Kabocha Squash Soup

A close-up shot of a crock of kabocha soup.

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!

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings Servings

Calories 112 kcal

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

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.

Instant Pot Directions: Follow the listed vegetable and spice sauté directions, 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 soup on high for 7 minutes. Quick-release the pressure and purée as directed.

Immersion blender variation. A high-speed blender makes the creamiest 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.

Nutrition

Calories: 112kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 654mgPotassium: 650mgFiber: 3gSugar: 7gVitamin A: 5838IUVitamin C: 22mgCalcium: 60mgIron: 1mg

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