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!
As fall and winter arrive, Kabocha squash becomes a star in Japanese cuisine. Also called Japanese pumpkin has a creamier and firmer texture than butternut squash, perfect for making a creamy soup!
- This recipe is for you if:
- You love kabocha squash.
- You want to make kabocha squash soup.
- You are looking for easy kabocha squash soup recipe.
Let me walk you through the ingredients and the instructions. If you want to skip to "Kabocha Squash Soup", go ahead and skip to the recipe.
Let's get started!
Why This Recipe Works
- You can enjoy a creamy soup in just 15 minutes with only five ingredients.
- There is no need for vegetable broth as the kabocha provides the inherent natural sweetness and hearty, nutty flavor.
- It's a plant-based soup and easily adaptable for vegans by substituting the butter.
Here are the ingredients (amounts are in the recipe card below).
- Kabocha Squash - Opt for kabocha squash with bright orange flesh and dark green skin, which offers the best sweetness and starchiness.
- White onion - Onion adds a natural sweetness to the soup, enhancing its overall flavor profile.
- Butter - 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 - Use soy milk or any milk of your choice to achieve a creamy texture in the soup.
- Salt: Add a pinch or two to adjust the flavor.
Let's go over how to make this kabocha squash soup.
1. Remove the seeds and cut the kabocha into small chunks. Remove the green skin from each piece, then cut the kabocha into smaller slices.
2. Slice the onion thinly.
3. In a large pot, melt some butter and add the sliced onions.
4. Saute them over low heat for 2 to 3 minutes until they become tender and fragrant.
5. Add water and the sliced kabocha squash to the pot.
6. Cover it and bring it to a boil over medium heat. Reduce the heat to low, and let it simmer for about 6 to 8 minutes or until tender.
7. Transfer the cooked mixture to a blender. Blend until smooth, creamy consistency.
8. Return the soup to the pot and add soy milk to the soup. Add salt to the taste and turn off the heat just before it starts boiling.
Pour the soup into a bowl and sprinkle some black pepper on top to enhance the flavor. Enjoy!
If you have leftover Kabocha squash soup, let it 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.
- Blender Options: A high-speed blender is great for this recipe, but you can achieve a velvety texture with either a regular blender or an immersion blender as well. If you don't have any of these, a food processor can also be used for blending.
- Creaminess Boost: For a creamier texture, you can mix in a small amount of wheat flour or rice flour before adding water. Alternatively, coconut milk is a great addition to enhance the soup's creamy consistency.
- Adjusting Sweetness: If the sweetness of the squash is not desired, feel free to add some sugar or maple syrup to your taste.
- Edible Skin: Don't discard the Kabocha skin! It's entirely edible and can be used in other dishes.
- Spice It Up: Add grated fresh ginger or a dash of cayenne pepper to introduce some heat and depth of flavor. These ingredients will elevate the soup's taste profile with a spicy kick.
How to Cut a Kabocha Squash
Learn How to Cut Kabocha squash in this helpful guide!
This guide will show you how to cut a whole kabocha squash into quarters, plus five different sizes depending on your dish.
Thanks For Stopping By!
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Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Kabocha Recipes You Might Like
- Kabocha Miso Soup
- Veggie-loaded Kabocha Soup
- Kabocha Muffins
- Kabocha Dango
- 13 Easy Kabocha Squash Recipes
Japanese Kabocha Squash SoupPrint Pin Save Saved!
- ¼ Kabocha, 250g
- ½ Onion
- 1 tablespoon Butter, 10g
- 1 cup Water
- 1 cup Soy milk, or any milk of your choice
- Salt to taste
- Cut kabocha: Remove the seeds and cut the kabocha into small chunks. Remove the green skin from each piece, then cut the kabocha into smaller slices.
- Cut onion: Slice the onion thinly.
- Saute onion: In a pot, melt some butter and add the sliced onions. Saute them over low heat for 2 to 3 minutes until they become tender and fragrant.
- Add kabocha and simmer: Add water and the sliced kabocha squash to the pot. Cover it and bring it to a boil over medium heat. Reduce the heat to low, and let it simmer for about 6 to 8 minutes until the kabocha squash is cooked through.
- Blender: Transfer the cooked mixture to a blender. Blend until smooth, creamy consistency.
- Add soy milk and warm up: Return the soup to the pot and add soy milk to the soup. Add salt to the taste and turn off the heat just before it starts boiling.
- Blender Options: Use a high-speed, regular, or immersion blender for a velvety texture. A food processor works, too.
- Creaminess Boost: Add wheat or rice flour or coconut milk for extra creaminess.
- Adjusting Sweetness: Customize with sugar or maple syrup to taste.
- Edible Skin: Kabocha skin is edible; don't discard it.
- Spice It Up: Add fresh ginger or cayenne for a spicy kick.