Kabocha Squash Soup is creamy, slightly sweet, and easy to make in one pot. It really is a delicious and cozy soup that pairs well with any type of dish!
Kabocha Squash Soup is so flavorful with a blend of hearty vegetables. I’m sure this will be your new favorite recipe for the fall/winter season.
In this recipe, kabocha squash, onion, and ginger are boiled in vegetable broth and blended until smooth. It’s extremely creamy and rich dairy-free, using mostly kabocha squash with a little help of almond milk.
Simply dip a slice of toast into it or pair it with your favorite dish!
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What is kabocha squash?
Also known as Japanese squash, kabocha is a type of winter squash commonly eaten in Japan. Its taste is more like a cross between a pumpkin and a sweet potato with a sweet, earthy flavor.
It is such a versatile vegetable that it can be used for soups, stir-fries, salads and desserts!
How to prepare kabocha squash
Kabocha squash has a hard exterior that may be difficult to cut. Here are the steps to prepare easily and safely.
1. Soften – I highly recommend softening the kabocha to make cutting and peeling easier. To soften, place the whole kabocha squash in the microwave on high for 3 to 4 minutes. Leave to cool for a few minutes before handling. It makes the preparation process a breeze!
2. Cut into quarters – Place the kabocha on a flat surface. If you have one, a larger knife or butcher’s knife will be easier to split the kabocha.
3. Pour the seeds and membrane – Use a large spoon for this step. They can be scraped off very easily.
4. Remove the skin with a knife and then cut it into cubes – Place the quarters with the flat side facing downwards so that they are stable on the cutting board.
Ingredients for this recipe
- Kabocha squash
- Olive oil – Or any neutral tasting oil like avocado or canola oil.
- Garlic
- Freshly grated ginger: Increase the amount if you’re a ginger fan!
- Onion
- Vegetable broth – If you prefer, chicken broth.
- Unsweetened almond milk – Or other plant-based milk.
- Salt and pepper
Condiments (optional):
How to make kabocha squash soup
1. Prepare the kabocha. Cut the kabocha into quarters, remove the seeds and membrane and cut the skin with a sharp knife. Dice. (See the section above for more details.)
2. Sauté. Heat the olive oil in a large pot. Cook the garlic, ginger and onion together until the onion becomes translucent.
3. Cook over low heat. Add the kabocha cut into pieces and the vegetable broth. Cover with a lid and cook for about 20 minutes until the kabocha is very tender.
4. Smooth. Using an immersion blender (or blender), blend the soup until you get a very smooth consistency.
5. Add milk. Add the almond milk. Adjust the flavor with salt and pepper.
Optional: Garnish with chopped pistachio and coriander leaves.
*See recipe card below for detailed instructions.
Tip
Although kabocha squash is available year-round, it is sweetest during the fall and early winter. If your kabocha is less sweet, add a sweetener of your choice 1 tablespoon at a time at the end of cooking.
Frequently asked questions
I like to purchase my kabocha from Whole Foods (in the organic section) or Asian grocery stores.
Kabocha squash soup can be stored in the refrigerator for up to 3 days, tightly covered. It can also be frozen for up to 3 weeks. Reheat on the stove or in the microwave.
Recipe
Kabocha Squash Soup is creamy, slightly sweet, and easy to make in one pot. It’s truly a delicious and cozy soup that goes with any type of dish! This recipe is gluten-free and vegan.
Ingredients
- 1 medium Kabocha squash about 2¼ pounds after preparation
- 2 spoons olive oil
- 3 cloves garlic chopped
- 1 table spoon grated ginger
- 1 big onion sliced
- 3 cups vegetable broth or chicken broth, if you prefer
- 1½ cup unsweetened almond milk or more
- Salt and pepper taste
Condiments (optional)
- Coriander leaves
- Chopped pistachios
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Instructions
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Prepare the kabocha. Cut the kabocha into quarters, remove the seeds and membrane and cut the skin with a sharp knife. Dice.
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Heat the olive oil in a large pot. Cook the garlic, ginger and onion together until the onion becomes translucent.
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Add the chopped kabocha squash and vegetable broth. Cover with a lid and cook for about 20 minutes until the kabocha is very tender.
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Using an immersion blender (or blender), blend the soup until you have a very smooth consistency.
-
Add the almond milk. Adjust the flavor with salt and pepper.
-
Optional: Garnish with chopped pistachios and coriander leaves.
Notes
I highly recommend softening the kabocha to make cutting and peeling easier. To soften, place the whole kabocha squash in the microwave on high for 3 to 4 minutes. Leave to cool for a few minutes before handling. It will make the preparation process a breeze!
Although kabocha squash is available year-round, it is sweetest during the fall and early winter. If your kabocha appears to be less sweet, add a sweetener of your choice 1 tablespoon at a time.
Nutrition
Serve: 1serveCalories: 94kcalCarbohydrates: 13GProtein: 2GFat: 4GSaturated fat: 1GPolyunsaturated fats: 1GMonounsaturated fats: 3GSodium: 419mgPotassium: 429mgFiber: 2GSugar: 4GVitamin A: 1726UIVitamin C: 16mgSoccer: 94mgIron: 1mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
