Silky Kabocha Squash Soup is one of my favorite fall meals. It's comforting, warming, simple to make, and full of good-for-you veggies and spices. If you've never tried kabocha squash, it's a great way to do so!
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Whether you have had kabocha 500 times or this is your first time trying it, there's never a wrong time to make this kabocha soup recipe!
For weeks, our Whole Foods has had a display of squash at the front entrance. Beautiful burnt orange, deep green, and sage-colored squash met me at the entrance each time, and eventually I relented and bought a few.
I'm borderline hesitant to admit my initial hesitation -- I've enjoyed the squash in everything from curry and roasted vegetables to soups -- but my mind got hung up on the cutting and prep. I got to work and found my best tips for preparing the squash (hint: it involves a few minutes in the microwave) and I had it ready to go in less than 5 minutes!
This resulted in a soup that's creamy, silky, and rich while full of veggies, good-for-you fats, and spices. The whole family goes wild for it, and it reheats like a dream or easy lunches. Now, I'm picking up a squash every time I pass by the display, making the most of this fall gourd while it lasts!
For more healthy squash recipes, check out my Mashed Butternut Squash, Air Fryer Butternut Squash, Air Fryer Zucchini, and Sautéed Zucchini and Yellow Squash recipes!
What is Kabocha Squash?
Also known as Asian squash or Japanese pumpkin, Kabocha squash is a medium-sized, oblong-shaped squash growing more popular and common in the United States. They come in various colors, from dark, mottled, or sage green to deep orange.
Like many other fall squashes, Kabocha can be roasted, steamed, boiled, or braised. They boast a sweet, earthy flavor that is smooth, silky, and creamy when cooked and pureed. Because of this texture, they make a fantastic soup, so I developed this recipe!
How to Cut & Peel Kabocha Squash
Prepare the vegetable for kabocha squash recipes by following these simple cutting directions!
Recipe Pro-Tip: For the easiest cutting, pop the squash in the microwave on high for 3 minutes before cutting. This helps to tenderize it, making it much easier to work with. You don't have to do this, but it is a time and energy-saver. Work with the squash carefully as it will be hot, or let the squash cool for 3-5 minutes before cutting.
Step 1: Cut the squash in half. Working from top to bottom, cut it in half. If the stem is in the way, you may want to cut it off first.
Step 2: Scoop out the seeds. If you microwaved the squash, be careful with this step as they can be hot!
Step 3: Cut into wedges. Slice each squash half into about 2-inch wide wedges.
Step 4: Cut off the skin. Working carefully, cut the skin off each wedge.
Step 5: Chop the squash. Cut the peeled wedges into 1 ½-inch-sized chunks. Use as directed!
Other Ingredients
In addition to the squash you will need:
- Veggies: Carrots, onions, and celery add dimension, flavor, and extra nutrition.
- Coconut Milk: Choose full-fat for the silkiest texture.
- Aromatics: Fresh garlic adds nuttiness and ginger zesty warmth.
- Spices: You will need smoked paprika, ground coriander, and a pinch of cayenne pepper.
- Broth: Vegetable or chicken broth both work. Or, use hot water mixed with bouillon.
- Lime: Fresh lime juice brightens the kabocha soup, enhancing the warm spices and natural sweetness and adding a delightful and light zing.
How to Make Kabocha Squash Soup
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Heat a large pot over medium-high heat. Add the coconut oil or butter to the pot. Once melted, add the onion, carrots, and celery and cook for 5-7 minutes, stirring frequently.
Step 2: Add the garlic, ginger, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes, stirring frequently, until fragrant.
Step 3: Add the broth and squash. Bring to a boil over high heat. Reduce to medium-high and cook for 15-20 minutes or until you can easily pierce the squash with a fork.
Step 4: Stir the coconut milk or half-and-half into the soup mixture
Step 5: Stir the coconut milk or half-and-half into the soup mixture. Carefully transfer the soup to a blender. Remove the venting cap from the lid, drape a towel over, and blend until smooth (you can also use an immersion blender, see the notes below).
Step 6: Pour the soup back into the pot. Stir in the lime juice and season to taste with salt more lime juice. Serve hot with a drizzle of coconut cream or sour cream and black pepper or a sprinkle of cayenne. You can also garnish it with chopped cilantro.
