Kabocha Squash Soup

5 from 1 vote

Less is more with this Simple Kabocha Squash Soup! This minimalist recipe lets the natural sweetness of the squash shine through, creating a light and delicious soup in under 30 minutes.

Prep Time10

Cook Time30

Course: Appetizer, Soup

Cuisine: American, Asian

Servings:

Calories: 339kcal

Author: Rose Sioson

Equipment

soup pot
immersion blender, any blender

Ingredients

1 Kabocha squash 2-3 lbs, or substitute with butternut squash, sweet potato, acorn squash, or even pumpkin (sugar variety only)
1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
4 cups chicken broth or vegetable broth
½ cup heavy cream or milk or a plant-based alternative like coconut milk, cashew cream, or oat milk for a vegan option
Salt and pepper to taste

Instructions

Cut the kabocha squash in half vertically and scoop out the seeds and stringy pulp with a spoon.
(OPTIONAL) If preferred, roast the prepared squash halves in a preheated 400°F (200°C) oven for about 40-45 minutes, or until the flesh is tender when pierced with a fork.
Heat a large pot over medium heat and add a bit of olive oil. Sauté chopped onion and minced garlic until softened and fragrant.
If not roasting, add chopped kabocha squash directly to the pot with the sautéed onion and garlic.
Add broth and simmer: Pour in chicken broth to cover the squash and bring the mixture to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld together.
Use an immersion blender or transfer the soup in batches to a blender and blend until smooth and creamy.
Season the soup with salt and pepper to taste, adjusting as needed.
Stir in heavy cream to add richness and creaminess to the soup. Heat through gently, but do not let it boil.
Ladle the soup into bowls and garnish with a drizzle of cream, a sprinkle of freshly ground black pepper, and a few fresh herbs if desired. Enjoy your delicious homemade Kabocha Squash Soup!

Nutrition