This Kabocha Squash Soup recipe is creamy, fragrant, gluten-free, and satiating! It’s also completely vegan and incredibly healthy. It’s made with only ten ingredients and is utterly foolproof.
This Japanese pumpkin soup is incredibly easy to make, deliciously sweet, and equal parts spicy and acidic. It’s the kind of pumpkin soup that satisfies all dietary restrictions and is pleasing to all.
I like it better than Butternut squash because it is sweeter and has more texture and body when cooked. The thin and delicate skin is one of the few squashes you don’t have to peel, as you can eat the flesh and skin when cooked.
This is not a squash that is eaten raw, as the flesh is too harsh. However, I like to keep the skin on for this recipe and roast it, as the delicate skin has many fantastic health properties and nutrients. Keeping the skin on also makes the recipe preparation so much easier.
How To Make Kabocha Squash Soup?
Kabocha is considered a superfood because it’s packed with vitamins, minerals, antioxidants, and fiber that promote overall health. It’s also high in vitamin A and beta carotene, which give it its vibrant orange flesh and support skin and eye health. Additionally, it’s slightly lower in calories than butternut squash.
Kabocha squash contains vitamin C, vitamin B, and iron, with more concentrated nutrients and vitamin C than pumpkin, making it even healthier. However, consuming excessive amounts of beta carotene daily can temporarily tint the skin yellow. This effect is harmless and disappears once you reduce consumption.
Here is everything you need to know how to make this Japanese pumpkin soup recipe:
Ingredients
Here’s a list of the ingredients you need to make this roasted Kabocha squash soup recipe:
Kabocha Squash: This is wonderful for soup because it’s naturally sweet and has a fantastic texture when cooked.
Coconut Oil: It’s slightly sweet and pairs wonderfully with coconut milk. You can also use olive oil.
Garlic and Ginger: This combination adds the perfect taste to permeate into the fibrous kabocha squash.
Jalapeño: The small amount of jalapeño in this recipe gives a subtle “kick” to the recipe. However, if you prefer your soup to be extra spicy, add the entire jalapeño instead of just half.
Coconut Milk: This non-dairy milk is high in saturated “healthy” fats and is touted to reduce high cholesterol due to its high potassium level. The flavor profiles pair wonderfully with the squash, ginger, and jalapeño, making this soup completely vegan.
Coconut Cream: Coconut cream adds the perfect thickness and body to this soup!
Coconut Palm Sugar has a low glycemic index and low fructose levels. It contains antioxidants and minerals, is unrefined, and contains no chemical breakdown alterations or artificial ingredients. It is pure and simple!
Lime: The lime is crucial in this recipe to offset the thickness of the pureed squash and coconut milk. Citrus is a “brightening agent” and adds depth and vibrancy to this soup. The acid cuts through the soup and contrasts wonderfully with the soup’s sweet elements. The lime juice elevates the finished product of this soup.
Green Onion: They add beautiful color, a pop of texture, and flavor as a garnish. You can also sauté yellow onion with the jalapeño. You can also sauté yellow onion or minced shallots with the jalapeño for extra flavor.
Garnish-Cilantro: The cilantro sprigs for garnish give this soup a lovely freshness and herbaceous quality.
Kosher Salt: Brings natural sweetness and flavor to the vegetables.
Optional: If you want the soup thinner, you can add 1 cup of vegetable broth, vegetable stock, chicken broth, or chicken stock.
Find the full recipe with ingredients and directions below.
Process
Preheat oven: Preheat oven to 375 degrees.
Cut and de-seed squash, scoop out the seeds and membrane, and then cut into 1 1/2 inch wedges. (You can save the seeds and make a toasted batch for a crunchy topping.)
Continue to cut the squash wedges into cubes.
Season the squash with coconut oil and salt, (optional ground black pepper ) and spread evenly on a lined baking tray.
Roast: Roast for 15-20 minutes until the squash cubes are tender and golden brown.
Grate the garlic.
Peel and grate the ginger.
Mince the jalapeño.
Juice the limes and mince the green onions.
Take the roasted squash out of the oven.
Sauté the garlic, ginger, and jalapeño over medium heat, and add in the roasted squash. Stir to combine.
Add Liquids and Puree: Add the coconut milk and coconut cream and turn off the heat. With a hand blender, puree the mixture until smooth.
