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–+ servings

Cozy and Creamy Kabocha Soup

5 from 4 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Author: Juri Austin
If you’re craving a simple, comforting fall soup, this easy Kabocha Squash Soup is just right. The Japanese pumpkin gives it a rich, creamy texture that’s perfect for chilly days!
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Kabocha squash soup served in a soup bowl.

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
 

  1. 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.
  2. 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.
  3. 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.
  4. Blender: Transfer the soup to a blender and blend until smooth and creamy.
  5. 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.

Notes

  • Storage: Transfer the soup to an airtight container or glass jar. It’ll keep in the refrigerator for up to 3 days. 
  • If your kabocha isn’t sweet enough, add a small amount of sugar or maple syrup to tweak the flavor.
  • 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 spice, add some grated fresh ginger or a pinch of cayenne pepper. These add warmth and depth to the soup.
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Nutrition

Serving: 1servingCalories: 67kcalCarbohydrates: 12gProtein: 3g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: kabocha squash soup

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