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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!
Roasted Kabocha Squash Soup Recipe
- 1 large sweet onion
- 1 kabocha squash (approx. 4-5 pounds)
- 1 1/2 quarts of chicken or turkey stock (homemade is best)
- 6-10 cloves of garlic
- 1 can coconut milk (I prefer Aroy-D brand)
- 1/4 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. ginger powder
- 1/4 tsp. cumin powder (omit if you’re autoimmune)
- 1/4 tsp. turmeric (or more if you like turmeric like me!)
- dash of white pepper
- coconut oil (approx 1/3 cup melted)
Preheat the oven to 350°.
Wash the outside of your kobocha squash and then cut in half. Careful not to cut yourself! These squash can be a tad tricky to open.
Remove the seeds and remove the stems (both ends).
Slice, or chop the kobocha squash and spread on a sheet pan. Drizzle some melted coconut oil over the squash and place the pan in the oven for 30-45 minutes or until soft. The skin on the squash is very tender once cooked, so I cook it skin and all for the soup. You could remove the skin if you prefer.
While the squash is cooking, chop your onions and garlic. This soup will be pureed, so you can just roughly chop everything. Doesn’t need to be pretty! Set aside.
Once the squash is tender, remove from the oven and heat a little coconut oil in a soup pot over medium heat. Add the onions and garlic and sauté until lightly browned.
Add the squash, chicken stock, coconut milk, and spices, and stir. Cook over medium heat for about 10-15 minutes to give the spices time to disperse in the soup.
Remove from heat and use your immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can use a blender, but use caution with the hot liquid.
Serve the soup as is, or add some toasted pumpkin seeds, chopped parsley or cilantro, or, if you can tolerate dairy, sour cream or crème fraîche (learn how to make your own crème fraîche here) would be delicious!
This soup freezes really well, so I make a big pot and then freeze it in individual portions for a quick snack or side dish.