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Warm and Creamy Kabocha Soup Recipe

Warm and Creamy Kabocha Soup

There's something so comforting about a warm bowl of soup, especially when the weather turns chilly. Kabocha soup is not only easy to make but also brings a delightful sweetness and creaminess that feels like a warm hug in a bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Appetizer, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Kabocha Soup
  • 1 medium kabocha squash cut in half and seeds scooped out
  • 1 tbsp olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • 1 cup coconut milk for creaminess
  • Fresh herbs for garnish

Equipment

  • Large Pot
  • Oven
  • Blender

Method
 

  1. Step 1: Cut the kabocha squash in half and scoop out the seeds. Roast it in the oven at 400°F (200°C) for about 30-40 minutes, or until tender. Once done, scoop out the flesh and set it aside.
  2. Step 2: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent, which should take about 5 minutes.
  3. Step 3: Stir in the minced garlic and cook for another minute until it becomes fragrant.
  4. Step 4: Add the roasted kabocha squash, vegetable broth, ground ginger, ground cinnamon, salt, and pepper to the pot. Bring everything to a boil, then reduce the heat and let it simmer for 10-15 minutes.
  5. Step 5: Once it’s done simmering, remove from heat and blend the soup until smooth using an immersion blender or a regular blender.
  6. Step 6: Stir in the coconut milk and heat through. Make sure to taste and adjust the seasoning if necessary.
  7. Step 7: Serve hot, garnished with fresh herbs if you like!

Notes

Leftover kabocha soup can be stored in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.