Simmer and Season: Return the soup to low heat and let it come to a roiling bubble. Add the palm sugar, season to taste with salt, and take the soup off the heat.
Garnish: Serve each bowl with a teaspoon of fresh lime juice, scallions, and cilantro.
Tips for Perfectly Roasted Kabocha Squash
Use a microplane and ginger grater: I like my garlic and ginger minced as finely as possible. The easiest way to do this is to use a microplane and a specific ginger grater (it makes the world of difference! )
Consider wearing gloves when cutting the jalapeño: If you’re sensitive, your hands might burn when handling and mincing the jalapeño, so wearing gloves is advisable. Make sure to remove the seeds and membrane when mincing. For a more step-by-step breakdown, check out how to cut a jalapeño.
Invest in a hand blender: I love this soup because it’s all made in one large pot (or instant pot), and I can purée the soup right in the pot with my immersion blender. There is no need to dirty a blender or Vitamix!
Variations
This Kabocha Squash Soup is easy, vibrant, and delicious. However, if you want to add a little “extra” to it, here are some ingredients I like:
Veggies: For more body, add sauté diced carrot, celery, and onion and sauté with garlic, ginger, and jalapeño.
Citrus: Try adding key lime, lemon, or try something avant-garde like grapefruit.
Heat: Add spice with more jalapeño, cayenne, chili flakes, chili crunch, chili oil, togarashi, or yuzu kosho.
Serving Suggestions
This Kabocha Squash soup is creamy, healthy, and comforting. It’s lovely on its own, or you can peruse the recipe options below to create a full spread.
Salads: Pair with a quick and easy Japanese cucumber salad or cucumber tomato salad. Or try this vibrant corn salad or Brussels sprouts salad that’s hearty and satiating! Go the Italian route with this persimmon salad or this burrata salad that are both creamy and delicious.
Proteins: Get fancy and pair with Japanese steak tartare or salmon sashimi. Or, the soup is lovely with a simple protein like this pan-seared salmon, decadent duck breast, or this addictive teriyaki chicken that’s sure to please any eater! A soft boiled egg also adds a nice creamy extra touch.
Vegetables: Perfect to serve with sautéed kale, garlicky Swiss Chard, baby bok choy, air fryer broccoli, miso eggplant, or crispy turnip recipe. You can also make a large batch of roasted vegetables that are always a crowd favorite.
How to Store
This Kabocha Squash Soup is perfect to make and eat immediately or freeze for later consumption.
Refrigerator: Store an airtight container in your refrigerator for up to two weeks.
Freezer: Store in your freezer in an airtight container for up to two months.
Kabocha Squash Soup
Equipment
Ingredients
Kabocha Squash Soup
- 1 Kabocha squash, deseeded (skin left on), and cubed
- 2 tbsp coconut oil or vegetable oil, divided
- 3 large cloves garlic, minced
- 1- inch piece ginger, peeled and minced
- ½ jalapeño, seeded, and minced
- 2 cans (27oz) coconut milk
- 1 cup coconut cream
- 3 tbsp palm sugar (any sugar will work)
- 1 lime, juiced
- 2 green onions, minced
- Cilantro sprigs for garnish
- Kosher salt to taste
Instructions
- Preheat oven to 375 degrees.
- Arrange the cubed squash on a baking sheet, toss with one tablespoon of oil, and sprinkle with salt. (You can save the seeds and make a toasted batch for a crunchy topping.)
- Roast for 15-20 minutes until the squash cubes are tender and golden brown. If you insert a paring knife, you should be able to pull it out of the flesh with little to no resistance.
- Heat a large soup pot over moderate heat and coat with the remaining tablespoon of oil. Allow the oil to glisten, and add the garlic, ginger, and jalapeño. Sauté for 1 minute until the elements have softened.
- Add the roasted squash and mix to combine all the elements.
- Add the coconut milk and coconut cream and turn off the heat. With a hand blender, puree the mixture until smooth. (You can also use a blender or Vitamix). (If you want your soup to be slightly chunky, omit 1-2 cups before you puree.)
- Return the soup to the heat and let it come to a roiling bubble. Add the palm sugar, season to taste with salt, and take the soup off the heat.
- Serve each bowl with a teaspoon of fresh lime juice, scallions, and cilantro as a garnish.
