Kabocha squash soup is creamy, subtly sweet, and easy to make in one pot. It is truly a delicious, cozy soup that goes well with any kind of dish!
Kabocha squash soup is just so flavorful with a blend of hearty vegetables. I’m sure this will be your new go-to recipe for the fall/ winter season.
In this recipe, kabocha squash, onion and ginger are simmered in vegetable broth, and pureed until very smooth. It is extremely creamy and rich without any dairy, using mostly kabocha squash with a little help from almond milk.
Simply dip a slice of toast, or pair with your favorite dish!
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What is kabocha squash?
Also known as Japanese pumpkin, kabocha is a type of winter squash that is commonly eaten in Japan. Its taste is more like a cross between a pumpkin and sweet potato with a sweet, earthy flavor.
It is such a versatile vegetable that can be used for soups, stir-fries, salads, and sweets!
How to prepare kabocha squash
Kabocha squash has a hard exterior that could be tricky to cut into. Here are the steps to prepare easily and safely.
1. Soften - I highly recommend softening the kabocha for easier cutting and peeling. To soften, microwave the whole kabocha squash on high for 3-4 minutes. Let cool for a few minutes before handling. It makes the prep process a breeze!
2. Cut in quarters - Place the kabocha on a flat surface. If you own one, a larger knife or a butcher knife will be easier to split up the kabocha.
3. Spoon out the seeds and membrane - Use a large spoon for this step. They can be scraped out very easily.
4. Slice off the skin with a knife, then cut into small cubes - Place the quarter pieces with the flat side down so they are stable on the cutting board.
Ingredients for this recipe
- Kabocha squash
- Olive oil - Or any neutral tasting oil such as avocado or canola oil.
- Garlic
- Freshly grated ginger - Increase the amount if you are a ginger fan!
- Onion
- Vegetable broth - Or chicken broth if preferred.
- Unsweetened almond milk - Or other non-dairy milk.
- Salt and pepper
Toppings (optional):
- Crushed pistachios
- Cilantro leaves
How to make kabocha squash soup
1. Prepare the kabocha. Cut the kabocha in quarters, spoon out the seeds and membrane, and slice off the skin with a sharp knife. Cut into small cubes. (See above section for more details.)
2. Sauté. Heat up the olive oil in a large saucepan. Cook the garlic, ginger, and onion together until the onion becomes translucent.
3. Simmer. Add in the cut up kabocha, and vegetable broth. Cover with a lid and cook for about 20 minutes until the kabocha is very tender.
4. Smoothen. Using an immersion hand blender (or a blender), puree the soup until very smooth.
5. Add milk. Mix in the almond milk. Adjust the flavor with salt and pepper.
Optional: Top with crushed pistachio and cilantro leaves.
*See the recipe card below for detailed instructions.
Tip
Although kabocha squash is available all year around, it is the sweetest during the fall and early winter. If your kabocha happens to be less sweet, add sweetener of your choice 1 tablespoon at a time at the end of cooking.
FAQs
I like to purchase my kabocha at Whole Foods (in the organic section), or Asian grocery stores.
Kabocha squash soup can be refrigerated for up to 3 days, covered tightly. It can also be frozen for up to 3 weeks. Reheat over the stove top, or microwave.
Recipe
Creamy Kabocha Squash Soup
Equipment
- 1 x immersion hand blender or a large blender
Ingredients
- 1 medium kabocha squash about 2¼ lb after preparing
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 large onion sliced
- 3 cups vegetable broth or chicken broth if preferred
- 1½ cup unsweetened almond milk or more
- Salt and pepper to taste
Toppings (optional)
- Cilantro leaves
- Crushed pistachios
Instructions
- Prepare the kabocha. Cut the kabocha in quarters, spoon out the seeds and membrane, and slice off the skin with a sharp knife. Cut into small cubes.
- Heat up the olive oil in a large saucepan. Cook the garlic, ginger, and onion together until the onion becomes translucent.
- Add in the cut up kabocha squash, and vegetable broth. Cover with a lid and cook for about 20 minutes until the kabocha is very tender.
- Using an immersion hand blender (or a blender), puree the soup until very smooth.
- Mix in the almond milk. Adjust the flavor with salt and pepper.
- Optional: top with crushed pistachios and cilantro leaves.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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