This Kabocha Squash Soup makes the most of the glorious winter squash! It’s creamy, full of flavor, and velvety smooth – plus, it’s super easy to make.

Kabocha squash soup in a rustic blue ceramic bowl with garlic bread served alongside.

Kabocha squash (also known as Japanese pumpkin) is one of my favorite winter squashes, and for good reason. Okay, maybe the first reason why I love it so much isn’t the BEST … it’s just … it’s a really cute squash! Squat, green, and a little lumpy with a corky stem, this green pumpkin-looking winter squash is super cute. I know, weird …

But also, it is a versatile winter squash, too. The flesh cooks up smooth, not stringy, and subtly sweet and nutty. It’s a gorgeous vibrant orange color, and isn’t a bear to cut into smaller pieces (I have some tips and tricks on how to cut kabocha squash below).

The flesh is also on the drier side, which makes kabocha squash a versatile winter squash that’s great in things like gnocchi (recipe coming soon!)

Oh, and did you know that kabocha squash is the “pumpkin” in your Starbucks PSL? It’s true!

Table of Contents

The Story Behind the Recipe

I’m a huge fan of winter squash soups, and soon after I developed my crush on kabocha, this roasted kabocha squash soup wasn’t far behind.

I decided to keep this one super simple, creating a base recipe for kabocha soup that you can tinker with and make your own. But I also love love love this recipe just as it is.

Kabocha squash soup in a rustic blue ceramic bowl with garlic bread served alongside.

Why You’ll Love Kabocha Squash Soup

Butternut squash soup definitely has its place, but sometimes it’s nice to mix it up with a different winter squash! Or maybe you have one of these cutie squashes on your hands and you’re in need of a kabocha squash recipe to use it up.

Either way, I think you’ll love this way to prepare it!

Oh, and it freezes well too.

And it’s great with grilled cheese sandwiches.

Ingredients for kabocha squash soup.

Ingredients

  • Kabocha squash – You’ll want an approximately 3-4 pound kabocha squash. In the case of the squash pictured above, I had a squash that was about 5 pounds, so I used 3/4 of the squash in my soup.
  • Olive oil – For brushing the kabocha squash before roasting it.
  • Butter – For sautéing the onion and garlic.
  • Onion & garlic
  • Vegetable broth – I prefer to use a low-sodium vegetable broth so that I can better control the salt content in my recipes.
  • Nutmeg – A bit of freshly ground nutmeg adds nice earthy flavor that really highlights the sweet nuttiness of the kabocha.
  • Salt & pepper
  • Heavy whipping cream – Added at the end of the process to give this soup its rich creaminess. Coconut milk is a great substitute if you prefer.

Adaptations/Variations

  • Vegan Kabocha Squash Soup: Use olive oil or vegan butter to saute the onion and sub in coconut milk for the heavy whipping cream.
  • Curried Kabocha Squash Soup: Saute a tablespoon of minced ginger with the garlic and sub in a couple of teaspoons of curry powder for the nutmeg. Coconut milk is especially good in this version.

How to Make Kabocha Squash Soup

First, you need to cut your kabocha squash. I first like to lop off the corky stem, then cut the squash in half from the top down.

Some squashes (like butternut) benefit from being cut vertically, but kabocha’s flat, squat shape means you’re better off cutting it from the top to the bottom, then into quarters.

Half of a kabocha squash

Cut the halves into quarters …

Kabocha squash cut into quarters

Then use a sturdy spoon or an ice cream scoop (much easier!) to scoop out the seeds. Discard the seeds or roast the pumpkin seeds for topping the soup.

Kabocha squash quarters with the seeds scooped out.

Brush the wedges with a little olive oil and sprinkle with salt and pepper, then place them on a baking sheet and roast them until tender, about 45 minutes.

Kabocha squash on a baking sheet, ready to roast.

From there, let your squash cool then scoop the squash into your soup. Puree, add heavy whipping cream, and devour!

Top view of kabocha squash soup in a rustic blue bowl with a drizzle of cream, parsley, and roasted seeds on top plus garlic bread.

Tips for Success

  • Puree in a blender for the best results. I’ve made this roasted kabocha dquash soup with both with my Vitamix and with my immersion blender. While the immersion blender is super convenient, it doesn’t give me that velvety smooth consistency that the high-speed blender does.

I hope you love this kabocha soup as much as we do! It’s the perfect way to celebrate winter squash and pumpkin season in all its squashy glory.

Kabocha squash soup in a rustic blue ceramic bowl with garlic bread served alongside and a gold spoon.

More About Kabocha Squash

Kabocha squash soup in a rustic blue ceramic bowl with garlic bread served alongside.
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Kabocha Squash Soup

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Author: Karen
Yield: 6
This easy roasted kabocha soup comes together effortlessly. Full of flavor and velvety smooth – just what a winter squash soup should be!

Ingredients

  • 1 kabocha squash (3-4 pounds)
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter (divided)
  • 1/2 yellow onion (minced)
  • 1 clove garlic (minced)
  • 4 cups vegetable broth
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper (plus more to taste)
  • 1/3 cup heavy whipping cream

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Line your baking sheet with parchment or foil to help cut down on cleaning time. Cut kabocha into quarters, de-seed, and roast at 400 degrees with 1 T of butter for 30-40 minutes. Cover with towel to help steam the skin off and cool.
  • Wash your kabocha squash then place it on a sturdy cutting board, bottom down. Using a sturdy, sharp knife, cut the squash in half from the top down. Place each half cut-side down (you want winter squash to be as stable as possible when cutting), then cut each half in half (so that you end up with four quarters of squash).
  • Use a sturdy spoon or ice cream scoop to remove the seeds and stringy guts and discard.
  • Brush the cut sides of the squash and place them on the cookie sheet. Roast until fork-tender, about 45 minutes. Remove from the oven and let cool enough to handle.
  • Start the soup. In a large pot, melt the butter over medium-low heat. Add the onion and saute until translucent but not browned, 6-8 minutes. Add the garlic and cook it for another minute.
  • Add half the veggie broth, salt, pepper, nutmeg and all of the kabocha flesh (without skin). Transfer to a blender and puree completely. Pour the pureed soup back into the pot and add the rest of the veggie broth. Bring to a simmer.
  • Stir in the heavy whipping cream, heat through, taste, and add more salt and pepper if desired.
  • Serve as-is or topped with roasted seeds, a drizzle of heavy whipping cream, cilantro or parsley, or extra salt and pepper.

Nutrition Facts

Serving: 1g, Calories: 181kcal, Carbohydrates: 17g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 831mg, Potassium: 557mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2755IU, Vitamin C: 19mg, Calcium: 57mg, Iron: 1mg
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