Kabocha Squash Soup | Recipes From A Pantry (2024)

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You will love this warming, velvety and over-the-top delicious Kabocha Squash Soup. It is full of healthy pantry staples and delicious goodness. It’s so easy to prepare, you can have dinner on the table in less than 40 minutes!

Suitable For Gluten Free and Vegan Diets. Weight Watchers points included.

Nutrition

Calories: 218kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Sodium: 106mg | Potassium: 820mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19930IU | Vitamin C: 41.4mg | Calcium: 103mg | Iron: 1.7mg

If you are searching for cozy, heartwarming recipe that’s sure to become a staple in your kitchen during those chilly autumn and winter months – look no further than Kabocha Squash Soup. Made with roasted kabocha squash, this Japanese squash soup is rich and velvety and ready in under 40 minutes.

Kabocha Squash Soup always hits the spot with its smooth, rich, velvety and creamy *lick your bowl* clean taste.It’s the perfect comfort-in-a-bowl recipe that will be loved by the whole family.

If you’ve ever had a hankering for a dish that’s as cozy as a warm blanket on a cool day, this Kabocha Squash Soup is just the ticket. The combination of sweet and savory flavors will make your taste buds do a happy dance, and the smooth, luxurious texture is like a warm hug in a bowl.

Even better is that this full-of-flavoreasy souphasminimal prep. Just like my easy Spinach Soup and this creamy beet soup, kabocha soupis made entirely with budget-friendly pantry staplesso you can quickly whip it up for weeknight suppers, impromptu lunches and more.Serve it up with Homemade Easy Yeast Rolls or your favorite sandwich.

So, whether you’re looking for a new go-to soup recipe or you’re just curious about kabocha squash, stick around for a recipe that’s as heartwarming as it is delicious.

Making soup is a wonderful way to create a hearty, nourishing meal that’s not only delicious but also a great way to use up ingredients, reduce food waste, and enjoy a comforting bowl of warmth. Check out these soup recipes for lots of ideas.

What Is Kabocha Squash?

Kabocha squash, often referred to as the Japanese pumpkin, is a sweet and nutty winter squash that boasts a vibrant orange hue. It’s super easy to spot with its distinctive dark green, bumpy skin. What sets it apart from other squashes is its rich, velvety, and creamy flesh, making it an ideal candidate for crafting the most comforting and delicious soup you’ve ever tasted.

One of the great things about kabocha squash is how well it stores. It’s like nature’s gift to pantry preppers! You can keep this robust veggie on hand for weeks, even months, and it’ll still be ready to dazzle your taste buds when you decide to whip up some soup.

Kabocha is an awesome creamy Japanese Winter Squash that can be roasted, stewed, or cooked in soups, casseroles and curries. It makes a great pantry staple vegetable because it stores for up to 4 months. You can extend the shelf life of kabocha pumpkin by peeling, cubing and freezing it.

Why make this recipe

• It’s got incredible flavor – Kabocha squash’s natural sweetness and nuttiness create a rich and delicious soup.
• Comfort in a bowl – This soup is like a warm hug on a chilly day, offering ultimate comfort and satisfaction.
• It’s nutrient-rich – Kabocha squash soup is packed with essential vitamins and minerals, making the soup a healthy choice.
• Shelf-stable ingredients – Kabocha squash stores well, allowing you to enjoy the soup even during off-seasons.

Ingredient Notes

• Coconut Oil – Coconut oil adds a subtle tropical aroma and flavor to the soup. You can use substitute your favorite light, neutral-flavored cooking oil.
• Onion – Onions provide a savory and aromatic base for the soup. You can use any type of onion (yellow, white, or red) based on your preference.
• Minced Garlic – Minced garlic contributes a robust and aromatic garlic flavor. While you can substitute dried garlic powder, it may not be as flavorful.
• Kabocha Squash – Kabocha pumpkin is the star ingredient, offering a sweet and nutty flavor. If this Japanese squash is unavailable, you can use butternut squash, acorn squash, pumpkin or sweet potato as alternatives.
• Vegetable Broth – Vegetable stock serves as the liquid base, enhancing the soup’s flavor. You can substitute with chicken broth or use water if you’re not strictly vegetarian.
• Smooth Peanut Butter – Peanut butter adds a rich, creamy, and nutty flavor to the soup. You can use almond butter, cashew butter, or tahini if you have nut allergies or preferences.
• Salt and Ground Black Pepper – These seasonings are used to enhance and balance the flavors of the soup.

How To Make Kabocha Squash Soup

Get complete ingredients list and instructions from recipe card below.

1. Heat oil in a saucepan and saute onions for about 5-7 minutes until soft.
2. Add garlic and Kabocha squash and fry for a couple of minutes.
3. Add the broth and peanut butter and stir. Season well, cover and simmer until the squash softens.
4. Let the soup cool down, transfer to a blender and then blend until smooth.

Make Instant Pot Kabocha Squash Soup

1. Add all of the ingredients to theInstant Potinsert. Add the peanut butter last at the top and do not mix.
2. Place the lid on your Instant Pot and lock. Set the vent to ‘sealing,’ position.
3. Select the manual or pressure cook button (depending upon theInstant Pot model), select high pressure and set the timer to 7 minutes.
4. When cooking time is done, perform a quick pressure release.
5. Then let the squash soup cool for a few mins before puréeing with anImmersion blender.
6. Dish up into bowls, add the toppings of your choice, and serve.

