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Creamy Kabocha Soup Recipe for Cozy Fall Nights

Kabocha Soup

This creamy, velvety kabocha soup is a warm, comforting dish perfect for chilly evenings. Easy to make and incredibly satisfying, it will become a staple in your fall and winter cooking!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Appetizer, Soup
Cuisine: American, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Kabocha Soup
  • 1 medium kabocha squash halved and seeds removed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • Salt and pepper to taste
  • ½ cup coconut milk
  • Fresh herbs for garnish (optional)

Equipment

  • Large Pot
  • Baking Sheet
  • Immersion Blender

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Place the kabocha squash halves on a baking sheet, cut side down. Roast for 30-40 minutes, or until tender. Remove from the oven and allow to cool slightly.
  2. Step 2: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ground ginger, cooking for an additional 1-2 minutes.
  3. Step 3: Scoop the flesh of the roasted kabocha into the pot, discarding the skin. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld.
  4. Step 4: Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth.
  5. Step 5: Stir in the coconut milk and season with salt and pepper to taste. Heat through before serving.
  6. Step 6: Serve the soup hot, garnished with fresh herbs if desired.

Notes

Leftover kabocha soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well! Just let it cool completely before transferring it to a freezer-safe container.