Kabocha Squash Soup Recipe – American Special
Nothing says comfort like a bowl of kabocha squash soup made with its naturally sweet, nutty flavor. This fall comfort food is blended until smooth and creamy, creating a silky soup that’s perfect for cozy evenings. Whether you’re craving a classic American squash soup or looking for a nourishing winter starter, this recipe has you covered.
- 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 :
This is a freezer-friendly soup—once cooled, portion into airtight containers and freeze up to 3 months; just reheat gently when ready to enjoy.
It makes a great make-ahead meal—prepare and refrigerate a day ahead to let the flavors meld and deepen.
For a spiced soup variation, stir in a pinch of cayenne or swap ground cinnamon for nutmeg or allspice to add a seasonal twist.
