This fall soup is thick and creamy, and bursting with pops of ginger, cumin, and coriander.
Have you come across “Kabocha” squash in the market?
Typically, the outer skin is forest green, though some varieties are sunset orange or red as well.
Elise Bauer
They were already red, but not quite ready to pick.
Apparently, you have to wait for the vine to almost completely die back before picking the squash.
Unlike many other varieties of winter squash, such as pumpkins, kabocha squashes are almost all flesh.
Elise Bauer
The seeds can be scraped out and roasted like any pumpkin seed.
I wanted to confirm we did well by this squash, and I think indeed we have!
How To Flavor Kabocha Squash Soup
This soup is thick and creamy without any cream.
Elise Bauer
None is necessary to achieve the texture.
It’s flavored with fresh ginger root, ground cumin, and coriander.
A splash of lime juice when ready to serve helps balance the natural sweetness of the squash.
Elise Bauer
We’ve garnished with fresh cilantro.
But if cilantro isn’t your thing, you could easily skip it.
Craving More Squash Soup Recipes?
Elise Bauer
Since there’s no dairy in this soup, it freezes well.
Cool completely and freeze in an airtight container for 3 to 6 months.
Defrost the soup overnight in the fridge.
Elise Bauer
Reheat squash soup in a pot over medium heat, stirring occasionally to keep from burning on the bottom.
you might also reheat it in the microwave in a covered microwave-safe dish.
Be sure to stir and reheat in 30-second bursts until heated through.
Elise Bauer
Dont Waste the Seeds!
If you feel like it, use the seeds to make a batch of our roasted pumpkin seeds.
Kabocha seeds will work great using our method, and the seeds are surprisingly snackable.
Elise Bauer
Roasted Kabocha Squash Soup
Kabocha squash is hard!
Take care when cutting and use a heavy knife.
I find it helps to put the whole squash in the microwave first for a minute before cutting.
That softens the outer skin just enough to make it easier for the knife to penetrate.
(Kabocha squash is thick and meaty and can be a challenge to cut.
verify the squash is stable on your cutting board before you jump in to cut it.)
Scoop out the seeds (you cantoast them like pumpkin seeds!)
Place the squash pieces on a foil or Silpat-lined roasting pan.
Rub 1 tablespoon olive oil over all sides, and sprinkle with salt.
Put the squash pieces skin side up on the pan.
Roast for 45 to 60 minutes until completely cooked through.
The pieces should be soft and caramelized at the edges.
Remove from oven and let sit.
Add the onions and celery.
Lower the heat to medium and cook until softened, 8 to 10 minutes.
Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.
Once the squash is cool enough to handle, remove and discard the skin.
Place the roasted kabocha squash flesh into the pot with the onions and celery mixture.
Add the stock, salt, and pepper.
Increase the heat to high to bring the soup to a simmer.
Then, lower the heat to low.
Partially cover and cook 8 to 10 minutes.
Remove from the heat.
Add more salt to taste.
Sprinkle with lime juice and chopped cilantro to serve.
