Superfood Supper: Kabocha Squash, Ginger & Coconut Bisque

You gotta eat, right? Feed your skin while you're at it.

Pumpkin spice is all the rage this time of year. You can get it in caffeinated form, frozen dessert form, pastry form, chap stick form...the options are endless. Frankly, though, I’m over it. I want to enjoy something autumnal yet unique from the usual suspects. Enter kabocha squash, aka Japanese pumpkin.

Kabocha squash comes in a few different varieties, but the most common are those with bright orange or dark green skin. You can find it at farmers' markets right now and whip up all sorts of creations, like this soup, with its nutty, creamy flesh.

Like pumpkin, the squash is high in fiber and loaded with beta-carotene, a powerful antioxidant, which is essential for healthy, glowing skin. By protecting our skin cell membranes from free radical damage, antioxidants can help prevent premature aging, including fine lines and wrinkles.

For this recipe, I’ve left the tender skin on the squash for ease of preparation. Plus, by eating the skin, you’re consuming more of the whole food and upping your fiber intake. There’s also lemon, ginger, fresh turmeric, and coconut milk to add additional antioxidant and anti-inflammatory benefits, as well as healthy fats.

Roasted Kabocha Squash Bisque With Ginger, Fresh Turmeric & CoconutYield: About 2 Quarts


1 kabocha squash, about 3 pounds, seeds and stem removed, cut into 1” chunks ¼ cup olive oil, divided 1 teaspoon salt, plus more to taste 2 shallots, roughly chopped 1 large carrot, skin on, roughly chopped 3 tablespoons fresh chopped turmeric 2 quarts vegetable broth 1 lemon, zested and juiced (or about 2 tablespoons each of zest and juice) 2 teaspoons fresh ginger juice ¼ cup full-fat coconut milk


Preheat oven to 425 degrees. Toss the squash with 3 tablespoons olive oil and a sprinkling of salt. Roast until lightly browned and crisp, about 15 to 20 minutes. Meanwhile, heat the remaining olive oil in a soup pot over medium-high heat. Add the shallot, carrot, turmeric, and 1 teaspoon salt. Sauté until fragrant, about 3 minutes. Reduce the heat to medium low, cover, and sweat about 10 minutes until the mixture is tender and juices have been extracted from the vegetables. When the squash is done, add to the pot along with the broth and bring to a boil, reduce to simmer, and cook about 20 minutes. Purée the mixture along with the lemon zest, lemon juice, ginger juice, and coconut milk in a high-speed blender until smooth and creamy. Add salt to taste and serve.

What foods do you load up on for skin and beauty benefits? Would you like to see more superfood recipes for beauty and health on xoVain--maybe once a week or on weekends?

Tell us in the comments! And let us know if you make this recipe!