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Kabocha Squash Soup Recipe

Kabocha Squash Soup

iamwinfred
This kabocha squash soup recipe turns that deep green, knobby squash into something velvety, a little sweet, and warmed through with ginger and a hint of spice. Roasting the squash first brings out its natural sweetness, and full-fat coconut milk creates a silky, dairy-free texture that makes this soup irresistibly creamy.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 220 kcal

Equipment

  • Baking sheet lined with parchment paper
  • Chef's knife sharp
  • Cutting board
  • Dutch Oven or Soup Pot large, enameled cast iron recommended
  • Immersion blender or standing blender
  • Vegetable peeler
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1 medium kabocha squash about 3 to 4 pounds (1.4 to 1.8 kg), halved and seeded
  • 2 tablespoons olive oil 30ml, divided
  • 2 tablespoons unsalted butter 28g (use oil for dairy-free)
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated (about 15g)
  • 4 cups vegetable broth or chicken broth 960ml
  • 1 can full-fat coconut milk 13.5 ounces (400ml)
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • salt and black pepper to taste
  • 1 tablespoon maple syrup optional, to taste (15ml)

For Garnish

Instructions
 

  • Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds, brush with 1 tablespoon olive oil, and season with salt and pepper. Place cut side down on parchment-lined baking sheet.
  • Roast for 40-45 minutes until fork-tender. Let cool for 10 minutes before handling.
  • Heat remaining olive oil and butter in Dutch oven over medium heat. Cook onion for 5-6 minutes until soft. Add garlic and ginger, cook 1 minute until fragrant. Reduce heat to low.
  • Scoop roasted squash flesh from skin, discarding skin. Add flesh to pot and break up with wooden spoon.
  • Pour in broth, add nutmeg and cinnamon. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 15 minutes.
  • Remove from heat and blend with an immersion blender until completely smooth. If using standing blender, work in batches with vented lid.
  • Stir in coconut milk and maple syrup (if using). Season with salt and pepper to taste. Simmer for 5 more minutes to warm through.
  • Ladle into bowls and garnish with pepitas, fresh thyme, and chili flakes if desired. Serve warm.

Notes

  • Roast the squash cut side down so the natural sugars caramelize against the pan for deeper flavor.
  • Choose a squash that feels heavy for its size, which usually means it is dense and less watery.
  • Do not skip the simmer after adding broth, since it lets the spices bloom and develop flavor.
  • Blend a little longer than you think you need to for the silkiest texture.
  • Taste before adding the maple syrup, since kabocha is already naturally sweet.
  • For a Thai-style variation, stir in 2 tablespoons of red curry paste along with the coconut milk.
  • For a miso version, whisk in 2 tablespoons of white miso paste at the end instead of salt.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of broth if too thick.
  • This soup tastes even better the next day once the flavors have had time to meld.

Nutrition

Serving: 1BowlCalories: 220kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 480mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 25mgCalcium: 6mgIron: 10mg
Keyword coconut milk soup, creamy squash soup, dairy free soup, fall soup recipe, kabocha squash soup
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