30+ Irresistible Kabocha Squash Soup Recipes to Warm Your Soul

Kabocha squash, often referred to as Japanese pumpkin, is a versatile and nutrient-packed ingredient that deserves a spot in your kitchen.

Its naturally sweet flavor, velvety texture, and vibrant orange hue make it an ideal base for comforting soups.

Whether you’re a fan of traditional flavors or crave bold, adventurous combinations, kabocha squash can be transformed into a variety of irresistible soups.

From classic creamy versions to globally-inspired delights, there’s something for every palate.

In this guide, we present 30+ kabocha squash soup recipes to inspire your next cooking adventure and warm your soul with each spoonful.

These recipes celebrate the versatility of kabocha squash, incorporating seasonal ingredients, aromatic spices, and diverse culinary techniques.

Perfect for cozy dinners, holiday gatherings, or meal prep, these soups cater to a range of dietary preferences, including vegan, gluten-free, and dairy-free options.

Ready to dive into a world of comforting bowls?

30+ Irresistible Kabocha Squash Soup Recipes to Warm Your Soul

Kabocha squash soup is more than just a comforting dish—it’s a culinary canvas that allows you to get creative with flavors and textures.

With its rich, creamy consistency and natural sweetness, kabocha squash pairs beautifully with a wide variety of ingredients, from warming spices like cinnamon and turmeric to bold additions like chipotle and curry.

Whether you’re a soup aficionado or a novice cook, these 30+ kabocha squash soup recipes offer endless inspiration to make every meal special.

By experimenting with different ingredients and techniques, you can create soups that are uniquely yours, tailored to your taste preferences and dietary needs.

So, grab a kabocha squash, get cooking, and savor the joy of creating something delicious and nourishing for you and your loved ones!

Creamy Kabocha Squash Soup with Coconut Milk

This creamy kabocha squash soup combines the earthy sweetness of roasted squash with the rich creaminess of coconut milk. The addition of ginger and garlic provides warmth and depth of flavor, making it a perfect dish for chilly evenings. The soup is both vegan and gluten-free, offering a comforting bowl of goodness that feels indulgent without being heavy.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the kabocha squash cubes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, and sauté for 5-7 minutes until soft and translucent.
3. Add the garlic and grated ginger to the pot, and cook for another 1-2 minutes, stirring frequently.
4. Add the roasted kabocha squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a simmer, and cook for about 10 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender. Once smooth, return to the pot.
6. Stir in the coconut milk and maple syrup (if using), and cook for an additional 5 minutes on low heat to warm through. Season with salt and pepper to taste.
7. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

This creamy kabocha squash soup with coconut milk is the epitome of comfort in a bowl. The natural sweetness of the squash is beautifully balanced by the richness of coconut milk, while the ginger and spices add just the right amount of warmth. Whether you’re making it as a cozy weeknight meal or serving it at a dinner party, this soup is sure to be a crowd-pleaser. It’s easy to make, nourishing, and filled with the flavors of fall and winter.

Spicy Kabocha Squash and Red Lentil Soup

This hearty and spicy kabocha squash soup is a perfect blend of bold flavors and nourishing ingredients. The red lentils provide protein and texture, while the kabocha squash adds its creamy sweetness. The soup is spiced with cumin, turmeric, and chili, making it a warming dish ideal for cold weather. It’s an easy, one-pot recipe that offers both comfort and a kick of heat.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• 1 tablespoon fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
2. Add the garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant.
3. Stir in the cumin, turmeric, paprika, and chili powder, cooking for another minute to toast the spices.
4. Add the diced tomatoes, kabocha squash, red lentils, and vegetable broth. Stir everything together and bring to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the squash and lentils are tender.
6. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier soup, blend just half of the mixture and leave the rest intact.
7. Stir in the lime juice, and season with salt and pepper to taste.
8. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

This spicy kabocha squash and red lentil soup is a robust, flavorful dish that will warm you up from the inside out. The combination of lentils and squash creates a hearty, filling soup, while the spices add a depth of flavor and a touch of heat. The hint of lime juice at the end brightens the dish and balances the richness of the squash and lentils. This soup is not only satisfying but also packed with nutrients, making it the perfect meal for a chilly day or a light lunch.

