Kabocha Squash Soup (No Roasting, 30 Minutes)
Kabocha squash simmered directly in chicken broth with garlic and onion, then blended smooth and finished with a splash of cream. The skin softens into the soup, so there is no peeling and no roasting. About 30 minutes from cutting board to bowl.
Servings: 4
Calories: 339kcal
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
- ¼ cup 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.1 Kabocha squash
- (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.1 tablespoon olive oil, ¼ cup onion, 2 cloves garlic
- If not roasting, add chopped kabocha squash directly to the pot with the sautéed onion and garlic.1 Kabocha squash
- 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.4 cups chicken broth
- 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.Salt and pepper to taste
- Stir in heavy cream to add richness and creaminess to the soup. Heat through gently, but do not let it boil.½ cup heavy cream or milk
- 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!
Notes
- Kabocha skin is edible, so peeling is optional. Leave it on for less prep, or peel it for a brighter, more uniform-colored soup.
- Cut the squash into even-sized chunks so they cook at the same rate and blend smoothly.
- Kabocha varies in size and is naturally quite starchy. Start with less broth and add more after blending until the soup reaches your preferred consistency.
- Make sure the squash is completely fork-tender before blending. Undercooked pieces can make the soup grainy.
- For easier cutting, pierce the whole squash a few times and microwave for 2–3 minutes to slightly soften it.
- For a vegetarian version, use vegetable broth. For a dairy-free version, replace the heavy cream with full-fat coconut milk.
- Add the cream after blending and warm gently without a hard boil for the smoothest texture.
- Leftovers keep refrigerated in an airtight container for up to 4 days. Thin with a splash of broth when reheating.
- To freeze, preferably freeze the soup before adding the cream for up to 3 months. Add the cream after thawing and reheating.
Nutrition
Calories: 339kcal | Carbohydrates: 18.1g | Protein: 5.7g | Fat: 28.8g | Saturated Fat: 6.4g | Cholesterol: 17mg | Sodium: 335mg | Potassium: 301mg | Fiber: 1.4g | Sugar: 1.2g | Calcium: 103mg | Iron: 1mg
