Roasted Hokkaido (Red Kuri) Squash Soup
  • 1 Hokkaido squash
  • 1 onion
  • 4 garlic cloves
  • 3 tablespoons of olive oil
  • 8 cups (2 liters) of water
  • ⅓ cup (about 50 grams) of feta cheese
  • 3 tablespoons of instant vegetarian organic soup broth
  • 3 tablespoons of Greek yogurt
  1. Divide a squash lengthwise into two pieces.
  2. Scrape the seeds out.
  3. Place the squash cut-side up on a baking thin.
  4. Put in a preheated oven on 370 °F(190 °C) and bake until tender for one hour.
  5. After baking for half an hour, add the peeled and halved onion on the baking tin.
  6. Leave it to cool.
  7. Peel the baked squash.
  8. In a high speed blender, blend the baked Hokkaido, onion, garlic and water until smooth.
  9. Pour the soup in the cooking pot and add instant vegetable soup broth.
  10. Instant soup broth is one of the things I highly recommend to buy organic, because non-organic almost always contains artificial flavorings, colors and other chemicals.
  11. Simmer for 5 minutes.
  12. Serve with pieces of feta cheese and Greek yogurt.
Recipe by Amazingly Tasty at