Expert Tips

• You can substitute the the squash with pumpkin, butternut squash or similar squashes.
• If using fresh kabocha you can roast it first if you prefer.
• Look for kabocha squash with a deep, rich color and firm texture. The skin should be hard and free from soft spots.
• Kabocha squash can be a bit tough to cut and peel. To make it easier, you can microwave it for a minute or two to soften the skin slightly before peeling and chopping.
• When chopping the squash, aim for relatively uniform pieces. This will ensure even cooking and a consistent texture in your soup.
• When sautéing the onions and garlic in coconut oil, let them cook until they’re soft and translucent. This builds a flavorful base for your soup.
• Add the peanut butter slowly and stir well to ensure it’s fully incorporated into the soup. This will create a creamy and nutty flavor.
• When blending the soup, allow it to cool slightly before transferring it to a blender. Blend in batches if necessary, and be cautious, as hot liquids can expand when blending. Hold the blender lid down with a kitchen towel to prevent splatters.
• If preferred you can use an immersion blender (stick blender) to blend the soup.
• If the soup is too thick, you can add more vegetable broth to reach your desired thickness. If it’s too thin, simmer it longer to reduce and thicken.
• Taste the soup and adjust the salt and pepper as needed. Remember, it’s easier to add more seasoning than to fix an overly salty soup.
• Roasted kabocha is easy to make and roasted kabocha squash soup has a deep, nutty flavor.
• Consider garnishing your soup with corn, roasted pumpkin seeds, a drizzle of coconut milk, a sprinkle of chopped fresh herbs (such as cilantro or parsley), or a dash of paprika for a beautiful and flavorful finishing touch.

How to Cut a Kabocha Squash

Cutting a kabocha squash can be a bit challenging due to its tough skin, but with the right technique, it becomes manageable. Here’s how to cut a kabocha squash:

1. Start by washing the kabocha squash under running water to remove any dirt or debris from the skin.
2. Place a damp cloth or a silicone baking mat under your cutting board to prevent it from slipping while you work.
3. Using your sharp chef’s knife, carefully cut off both ends of the kabocha squash. This will create flat surfaces to work with.
4. With one of the flat ends down on the cutting board, stand the kabocha squash upright. This will make it more stable as you work.
5. Now, slice the kabocha squash in half vertically, from top to bottom. Apply even pressure on the knife, and use a rocking motion if necessary. It may take some effort due to the tough skin, so be patient and cautious.
6. Use a spoon or an ice cream scoop to remove the seeds and stringy bits from both halves. You can save the seeds for roasting if you like.
7. After halving and deseeding the kabocha squash, you can further cut it into smaller pieces, such as wedges or cubes, depending on your recipe’s requirements.
8. Some recipes call for peeled kabocha squash, as the skin can be quite tough. You can use a vegetable peeler to remove the skin if needed.

See Also

23 Miso Recipes So You Can Finally Use That Entire Jar (and Not Just for Soup)African Chicken Peanut Stew RecipeLaksa Soup Recipe | ChefDeHome.comSweet Potato, Cauliflower and Peanut Stew | Rebel Recipes

Delicious Variations

• Adjust the seasoning. Adjust the salt and pepper to your taste, and consider using other seasonings or herbs for variation, such as cayenne pepper, thyme, or rosemary. Other delicious seasonings include Creole Seasoning, Fajita Seasoning, Smoked chipotle paste and Dried oregano.
• Add Coconut Milk – You can make this soup extra creamy by adding in a small amount of coconut milk to taste.
• Make a Curry Soup – Omit the peanut butter, then add some curry paste before the broth and add in half a cup of coconut milk at the end of cooking.
• Add Veggies – Shallots, sweet peppers, spicy peppers all make delicious additions but feel free to get creative.

Prep and Storage

• Prep – This soup reheats well, so you can make it in advance and store it in the refrigerator for a few days or freeze it for longer-term storage.
• Store – Refrigerate any leftover soup for up to 3 days in an airtight container.
• Freeze – Let the soup cool down then transfer into these very handyZiploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store the soup in the freezer for 3 months.
• Reheat – Thaw frozen soup overnight in the fridge. Reheat soup on the stovetop or in the microwave. Use a stick blender if the soup has separated at all.

FAQs

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Serving With

• Easy No Knead Bread.
• Easy Yeast Rolls.
• Instant Pot Corn Bread.
• Homemade Corn Tortillas.

• A great saucepan for cooking this.
• A sharp knife for cutting and peeling.
• The best ever sea salt flakes.
• A set of spices to upgrade your food.
• For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Weight Watchers Points

If you replace the oil used for frying with a calorie-controlled cooking spray, there are 3 Blue Plan points per serving.

A little bit of life…

We recently spent the day tracking ‘bears’ in the woods around us. You would be amazed how many things look like bear foot prints even when you are a little bit cold and a whole lot of hungry. Oh the things we do for fun. Folks, it was great coming back in to a warm kitchen and a steaming bowl of this Peanut Butter Kabocha Soup.

Get The Kabocha Squash Soup Recipe