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Kabocha Squash Soup: A Cozy Bowl of Comfort

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This recipe keeps things simple but doesn’t skimp on flavor. You’ll only need a handful of ingredients, and you can tweak it to fit whatever you’ve got. Ready? Let’s get cooking.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds)
  • 1 tablespoon olive oil or butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth (or chicken broth if you prefer)
  • 1 cup coconut milk (for that creamy finish)
  • Salt and pepper to taste
  • Optional toppings: roasted pumpkin seeds, a drizzle of olive oil, or a dollop of sour cream

Instructions

  1. Prep the Squash
  2. Don’t let the tough skin scare you! Grab a sharp knife and cut the squash in half. Scoop out the seeds (save them for roasting if you’re feeling ambitious), then cut the squash into wedges. You can leave the skin on—it gets super tender when cooked and is full of nutrients.
  3. Roast It Up
  4. Preheat your oven to 400°F. Toss the squash wedges with olive oil, salt, and pepper, then spread them on a baking sheet. Roast 30-40 minutes or until the flesh is fork-tender and slightly caramelized. Roasting brings out all that natural sweetness. Trust me, it’s worth the extra step.
  5. Sauté the Base
  6. While the squash cools, heat the olive oil or butter in a large pot over medium heat. Add the onion and garlic, and cook until softened—your kitchen is going to smell amazing right now.
  7. Blend It All
  8. Scoop the roasted squash out of its skin (or toss it in, skin and all). Add the squash to the pot along with your broth. Please bring it to a gentle simmer, then turn off the heat. Use an immersion blender to puree the soup until it’s silky smooth. No immersion blender? No problem! Just transfer everything to a regular blender in batches.
  9. Add the Creamy Goodness
  10. Stir in the coconut milk and season with salt and pepper. If you want a little heat, add a pinch of cayenne or a dash of smoked paprika.
  11. Serve and Enjoy
  12. Ladle your soup into bowls and go wild with toppings. Roasted pumpkin seeds add crunch, while a swirl of olive oil or sour cream takes it to the next level.

Find it online: https://www.recipesfaza.com/kabocha-squash-soup-recipe/