Rich and Creamy Japanese Kabocha Squash Soup
If you are looking for an early fall soup recipe, try this easy Kabocha Squash Soup! Its rich flavors and silky texture make it a perfect comforting soup on chilly days!
Looking for kabocha recipes? Try my Kabocha Miso Soup, Kabocha Dango with Mitarashi Glaze, or Kabocha Tempura!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Kabocha Squash Soup:
How To Make Kabocha Squash Soup: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Slice the kabocha and onion.
Step 2
Sauté the sliced onion with butter, then add water and the kabocha squash. Simmer until tender.
Step 3
Transfer the soup to a blender and blend until smooth.
Step 4
Add soy milk and warm the soup, being careful not to let it boil.
Pour the soup into a bowl and sprinkle some black pepper on top to enhance the flavor. Enjoy!
Storage
Let the soup cool down and transfer it to an airtight container or a glass jar. The soup will be stored in the fridge for up to 3 days. When reheating, microwave it, or my recommendation is to gently warm it on the stovetop over low heat.
Dive Deeper into Cooking Kabocha!
To learn more about kabocha, you can explore these articles:
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Easy and Tasty Kabocha Recipes
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More Kabocha Recipes You Will Love
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I hope you enjoy this Kabocha Squash Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Rich and Creamy Japanese Kabocha Squash Soup
Print Pin SaveEquipment
- Medium saucepan 18cm (7 inches)
- Blender
Ingredients
- ¼ Kabocha, 250g
- ½ Onion
- 1 Tbsp Butter, 10g
- 1 cup Water
- 1 cup Soy milk, or any milk of your choice
- Salt to taste
Instructions
- Preparation: Remove the seeds from the kabocha and cut it into small chunks. Peel off the green skin, then slice the kabocha into smaller pieces. Thinly slice the onion.
- Saute Onion: In a saucepan, melt butter and add the sliced onion. Sauté over low heat for 2 to 3 minutes until tender and fragrant.
- Simmer: Add the sliced kabocha and water to the pan. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 6 to 8 minutes, or until the kabocha is tender.
- Blender: Transfer the soup to a blender and blend until smooth and creamy.
- Add Soy Milk: Return the soup to the pan, stir in the soy milk, and season with salt to taste. Turn off the heat just before it begins to boil.
Video
Notes
- Storage: The soup will be stored in the fridge for up to 3 days. When reheating, microwave it, or my recommendation is to gently warm it on the stovetop over low heat.
- If the squash isn’t sweet enough for your liking, you can balance it out by adding a touch of sugar or maple syrup.
- Don’t toss the kabocha skin! It’s completely edible and can be saved for other dishes, like miso soup or kabocha salad.
- For a bit of a kick, add some grated fresh ginger or a pinch of cayenne pepper. These will bring a warm, spicy depth to the soup.