The Best Kabocha Squash Soup

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.

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.

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.