Kabocha Squash and Apple Soup with Sage

This kabocha squash and apple soup brings together the natural sweetness of squash and apples with the earthiness of fresh sage. The savory flavors of roasted garlic and onions create a beautifully balanced soup that is perfect for fall. The apples add a refreshing tartness that complements the squash, creating a warm and flavorful bowl that is both comforting and vibrant.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped (preferably tart varieties like Granny Smith)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• Salt and pepper to taste
• 1/2 cup apple cider or apple juice
• 1/4 cup heavy cream or coconut cream (optional)
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed kabocha squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
3. Add the garlic and chopped apples to the pot and sauté for 3-4 minutes.
4. Once the squash is roasted, add it to the pot along with the vegetable broth and fresh sage. Stir to combine and bring the mixture to a simmer.
5. Simmer for 10-15 minutes to allow the flavors to meld together.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
7. Stir in the apple cider and cream (if using), and season with salt and pepper to taste. Cook for an additional 5 minutes over low heat to warm through.
8. Serve the soup hot, garnished with fresh sage leaves.

The kabocha squash and apple soup with sage is a delightful combination of savory and sweet, with a hint of freshness from the apples and a fragrant finish from the sage. The roasted squash gives the soup a velvety texture, while the apples add a tangy contrast that makes each spoonful unique. This soup is a great way to celebrate the flavors of fall and is sure to become a favorite for family dinners or cozy gatherings. It’s a nourishing, heartwarming dish that feels both elegant and rustic.

Kabocha Squash and Carrot Soup with Tahini

This vibrant and velvety kabocha squash and carrot soup is the perfect combination of earthy sweetness from the squash, the subtle flavor of carrots, and the creamy richness of tahini. It’s a wholesome, nutrient-dense soup that’s ideal for cozy fall or winter meals. The tahini adds a lovely depth of flavor and creaminess without the need for dairy, making this a vegan-friendly dish that’s full of comfort and nutrition.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
2. Add the garlic, cumin, and cinnamon, and cook for another 1-2 minutes, stirring constantly, until fragrant.
3. Stir in the chopped carrots and kabocha squash, and cook for 5 minutes, letting them lightly caramelize.
4. Add the vegetable broth to the pot, and bring everything to a boil. Lower the heat and let the soup simmer for 20-25 minutes, or until the squash and carrots are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender.
6. Once blended, stir in the tahini and lemon juice. Taste the soup and season with salt and pepper as needed.
7. Serve hot, garnished with fresh parsley.

This kabocha squash and carrot soup with tahini is a rich and satisfying dish that combines the best of both earthy vegetables and creamy, nutty tahini. The warm spices of cumin and cinnamon give the soup a subtle depth of flavor, while the tahini adds a luscious creaminess that elevates the texture. It’s the perfect balance of savory, slightly sweet, and tangy, and the addition of fresh parsley enhances the flavor with a touch of freshness. This comforting soup makes an excellent lunch or dinner, and it’s sure to leave you feeling nourished and satisfied.

Kabocha Squash and Leek Soup with Rosemary

This hearty kabocha squash and leek soup with rosemary offers a warm and rustic flavor profile that’s perfect for fall. The earthiness of the squash pairs wonderfully with the savory sweetness of leeks and the aromatic fragrance of rosemary. This soup is not only delicious but also easy to prepare, making it a perfect dish for busy weeknights or cozy weekends.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 leeks, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
• Salt and pepper to taste
• 1 tablespoon white wine vinegar (optional)
• Fresh rosemary leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent.
2. Add the garlic, leeks, and fresh rosemary to the pot. Sauté for 5 minutes, stirring occasionally, until the leeks soften.
3. Stir in the cubed kabocha squash and vegetable broth. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the squash is tender.
4. Remove the rosemary sprig from the soup, if using fresh, and blend the soup with an immersion blender until smooth. Alternatively, transfer the soup in batches to a blender.
5. Once smooth, stir in the white wine vinegar (if using) to add a touch of brightness, and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh rosemary leaves.

This kabocha squash and leek soup with rosemary is a simple yet sophisticated dish that celebrates the flavors of autumn. The roasted squash provides a natural sweetness that contrasts beautifully with the mild, savory flavor of the leeks. The addition of rosemary adds a fragrant, earthy aroma that elevates the soup. The white wine vinegar gives the dish a delicate acidity, rounding out the flavors. This soup is perfect for those looking for a heartwarming, nutritious, and easy-to-make meal, and it’s sure to be a favorite in your seasonal soup rotation.

