Fall and winter mean lots of squash and pumpkin. Kabocha is by far my favorite winter squash. This versatile vegetable can be roasted, baked, steamed or enjoyed any number of ways. When puréed, it develops this rich, velvety texture that makes it ideal for a comforting soup. This roasted kabocha squash soup is one of my favorite cool weather soups. Rich, creamy, and filling, a small serving is all you need to feel satisfied.
If you’re wondering, what the heck is a kabocha squash? Kabocha squash is a sweet winter squash variety that tastes like a sweet potato and pumpkin combined. The only issue is that kabocha squash can be a little hard to find at times. For the past few years I couldn’t find it anywhere except our local Asian food markets. Lucky for me they are quite abundant this year. I’ve been able to find them pretty regularly at both Publix and Food Lion. Besides the challenge of finding one, they can also be quite tough to slice in to. I highly recommend using a very sharp knife along with a very stable cutting surface. I found this helpful tutorial video on the internet that gives step by step directions on how to cut, peel, and cook a kabocha squash.
Photo from Shutterstock
Once you have you have your kabocha squash prepared, the soup is a cinch to make. Just combine the ingredients, simmer for about 10-15 minutes and blend. It doesn’t get easier than that. Similar to a butternut squash soup, this roasted kabocha squash soup has a vibrant orangey-golden color. The taste is creamy and slightly sweet, and extra comforting with that drizzle of coconut milk overtop right before serving. This soup is ideal for evenings when you want something simple and healthy. Make a batch ahead of time to have on hand for the coming week. It would also be great for entertaining and taking along to fall or winter gatherings. Enjoy!
- 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)
- Preheat oven to 425F.
- Line a baking sheet with parchment paper.
- Cut the kabocha squash into wedges, and roast on the baking sheet for 25 minutes or until fork-tender.
- When cool enough to handle, scrape flesh from skin.
- Add the squash to the stockpot and cover with vegetable or chicken stock.
- In a medium saucepan, combine all ingredients over medium high heat.
- Bring the mixture to a boil and then let simmer for 10 to 15 minutes.
- Reduce the heat to low and add the cashew milk.
- Turn off the heat and puree the soup in the pot using an immersion blender or transfer to a blender.
- If using a regular blender, transfer the soup in batches and be careful not to overfill.
- Pour into serving bowls.
- Drizzle with coconut milk and top with raw pumpkin seeds.
For more soup inspired recipes, try these: