Roasted Kabocha Squash Soup Recipe (gluten free, dairy free, autoimmune option)

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Roasted Kabocha Squash Soup Recipe (gluten and dairy free) | deliciousobsessions.com Follow Me on Pinterest

Fall and winter mean lots of squash and pumpkin. My all-time favorite squash is the Kabocha Squash, commonly called Japanese Pumpkin. This squash has the most delicious flavor and texture of any squash I have eaten. A cross between a pumpkin and a butternut squash if I had to describe it. The skins are soft, so you can eat those too. I typically roast my squash and eat them with lots of coconut oil or ghee, but sometimes a girl’s just gotta have soup. This roasted kabocha squash soup is one of my favorite cool weather soups. Rich, creamy, and filling. A small serving is all you need to be satisfied. I typically will serve a small bowl of it with lunch or dinner (I have also been known to eat it for breakfast too!).

I developed this recipe to be dairy free, but if you can tolerate dairy, you can easily replace the coconut milk with sour cream or heavy cream. It would be heavenly! I even use the skins in this soup too. When I puree it, the skins just blend right in. Just scrub the outside of the squash with some hot water and a tiny bit of non-toxic soap or veggie cleaner and you’re good to go!

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My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too! 🙂

Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂

In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.

Mountain Rose Herbs is where I get all of my herbs and spices. Because of their exceptional products and customer service, I am happy to support them as one of my affiliate partners. I have tried many brands of herbs over the years and keep coming back to Mountain Rose.

P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

8 comments

  1. I am putting this on my list to make tomorrow. I have a kabocha squash in the pantry, and I’ve been craving a spicy fall soup.

    reply 

    Barb @ A Life in Balance
    Posted 11/18/13

    • I hope you enjoy! I love kabocha squash!

      reply 

      Jessica
      Posted 11/18/13

  2. This is the first soup recipe I have seen calling for a kabocha – they have recently become my favorite! I will be trying this!!

    reply 

    Joy
    Posted 11/24/13

    • It has quickly become my favorite squash! Enjoy! 🙂

      reply 

      Jessica
      Posted 11/25/13

  3. I do not have knowledge of this kind of squash but have lots of butternut squash. Could that work with this recipe? Any minor changes that I might need to adjust? Thank you!

    reply 

    Jean
    Posted 02/28/14

    • Hi Jean – Butternut would work just fine. You could even use pumpkin and it would work fine too. I don’t think you’d need to adjust anything for it. Enjoy! 🙂

      reply 

      Jessica Espinoza
      Posted 03/02/14

  4. Made this as a comfort food while suffering an annoying summer cold. I added a very ripe pear, skin on, plus a garlic, onion, herb blend I picked up in Hawaii. I omitted the tumeric, but used fresh ginger. I love all squash, but especially kabocha. Thanks for the recipe!

    reply 

    Lynn
    Posted 08/28/14

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