Roasted Kabocha Squash Soup with Garlic and Sage

This roasted kabocha squash soup with garlic and sage brings out the natural sweetness of the squash, while the roasted garlic adds a rich, caramelized depth of flavor. The sage provides an earthy, herbal note that makes this soup incredibly aromatic. This recipe is perfect for autumn, offering a cozy and hearty dish that’s full of flavor without being overly rich.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 head of garlic, top cut off to expose cloves
• 1 small onion, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the kabocha squash cubes and garlic head (cut side up) on a baking sheet, drizzle with olive oil, and roast for 30-35 minutes, or until the squash is tender and caramelized, and the garlic is soft and golden.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Once the squash and garlic are roasted, squeeze the roasted garlic cloves from their skins and add them to the pot with the onion. Add the roasted kabocha squash and vegetable broth, and bring to a simmer.
4. Stir in the chopped sage and nutmeg, and let the soup simmer for 10-15 minutes to allow the flavors to combine.
5. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a slightly chunkier texture, blend only half of the soup.
6. Stir in the almond milk to add creaminess, and season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh sage leaves.

This roasted kabocha squash soup with garlic and sage is a truly comforting and flavorful dish. Roasting the squash brings out its natural sweetness, while the roasted garlic adds a rich, mellow depth to the soup. The addition of sage introduces a savory, earthy note that complements the sweetness of the squash perfectly. This soup is nourishing, rich in flavor, and incredibly easy to prepare, making it an ideal choice for a quick weeknight dinner or a cozy lunch. The gentle creaminess from the almond milk rounds out the dish, ensuring each bite is both satisfying and comforting.

Kabocha Squash and Sweet Potato Soup with Turmeric

This flavorful and vibrant soup combines the natural sweetness of kabocha squash and sweet potatoes with the earthy warmth of turmeric. It’s a rich, creamy dish that is as comforting as it is nutritious. The combination of roasted vegetables, spices, and a touch of coconut milk creates a velvety texture that’s perfect for cool autumn days. It’s a vegan, gluten-free recipe that’s packed with vitamins and antioxidants.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the kabocha squash and sweet potato cubes with olive oil, and season with salt and pepper. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the vegetables are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion, and sauté for 5-7 minutes, until softened and translucent.
3. Add the garlic and grated ginger to the pot, cooking for another 2 minutes until fragrant.
4. Stir in the turmeric and cumin, cooking for 1 minute to allow the spices to release their flavors.
5. Once the roasted vegetables are ready, add them to the pot with the vegetable broth. Bring everything to a boil, then reduce the heat and simmer for 10 minutes to meld the flavors.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
7. Stir in the coconut milk, and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
8. Serve the soup hot, garnished with fresh cilantro.

This kabocha squash and sweet potato soup with turmeric is a wonderfully nourishing and vibrant dish that is sure to become a favorite. The combination of roasted squash and sweet potatoes offers a natural sweetness, while the turmeric and ginger add warmth and depth. The coconut milk brings a creamy texture that enhances the soup’s richness without overwhelming it. Whether you’re serving it as a starter or a light meal, this soup is both comforting and healthy, making it a perfect addition to your fall recipe rotation.

Kabocha Squash Soup with Apple and Ginger

This delightful kabocha squash soup with apple and ginger combines the sweet, earthy flavor of the squash with the bright, tart notes of apple and the warming spice of ginger. The perfect balance of savory and sweet, it’s a soup that can be enjoyed year-round but particularly shines in the fall. The apples add a touch of freshness and tang, while the ginger gives a gentle kick, making it a flavorful and fragrant choice for a wholesome meal.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped (preferably tart varieties like Granny Smith)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon maple syrup (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
2. Add the garlic and grated ginger, and cook for 2 minutes, stirring frequently, until fragrant.
3. Stir in the cinnamon and cook for another minute to toast the spice.
4. Add the kabocha squash, apples, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and apples are tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Stir in the maple syrup (if using) for added sweetness and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This kabocha squash soup with apple and ginger is a beautifully balanced dish, with the sweet squash and apples perfectly complemented by the warming spice of ginger and cinnamon. The maple syrup adds a subtle sweetness, but it’s not overwhelming, letting the natural flavors of the vegetables shine through. This soup is perfect for a light lunch or dinner and is especially satisfying on cool fall or winter days. It’s an easy, flavorful, and wholesome dish that offers a delightful combination of sweet, savory, and spicy elements in every spoonful.

Kabocha Squash and Kale Soup with Lemon

This kabocha squash and kale soup is a hearty, healthy dish that combines the sweetness of the squash with the savory richness of the kale. The addition of lemon brightens the flavors and adds a refreshing touch. Packed with vitamins and antioxidants, this soup is perfect for those looking for a nutritious, satisfying meal that is both delicious and filling. The earthy kale adds a lovely texture to the velvety squash, making this soup both nourishing and comforting.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 cups fresh kale, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the garlic and turmeric to the pot, cooking for 1-2 minutes until fragrant.
3. Stir in the kabocha squash and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
4. Once the squash is tender, use an immersion blender to blend the soup until smooth. Alternatively, transfer it in batches to a regular blender.
5. Stir in the chopped kale and simmer for an additional 5-7 minutes until the kale is tender.
6. Add the lemon juice, and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh lemon zest.

