-sized pieces.
- Add the chopped squash to the soup pot and combine.
Notes
- For the creamiest kabocha soup, don't rush the squash roasting process; tenderness is crucial. If the squash cracks or seems dry, tent it with foil during roasting.
- If you don't have an air fryer, roasting the kabocha squash in the oven at 400°F (200°C) for about 45 minutes will yield similar tender results.
- Store leftover kabocha soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months; thaw overnight and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have an air fryer, roasting the kabocha squash in the oven at 400°F (200°C) for about 45 minutes will yield similar tender results.
- Store leftover kabocha soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months; thaw overnight and reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.