Creamy Roasted Kabocha Squash Soup
Silky roasted kabocha blended with ginger and coconut cream — the sweetest, richest squash soup of the season.
In a nutshell: This authentic american creamy roasted kabocha squash soup comes together in just 55 mins using simple whole ingredients. The chef's secret: Roasting concentrates its natural sweetness and gives the soup depth that boiled squash. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Roasted kabocha squash blended silky-smooth with ginger and coconut cream. A velvety fall soup that tastes like it simmered for hours.
Key Equipment
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- Large rimmed baking sheet
- Large pot or Dutch oven
- Blender
- Ladle
Chef's Pro-Tips
- Roast, do not boil, the kabocha: Roasting concentrates its natural sweetness and gives the soup depth that boiled squash never reaches.
- Blend longer than you think: A full minute per batch is what turns this from rustic to silky — stop early and the soup stays grainy.
- Taste before adding maple: Kabocha varies in sweetness, so season the salt first and add maple only if the soup tastes flat, a teaspoon at a time.
Ingredients
6
servings
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1 medium kabocha squash, about 3 lbs, seeded and cut into wedges
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2 tbsp olive oil
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1 tsp kosher salt, divided
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½ tsp black pepper
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1 medium yellow onion, chopped
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1 tbsp fresh ginger, grated
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3 cloves garlic, smashed
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4 cups vegetable broth, low-sodium
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1 can full-fat coconut milk, 13.5 oz, divided
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1 tbsp maple syrup, optional, to taste
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2 tbsp toasted pumpkin seeds, for serving
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Step-by-Step Instructions
Roast the Kabocha
Heat the oven to 400°F (200°C). Toss the kabocha wedges with 1 tablespoon of the olive oil, half the salt, and the pepper. Roast cut-side down for 30-35 minutes until deeply caramelised and fork-tender.
Soften the Aromatics
Meanwhile, heat the remaining olive oil in a large pot over medium heat. Cook the onion for 5-6 minutes until soft, then stir in the ginger and garlic and cook 1 minute more until fragrant.
Simmer Briefly
Scoop the roasted squash flesh from the skin and add it to the pot with the broth. Bring to a simmer and cook 5 minutes so the flavors marry.
Blend Until Silky
Working in batches, blend the soup with three-quarters of the coconut milk until completely smooth, about 1 minute per batch. Return to the pot and season with the remaining salt and maple syrup to taste.
Serve
Ladle into warm bowls. Swirl in the remaining coconut milk, scatter with toasted pumpkin seeds, and serve with crusty bread.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Kabocha is sweeter and denser than butternut, with a chestnut-like, almost nutty flavor and a fluffy, dry flesh that blends into an exceptionally silky soup.
Yes. Butternut works in the same quantities, though the soup will be a little lighter and less sweet — add the maple syrup if you make the swap.
Yes. It uses vegetable broth and coconut milk, with no dairy or animal products, so it is fully vegan as written.
Yes. Cool completely and freeze without the coconut-milk swirl for up to 3 months. Thaw overnight in the fridge, reheat gently, and swirl in fresh coconut milk to serve.
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