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!

Kabocha squash soup served in a soup bowl.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • You can enjoy a creamy kabocha squash soup in just 15 minutes with only five ingredients.
  • No vegetable broth is needed, as the kabocha and onion naturally provide deliciousness.
  • This soup is easily adaptable for vegans by substituting the butter with a vegan alternative.

Kabocha

Kabocha, also known as Japanese pumpkin, is a winter squash commonly used in Japanese cooking. It has a dark green outer skin and bright orange flesh that’s sweet and starchy. It’s a delicious vegetable for making creamy soups, roasting, and frying.

Recipe Ingredients

You’ll need the following ingredients to make this Kabocha Squash Soup:

Kabocha squash soup ingredients.
  • Kabocha is harvested in summer, but it reaches its peak flavor in the fall after drying and aging, becoming richer and sweeter. Choose one with bright orange flesh, full of pulp and seeds. If you’re unsure how to cut it, check out this recipe: “How to Cut a Kabocha Squash.”
  • Onion also adds a natural sweetness to the soup, enhancing its overall flavor profile.
  • Butter adds a rich flavor to the soup. If you prefer a dairy-free option, you can substitute it with your choice of cooking oil.
  • Soy Milk or any milk of your choice to achieve a creamy texture in the soup.
  • Salt to taste.

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.

Slices on kabocha squash on a cutting board.

Step 1

Slice the kabocha and onion.

How to make kabocha squash soup.

Step 2

Sauté the sliced onion with butter, then add water and the kabocha squash. Simmer until tender.

How to make kabocha squash soup.

Step 3

Transfer the soup to a blender and blend until smooth.

How to make kabocha squash soup.

Step 4

Add soy milk and warm the soup, being careful not to let it boil.

Kabocha squash soup served in a soup bowl.

Pour the soup into a bowl and sprinkle some black pepper on top to enhance the flavor. Enjoy!

Recipe Tips

  • 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.

Storage

Kabocha squash soup in a glass jar.

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!

sliced of kabocha squash.

To learn more about kabocha, you can explore these articles:

Grab Your Kabocha eBook!

Kabocha ebook cover image.

Easy and Tasty Kabocha Recipes

Kabocha squash soup served in a soup bowl with a spoon.

More Kabocha Recipes You Will Love

Leave a Rating!

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!

Kabocha squash soup served in a soup bowl.

Rich and Creamy Japanese Kabocha Squash Soup

5 from 4 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
Author: Juri Austin
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!

Equipment

  • 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.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 12g | Protein: 3g
Course: Soup
Cuisine: Japanese
Keyword: kabocha squash soup
Did You Make this recipe?Please Leave a star rating!

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