Kabocha Squash Soup Recipe – American Special
Creamy kabocha squash soup is a velvety, comforting dish that celebrates the natural sweetness and rich texture of kabocha squash. Known for its smooth, buttery flesh and mild, nutty flavor, kabocha pairs perfectly with warm spices like ginger, cinnamon, and nutmeg, creating a harmonious, soul-soothing bowl. Blended until silky-smooth, the soup offers a luscious, thick consistency, often enhanced with a splash of coconut milk or cream for added richness. Ideal for chilly days, this vibrant orange soup is a perfect balance of savory and sweet, making it a fall or winter favorite.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Kabocha Squash Soup Ingredients :
- 1 medium kabocha squash (about 3-4 lbs)
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (or heavy cream for a richer version)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: fresh herbs (like cilantro or parsley), a dollop of sour cream, or roasted pumpkin seeds
How to make Kabocha Squash Soup:
Roast the Squash:Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 40-45 minutes until the flesh is soft.
Cook the Base:While the squash is roasting, heat olive oil or butter in a large pot. Sauté the onion for 5-7 minutes until soft. Add the garlic and grated ginger, and cook for 1 more minute.
Combine Squash and Broth:Once the squash is roasted, scoop out the flesh and add it to the pot. Pour in the broth, cinnamon, nutmeg, salt, and pepper. Let it simmer for 10-15 minutes.
Blend the Soup:Use an immersion blender to blend the soup until smooth, or transfer it to a regular blender in batches.
Add Coconut Milk:Stir in coconut milk (or cream) for a creamy texture. Taste and adjust seasoning with salt and pepper if needed.
Serve:Ladle the soup into bowls and enjoy! Top with fresh herbs, sour cream, or roasted pumpkin seeds if desired.
Recipe Notes :
Squash Substitute:If you can’t find kabocha squash, you can substitute with other winter squashes like butternut or acorn squash.
Spice Variations:Add a pinch of cayenne pepper or smoked paprika for a bit of heat and extra depth.
Make-Ahead:The soup can be made ahead of time and stored in the fridge for up to 3-4 days. It also freezes well for up to 3 months—just be sure to let it cool completely before storing in an airtight container.
Texture:For a super creamy texture, use full-fat coconut milk or add a splash of cream or cashew cream if you prefer a dairy-free option. Adjust liquid based on your preferred consistency.
Topping Ideas:Garnish with crispy croutons, roasted squash seeds, or a swirl of cream for an extra indulgent touch.
