This is the BEST velvety Kabocha Squash Soup. The squash is roasted in the oven with loads of garlic, making the flavor so rich and delicious.

When soup season hits, I'm ALL over this creamy soup. The texture is so velvety and you feel like a health goddess eating it because of all the veggies. I love making a big batch then freezing individual portions. It's one of my top fall recipes!
Why You'll Love This Recipe
- Comforting soup: Who doesn't love a warm bowl of soup on a chilly day?
- Easy to make: Just roast the veggies, blend everything up and serve.
- Nutritious: You pack in a ton of veggies so it's super healthy.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado oil.
- Kabocha squash – butternut squash would also work here.
- Carrots – try using leeks instead.
- Yellow onion – try white onion instead.
- Garlic cloves – you can use jarred minced garlic in a pinch.
- Vegetable broth – swap out for chicken broth instead.
- Heavy cream – you can use half and half, but it won't be as creamy.
- Fresh sage – use 1 tsp dried sage or fresh rosemary instead.
- Fresh thyme – use 1 tsp dried thyme or fresh oregano instead.
- Apple cider vinegar – lemon juice would be the best substitute here.

How to make this soup

Step 1: Roast the veggies.
Roast the squash, carrots, onion and garlic.
Step 2: Blend the veggies.
Let them cool, then blend with the broth.

Step 3: Add the cream.
Add the cream, seasonings and vinegar.
Step 4: Blend until smooth.
Blend the soup until smooth then serve.

Recipe tips
Here are my top tips for making this yummy squash soup:
- Reuse the seeds: Roast them in the oven and enjoy as a snack or a garnish.
- Microwave the squash: Microwave it for 2 mins to make it easier to cut.
- Instant Pot method: Swap out the butternut squash for kabocha in this Instant Pot recipe.
- Sauté the squash: Skip the hot oven and sauté the veggies until softened.
Frequently Asked Questions
What is kabocha squash?
Kabocha squash (also known as Japanese pumpkin) is a winter squash that's sweeter than butternut squash.
Where can I find it?
You can typically find it in your grocery store's produce section or at an Asian supermarket.
Do I need to peel it first?
Yes, you'll need to peel and dice the squash before roasting it.
Can I use butternut squash instead?
Yes! Just keep in mind that kabocha is a lot sweeter than butternut squash, so the flavour will be slightly different.

Serving suggestions
I love serving this soup with some fresh baguette, scallions and pumpkin seeds, but it'd also be good with:
- Mini grilled cheese sandwiches
- Brussels sprouts salad
- Turkey or pork chops (as a side – just cut down on the serving size)
Storing and reheating
Storing: Store any leftovers in the fridge for 5 days.
Reheating: Bring to a simmer on the stovetop or reheat in the microwave for 1-2 mins.

More comforting soup recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- My Vitamix is a must have for sauces, soups and purees.
- An immersion blender is a cheaper way to blend things up.

Kabocha Squash Soup
Ingredients
- 1 tbsp olive oil
- 1 kabocha squash
- 2 carrots
- 1 yellow onion, chopped
- 8 garlic cloves
- 1/2 tsp each salt & pepper
- 3 cups vegetable broth
- 1/4 cup heavy cream
- 1 tbsp fresh sage or 1 tsp dried
- 1 tbsp fresh thyme or 1 tsp dried
- 2 tsp apple cider vinegar or lemon juice
To serve
- Baguette
- Pumpkin seeds
- Scallions
Instructions
- Preheat oven to 425 F. Toss squash, carrots, onion and garlic with salt & pepper and olive oil on a parchment-lined baking sheet. Bake for 30 minutes, tossing twice.
- Remove vegetables from oven and let cool for 10 minutes. Blend vegetables with broth, then blend in cream, sage, thyme and apple cider vinegar.
- Serve soup in large bowls garnished with pumpkin seeds and scallions. Serve with baguette if desired and enjoy!
Comments & Reviews
B says
Just made this and love it!! I didn’t have all the ingredients on hand, but I used dried onions and I added one celery stalk. Very tasty and love the hint of garlic.