Kabocha Squash Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 3-4 pound kabocha squash, roasted
  • 2 cups chicken or vegetable stock
  • 1½ cups unsweetened cashew milk
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp ginger
  • salt and pepper to taste
  • ¼ cup canned coconut milk(Optional, for drizzling)
  • raw pumpkin seeds (Optional as a topping)
  1. Preheat oven to 425F.
  2. Line a baking sheet with parchment paper.
  3. Cut the kabocha squash into wedges, and roast on the baking sheet for 25 minutes or until fork-tender.
  4. When cool enough to handle, scrape flesh from skin.
  5. Add the squash to the stockpot and cover with vegetable or chicken stock.
  6. In a medium saucepan, combine all ingredients over medium high heat.
  7. Bring the mixture to a boil and then let simmer for 10 to 15 minutes.
  8. Reduce the heat to low and add the cashew milk.
  9. Turn off the heat and puree the soup in the pot using an immersion blender or transfer to a blender.
  10. If using a regular blender, transfer the soup in batches and be careful not to overfill.
  11. Pour into serving bowls.
  12. Drizzle with coconut milk and top with raw pumpkin seeds.
Recipe by Moore Ways to Wellness at https://moorewaystowellness.com/kabocha-squash-soup/