This kabocha squash and kale soup with lemon is a fresh and hearty soup that’s brimming with flavor and nutrients. The sweet squash pairs beautifully with the earthy kale, while the turmeric and lemon juice elevate the soup’s flavor, adding warmth and brightness. The soup is not only rich in fiber and antioxidants but also light enough to enjoy on any occasion. Whether as a healthy lunch or a starter to a larger meal, this soup offers a wonderful balance of savory and refreshing notes that will leave you feeling both nourished and satisfied.

Kabocha Squash and Coconut Soup with Lemongrass

This creamy kabocha squash and coconut soup with lemongrass offers a delightful fusion of sweet squash, rich coconut milk, and the refreshing, aromatic flavors of lemongrass. Perfect for a cozy dinner, this soup has a comforting texture with a hint of exotic flavor. The lemongrass adds a citrusy, slightly floral note that beautifully complements the natural sweetness of the squash, while the coconut milk gives it a luxurious, creamy consistency. This recipe is vegan and gluten-free, making it a versatile option for many diets.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 stalk lemongrass, trimmed and smashed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
2. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
3. Stir in the cubed kabocha squash and vegetable broth. Add the smashed lemongrass stalk to the pot and bring everything to a boil.
4. Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the squash is tender.
5. Remove the lemongrass stalk and discard. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer it in batches to a regular blender.
6. Stir in the coconut milk and lime juice. Season with salt and pepper to taste, and simmer for another 5 minutes to heat through.
7. Serve hot, garnished with fresh cilantro.

This kabocha squash and coconut soup with lemongrass is a vibrant and creamy dish that brings together rich flavors and aromatic spices. The combination of coconut milk and squash creates a velvety texture, while the lemongrass adds a refreshing brightness to the soup. The slight acidity from the lime juice at the end rounds out the flavors beautifully, making this a perfectly balanced and satisfying dish. Whether you’re enjoying it as a light meal or a starter, this soup is sure to impress with its exotic flavors and comforting, creamy consistency.

Spicy Kabocha Squash Soup with Chipotle and Lime

This spicy kabocha squash soup is an exciting twist on traditional recipes, combining the sweetness of squash with smoky, spicy chipotle and a zesty hit of lime. The chipotle pepper gives the soup a deep, smoky heat, while the lime adds a tangy freshness that brightens the flavor. It’s the perfect balance of smoky, sweet, and spicy, making it an ideal option for those who love bold flavors in their soups. This soup is rich, hearty, and sure to warm you up on chilly evenings.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, chopped (or 1 teaspoon chipotle powder)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• 1/4 cup non-dairy cream (optional, for added richness)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
2. Add the garlic, chipotle pepper (or chipotle powder), cumin, and smoked paprika. Cook for another 1-2 minutes until fragrant.
3. Stir in the cubed kabocha squash and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the lime juice and season with salt and pepper to taste. If you like a richer soup, stir in the non-dairy cream at this stage.
6. Serve the soup hot, garnished with fresh cilantro.

This spicy kabocha squash soup with chipotle and lime is a vibrant and bold dish that packs a flavorful punch. The sweetness of the squash contrasts beautifully with the smoky chipotle and the tang of lime, creating a complex flavor profile that is both satisfying and refreshing. The addition of smoked paprika and cumin brings depth to the soup, while the optional non-dairy cream makes it extra creamy and luxurious. This soup is perfect for spice lovers looking for a warm, comforting dish with a bit of a kick.

Kabocha Squash Soup with Roasted Red Pepper and Basil

This kabocha squash soup with roasted red pepper and basil is a delicious and aromatic dish that blends the sweetness of the squash with the smoky flavor of roasted red peppers. Fresh basil adds a herby touch, bringing freshness and balance to the creamy soup. It’s a perfect option for anyone looking for a light yet flavorful soup, and it’s a great way to enjoy the flavors of late summer and fall in one bowl.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 red bell peppers, roasted, peeled, and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup fresh basil, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred. Let them cool, then peel off the skin and chop the peppers.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
3. Add the minced garlic and cumin, and cook for another minute, stirring frequently.
4. Add the cubed kabocha squash, roasted red peppers, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
6. Stir in the fresh basil and lemon juice, and season with salt and pepper to taste.
7. Serve the soup hot, garnished with extra basil leaves.