Instant Pot Directions
Make this kabocha squash soup recipe even more accessible with the pressure cooker! Follow the vegetable and spice sauté directions as listed, cooking them on the Instant Pot's medium sauté setting. Add the squash and broth, turn off the Sauté setting, and lock on the pressure cooker lid. Pressure cook the kabocha soup on high for 7 minutes. Quick-release the pressure and purée the soup as directed.
Recipe Pro-Tips
- Cut the squash into even-sized pieces. This ensures even cooking and the smoothest, creamiest soup.
- Blend carefully. Carefully transfer the soup to the blender to prevent hot drips or burns. The soup will expand as it blends, so be sure to remove the vent cap from the blender lid and drape it with a clean towel so the steam can be released without splattering.
- Immersion blender variation. A high-speed blender makes the creamiest Japanese squash soup, but you can blend it with an immersion blender if needed or desired. Blend the soup thoroughly, carefully tilting the soup pot as necessary to purée it.
Recipe Variations
- Dairy-Free: To make dairy-free kabocha squash soup, use coconut oil and coconut milk.
- Vegan: For a plant-based variation, follow the dairy-free directions and be sure to use vegetable broth.
- Spicy: For extra heat, use additional cayenne pepper. You can use up to ½ teaspoon, depending on your preference.
- Different Squash: Swap your favorite fall squash, whether butternut, honeynut, or acorn squash.
- Kabocha Sweet Potato Soup: Omit the carrot and simmer the squash with 1 peeled and cubed sweet potato for a naturally sweeter flavor profile.
Storage Directions
- Refrigeration: Leftover kabocha pumpkin soup keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can also freeze the soup in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator or on the stovetop over low heat, stirring it regularly.
- Reheating: Warm the soup on gentle heat in the microwave or over medium-low heat on the stovetop, stirring occasionally, until hot.
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Tools Needed to Make This Recipe
- Cutting Board
- Chef's Knife
- Measuring Cups & Spoons
- Large Pot or Dutch Oven
- Silicone Spatula
- High-Speed Blender or Immersion Blender
More Fall Soup Recipes
- Vegan Butternut Squash Soup
- White Chicken Tortilla Soup
- Chicken Miso Soup
- Italian Lentil Soup
- Turkey Rice Soup
Recipe Card
Kabocha Squash Soup
Ingredients
- 1 ½ tablespoons coconut oil or butter
- 1 cup diced onions
- 2 medium carrots or 1 large, peeled and cut into ½-inch pieces
- 2-3 celery stalks diced
- 3 cloves garlic minced or sliced
- 1 ½ tablespoons minced fresh ginger
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- 1 pinch cayenne pepper or more to taste
- 1 quart broth (vegetable or chicken)
- 1 kabocha squash seeded, peeled, and cut into chunks
- 1 14 oz can full-fat coconut milk or 1 cup half-and-half
- 1 ½ tablespoons fresh lime juice or the juice of 1 small lime
- salt and pepper to taste
Instructions
- Heat a large pot over medium-high heat. Add the coconut oil or butter to the pot. Once melted, add the onion, carrots, and celery and cook for 5-7 minutes, stirring frequently.
- Add the garlic, ginger, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes, stirring frequently, until fragrant.
- Add the broth and squash. Bring to a boil over high heat. Reduce to medium-high and cook for 15-20 minutes or until you can easily pierce the squash with a fork.
- Turn off the heat. Stir the coconut milk or half-and-half into the soup mixture. Carefully transfer the soup to a blender. Remove the venting cap from the lid, drape a towel over the opening, and blend the soup until smooth (you can also use an immersion blender; see the recipe notes below).
- Pour the soup back into the pot. Stir in the lime juice. Season it to taste with salt more lime juice. Serve hot with a drizzle of sour or coconut cream, and black pepper or a sprinkle of cayenne. You can also garnish it with chopped cilantro.
Notes
- Refrigeration: Leftover kabocha pumpkin soup keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can also freeze the soup in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator or on the stovetop over low heat, stirring it regularly.
- Reheating: Warm the soup on gentle heat in the microwave or over medium-low heat on the stovetop, stirring occasionally, until hot.
