The weather is getting too cold!! Perfect for some kabocha squash soup. One of the foods I crave in cold weather is soup, especially the thicker, warmer, and tastier varieties.

With the arrival of the cooler weather, I always focus my recipe search on delectable-looking soups that ideally incorporate seasonal (and highly nutritional) ingredients.

That is how I discovered kabocha squash soup!

Also, try Jamaican Pumpkin Soup Pureed and Candied Pumpkin

Try this Soup recipe if you want to add a savory, healthful, plant-based soup to your menu. Additionally, this recipe is simple, vegan/vegetarian, and gluten-free.

During this season, I’ve noticed that kabocha is not just available in Asian supermarkets, but it is also available in my local grocery stores. If you like butternut squash or other pumpkin-like veggies, you should try this simple soup and other kabocha recipes.

I always request you to read the complete article for useful tips and tricks. However, you can find the detailed recipe below.

What is kabocha squash?

Kabocha squash, sometimes known as “Japanese pumpkin,” is an Asian cousin of the more popular butternut squash found in the United States. However, they don’t appear to be identical. When it comes to squash, kabocha is the closest thing to a green pumpkin, whereas butternut is more oblong and has beige skin.

Kabocha has deep green skin with a dull finish (delicious!) and a bright yellow-orange flesh inside. Its naturally sweet flavor makes it a favorite in Japanese pastries and baked items.

In terms of nutrition, kabocha squash is the clear winner of the two. Compared to butternut squash, a cup of kabocha squash contains fewer calories and carbs, but it contains more nutrients.

Kabocha is an excellent source of beta carotene, which the human body may convert to vitamin A. Vitamin A is necessary for strong immunity and healthy white blood cells. Kabocha is also high in iron, vitamin C, and B vitamins, as well as a wonderful source of fiber! All of which provides a lot of health benefits!

So if you see green and knobby squash at farmers markets or supermarkets on your next visit, do grab some!

In terms of uses, this squash may be used like any other winter squash, and it’s wonderful roasted, mashed, or sliced into stir-fries. It’s also excellent in soups, like this wonderful orange, creamy, pureed soup.

In terms of flavor, I believe kabocha squash is the clear winner. It has a light, fluffy, almost sweet taste, which works beautifully in this soup recipe. Also, unlike most other squashes, the skin of kabocha is edible.

Kabocha squash soup recipe:

This soup is quite simple and easy to prepare; you’ll require the following ingredients and steps to follow:

1 kabocha squash, about 3 pounds
1 small onion, chopped
3 cloves garlic, chopped
1 green onion chopped
2 sprigs thyme
1 teaspoon Italian seasoning
¼ cup coconut milk
4 cups vegetable broth or (1 vegan bouillon cube plus 4 cups water)
Salt to taste

How to make squash soup?

For the squash:

Preheat oven to 400℉. Lightly brush or spray baking sheet lined with parchment paper, set aside.
Wash the kabocha squash and cut it in half. Remove the seeds and the membranes.
Place the kabocha halves with the cut side down on the prepared baking sheet and cook for 30 minutes.
When the squash is tender, remove it from the oven and let it cool until it is able to handle. Scoop out the orange flesh into a bowl, and set it aside.

For the soup:

Heat oil in a large pot or saucepan. Add onion, and cook until it is soft about 3 minutes.
Stir in the garlic, green onion, thyme, and Italian seasoning, and cook for 1 minute.
Add the cooked kabocha squash, coconut milk, and vegetable broth, and cook for 5 minutes.
Season with salt and serve.

Soup serving suggestions:

Toppings. You can add different toppings to this soup to make it better for your taste buds! You can serve the soup with a sprinkling of roasted chickpeas, thyme, black pepper, or paprika on top.

Salad. Serve this rich soup alongside a green salad for a healthy and light meal.

Bread. Sopping up delicious soups with bread is something I’ll always like. Try this soup with gluten-free rolls or your favorite crusty loaf from your local bakery.

Roasted Vegetables. This soup pairs well with roasted veggies.

How to store leftover soup:

Keep leftovers in an airtight container in the refrigerator for up to five to seven days. You can eat it if it smells and tastes nice.

Can I freeze it? Yes, of course! Allow it to cool before freezing it for 2-3 months in an airtight container. I recommend freezing it in individual amounts, so you just have to defrost what you’re going to eat.

A day or two before you eat, take the food out of the freezer and put it in the fridge to thaw.

Reheat on the stovetop or microwave and enjoy!

Recipe notes:

You can remove the peel, but to get extra nutrition and avoid wasting the food, you can use skin (completely edible).
I often make my own vegetable broth at home because it’s so much easier, cheaper, and healthier than store-bought.
You can change the amount of liquid according to the desired thickness of the soup.
Feel free to add whatever ingredients you want to your soup. It pairs well with leeks, carrots, celery, and spices such as ground cinnamon, nutmeg, and cayenne powder.
This dish could also be made with kabocha puree, but I love fresh kabocha.
I used coconut milk to make my soup creamy in texture and low in calories. However, you may substitute it with other plant milk, such as cashew milk, soy milk, or oat milk.

If you like and enjoy this Healthy Kabocha Squash Soup recipe, don’t forget to share your feedback in the comment section below!

More vegan soup recipes:

If you enjoyed this post about Kabocha Squash Soup and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Healthier Steps.

Kabocha Squash Soup

This creamy, tasty, and healthy kabocha squash soup is made with roasted kabocha squash, coconut milk, thyme, and some spices. This vegan, low-carb, gluten-free soup is the ultimate comfort food for chilly nights!

5 from 9 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Kabocha Squash Soup

Prep Time: 20

Cook Time: 40

Servings: servings

Calories: 211kcal

Ingredients

1 3 pound kabocha squash
1 small onion chopped
3 cloves garlic chopped
1 green onion chopped
2 sprigs fresh thyme
1 teaspoon Italian seasoning
1/4 cup coconut milk
4 cups vegetable broth
salt to taste

Instructions

Preheat oven to 400℉. Lightly brush or spray baking sheet lined with parchment paper, and set aside.
Wash the kabocha squash and cut it in half. Remove the seeds and the membranes.
Place the kabocha halves with the cut side down on the prepared baking sheet and cook for 30 minutes.
When the squash is tender, remove it from the oven and let it cool until it is able to handled. Scoop out the orange flesh into a bowl, and set aside.
Heat oil in a large pot or saucepan. Add onion, and cook until it is soft, about 3 minutes.
Stir in the garlic, green onion, thyme, and Italian seasoning, and cook for 1 minute.
Add the cooked kabocha squash, coconut milk, and vegetable broth, and cook for 5 minutes.
Season with salt and serve.