This kabocha squash soup with roasted red pepper and basil is a wonderfully vibrant and flavorful dish. The sweetness of the squash is balanced by the smoky roasted red peppers, while the fresh basil adds an aromatic and herby note that ties the soup together beautifully. The light tang of lemon juice enhances the overall flavor profile, making each spoonful refreshing and satisfying. This soup is perfect for a light lunch or dinner and is sure to impress with its depth of flavor and gorgeous color.

Kabocha Squash Soup with Sage and Brown Butter

This rich and savory kabocha squash soup with sage and brown butter offers a wonderful balance of flavors that are both earthy and indulgent. The nuttiness of the browned butter complements the sweetness of the squash, while the sage brings a warm, aromatic fragrance. This comforting soup is perfect for chilly evenings and holiday meals, offering a sophisticated twist on traditional squash soups. It’s an elegant dish with simple ingredients that elevate the flavors in a truly memorable way.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 6 fresh sage leaves, chopped (or 1 teaspoon dried sage)
• 1/4 cup unsalted butter
• Salt and pepper to taste
• 1 tablespoon heavy cream (optional, for extra richness)
• Fresh sage leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and chopped sage, and cook for another 2 minutes until fragrant.
3. Stir in the cubed kabocha squash and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
4. While the soup simmers, melt the butter in a small pan over medium heat. Cook the butter until it turns golden brown and develops a nutty aroma, about 4-5 minutes. Be careful not to burn it.
5. Once the squash is tender, use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender.
6. Stir in the brown butter and season with salt and pepper to taste. If desired, add the heavy cream for extra richness.
7. Serve the soup hot, garnished with fresh sage leaves.

This kabocha squash soup with sage and brown butter is a decadent, comforting dish that combines the natural sweetness of the squash with the richness of browned butter. The sage enhances the flavors with its earthy fragrance, while the brown butter adds a toasted, nutty depth to the soup. The optional addition of cream makes it even richer, resulting in a velvety, luxurious texture. Perfect for a special occasion or a cozy dinner, this soup will surely impress with its elegant flavors and aromatic finish.

Kabocha Squash and Mushroom Soup

This kabocha squash and mushroom soup is a hearty, savory dish that pairs the sweet and creamy squash with the umami richness of mushrooms. The earthy flavors of the mushrooms complement the squash perfectly, creating a deep and satisfying broth. With a hint of garlic and thyme, this soup is aromatic and filling, making it ideal for both casual meals and special gatherings. It’s a cozy, comforting bowl that’s both nutritious and full of flavor.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 cup cremini or shiitake mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
2. Add the garlic and mushrooms to the pot, cooking for 5-7 minutes until the mushrooms release their moisture and begin to brown.
3. Stir in the cubed kabocha squash, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky for more texture.
5. If desired, stir in coconut milk for added creaminess. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This kabocha squash and mushroom soup is a savory, satisfying meal that beautifully balances the sweetness of the squash with the earthy depth of the mushrooms. The thyme and garlic infuse the soup with a comforting aroma, while the optional coconut milk makes it rich and creamy. The soup can be enjoyed as a light meal or paired with crusty bread for a more filling dish. It’s an excellent choice for fall or winter, offering a nourishing and flavorful experience in every bite.

Kabocha Squash and Carrot Soup with Coconut and Curry

This kabocha squash and carrot soup with coconut and curry is a bold, vibrant dish that combines the natural sweetness of the squash and carrots with the warmth and spice of curry. The coconut milk adds a luxurious creaminess to the soup, while the curry powder gives it a fragrant, flavorful kick. The sweet and savory balance of flavors makes this soup deeply satisfying, and it’s perfect for warming up during colder months. Vegan and gluten-free, it’s also a great option for those with dietary restrictions.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 medium carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the garlic and curry powder, and cook for another minute to bloom the spices.
3. Stir in the cubed kabocha squash, chopped carrots, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier soup, blend only half of it.
5. Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to incorporate the flavors.
6. Serve the soup hot, garnished with fresh cilantro.
   This kabocha squash and carrot soup with coconut and curry is a flavorful and nourishing dish that perfectly blends the sweetness of the squash and carrots with the warmth of curry spices. The coconut milk adds a creamy richness that balances the bold flavors, while the curry powder introduces a lovely depth and complexity to the soup. This soup is a perfect choice for anyone seeking a vibrant, satisfying meal with a touch of exotic flair, making it a great addition to any fall or winter menu.

Note: More recipes are coming soon