My version of autumn comfort food is a big bowl of creamy, velvety squash soup. This soup made with roasted kabocha squash, celeriac, onion, and thyme is is the coziest and most flavorful soup I’ve made all year!

The secret ingredients are Belcampo original bone broth (made with grass-fed beef + certified humane pork and a wonderful source of protein and collagen) and a hint of maple syrup, paprika and ginger on the crispy pumpkin seeds – yum! My husband noted that the pumpkin seeds taste like bacon – and trust me – they’re good and essential on this soup!

Have you tried Kabocha squash? Also called sunshine squash or Japanese pumpkin, kabocha has beautiful green skin and vibrant orangish-yellow skin (hello antioxidants) and a delectable sweet flavor that’s similar to a sweet potato.

Like other winter squash varieties, kabocha is a wonderful source of dietary fiber. Increased intake of dietary fiber from whole food sources is associated with lowered levels of LDL (bad) cholesterol, improved gut function (fiber provides food for your little gut bugs!), and improved digestion and regularity. Kabocha is also a good source of vitamins A, C, and B6, copper, folate, potassium, and magnesium, among others. You’ll find plenty of antioxidants in this squash including alpha-tocopherol, beta-carotene and beta-cryptoxanthin. In addition to the bright orange flesh of the squash, the skin and seeds are also rich in these antioxidants, too.

In this soup recipe, kabocha squash is chopped up (use a sharp knife and be careful; the skin is quite tough!) and roasted alongside of celeriac (celery root) and onion. They’re then blended up with organic bone broth and nutmeg for deep flavor and sweetness.

P.S. Snag 10% off your entire Belcampo order (the best source for ethically raised, regenerative-farmed meat, poultry, pork, and bone broth) with code “Vegukate.”

Roasted Kabocha Squash Soup with Sweet and Salty Pumpkin Seeds

Serves 2-4

Ingredients:

Soup:
1 kabocha squash, cut into large pieces and seeded
1 celeriac, peeled and chopped
1 white onion, peeled and chopped
2 sprigs fresh thyme, stems removed
2 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 pouch Belcampo Original Bone Broth
1/4 tsp freshly grated nutmeg

Pumpkin seeds:
1/2 cup pumpkin seeds
1 Tbsp avocado oil
1/2 tsp flaky sea salt
2 Tbsp maple syrup
1/4 tsp paprika
1/8 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/2 tsp freshly ground black pepper

Directions:

Preheat oven to 400F and line a baking tray with parchment paper. Place squash, celeriac and onion on tray. Drizzle with avocado oil and sprinkle with thyme, sea salt and pepper. Roast for 55-60 minutes, or until squash is fork tender. Remove tray from oven and let cool slightly before handling.

Carefully scoop flesh from squash (discard skin) and add to a high-speed blender (such as a Vitamix) with roasted onion and celeriac. Add bone broth and nutmeg. Blend soup on high until smooth, creamy, and pipping hot about 2-3 minutes.

While veg roast, prepare pumpkin seeds. Add avocado oil to a skillet over medium heat. Add pumpkin seeds and remainder of ingredients. Stir to toast seeds gently (they should crack and pop) for 3-4 minutes. Remove from heat and let cool slightly. As the seeds cool, they’ll clump together (kind of like granola) – it’s a good thing!

Serve soup and sprinkle with pumpkin seeds. Enjoy!!

Notes:

-Easily make this soup vegan by using organic vegetable broth instead of bone broth.
-Kabocha squash can be swapped with a medium-sized butternut squash or a red Kuri squash!