This Kabocha Squash Soup is a smooth and creamy soup that uses Japanese Kabocha squash and just a few other ingredients to make a warming and silky soup.
Few things are as comforting as a warm bowl of soup on a chilly day, and our Kabocha Squash Soup recipe is the embodiment of cozy indulgence. This soup isn’t just a delight for your taste buds; it’s a nourishing journey that celebrates the earthy sweetness of kabocha squash.
With its creamy texture and a touch of rosemary, this recipe is a heartwarming invitation to savor the flavors of the season.
Why It’s a Must-Try Recipe
Kabocha squash, often referred to as the Japanese pumpkin, is the star of this recipe. Its vibrant orange flesh holds a natural sweetness that, when paired with aromatic rosemary and a hint of garlic, creates a symphony of flavors. This soup is the embodiment of comfort, blending the heartiness of winter squash with the aromatic warmth of rosemary. Plus, it’s a celebration of simplicity – a handful of ingredients transforming into a bowl of pure delight.
» You might also like this Sautéed Delicata Squash.
Ingredients You Need
- Kabocha squash – These can be quite large so make sure it fits in your pot before you buy it. See our notes on how to choose one below.
- Olive oil – You can use olive oil or any kind of cooking oil you like. I like olive oil because it adds a nice flavor and it’s good for you.
- Onion – I use yellow onions most often, but any type of onion will work in this recipe.
- Garlic – Always use fresh garlic that hasn’t been kept in the refrigerator for too long. This has the best flavor and no bitterness that comes from older garlic.
- Vegetable or chicken stock – I use a low-sodium broth, or sometimes I’ll use water and a bouillon cube or Better Than Bouillon paste.
- Fresh rosemary – Rosemary adds a very nice flavor to this soup. You can use dried if you don’t have fresh.
- Salt and ground black pepper – To season the soup after cooking, taste it and adjust the seasoning accordingly.
Choosing the Perfect Kabocha Squash
When selecting a kabocha squash, look for one that feels heavy for its size and has a vibrant, deep color. The skin should be firm and dark in color.
Also look for a kabocha squash that does not have blemishes or dark spots on the outside. Often that means there will be a bad spot on the flesh of the squash as well.
One last consideration to make is whether it will fit in your Instant Pot or not. Some Kabocha squash is rather large and will not fit.
3 Ways to Cook Kabocha Squash
- Oven Roasting: Cut the squash in quarters after microwaving it for 4 minutes to soften the skin. Preheat the oven to 400°F. Rub with olive oil, sprinkle with salt, and roast for 45-55 minutes until soft.
- Instant Pot: Place the whole squash on the trivet with 1 cup of water in the Instant Pot. Cook on high pressure for 20 minutes. Once done, cool, peel, and remove the seeds.
- Microwave Steam: Microwave the whole squash for about 5 minutes to soften. Cut it into halves, remove seeds, and cook on high for 8-10 minutes.
How to Make This Kabocha Squash Soup Recipe
Step One: Cutting the Squash
To cook the kabocha squash in the oven, you will need to cut the squash in fourths. The skin is very tough. To soften it, microwave the squash for 4 minutes. Use a very sharp chef’s knife or cleaver and a rocking motion to carefully cut into the squash on the grooves.
Step Two: Cooking the Squash
Preheat the oven to 400°F (205°C).
Scoop out the seeds and stringy bits. Place the squash, flesh side up, on a baking sheet lined with parchment paper or a silicon mat. Rub 1 tablespoon olive oil over all sides, and sprinkle with salt. Turn them skin side up. Roast for 45-55 minutes, until the squash is soft.
Cooking in an Instant Pot
To cook the squash in an Instant Pot, there is no need to cut the squash. Place it whole on the trivet in the Instant Pot. Pour in 1 cup of water.
Secure the lid and set the vent to sealing (if necessary for your model). Set to cook on high pressure for 20 minutes. When done, allow the pressure to release naturally.
Carefully pull the trivet with the squash on it out of the Instant Pot. Allow it to cool for 10 minutes. Peel back the skin, cut in half, and scoop out the seeds.
Step Three: Making the Soup
In a large pot over medium heat, add the oil and when hot, add the onion and saute for 5 minutes. Add the garlic, rosemary and salt. Stir to combine.
Add the squash and vegetable stock to the pot. Cover and cook for 10 minutes over low heat.
Puree the soup with an immersion blender until silky smooth, about 3 minutes. Garnish with fresh herbs, if desired.
Storing Leftovers and Reheating
Store any leftover kabocha squash soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally.
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
While fresh rosemary offers the best flavor, you can use dried rosemary as a substitute. Start with a smaller amount and adjust according to your taste.
Can I freeze this soup?
Absolutely. Let the soup cool completely before transferring it to a freezer-safe container. Thaw and reheat gently on the stovetop.
What can I serve with this soup?
Crusty bread, a side salad, or even a simple grilled cheese sandwich make great companions to this soul-warming soup.
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Kabocha Squash Soup Recipe
Ingredients
- 1 whole kabocha squash make sure it fits in your pot!
- 1 tablespoon (15 ml) olive oil
- 1 small onion diced
- 2 cloves garlic chopped
- 3 cups (710 ml) vegetable or chicken stock
- 1 tablespoon (2 g) fresh rosemary chopped
- 1/4 teaspoon (1.5 g) salt
- 1/8 teaspoon (0.25 g) pepper
Instructions
- To cook the kabocha squash in the oven, you will need to cut the squash in fourths. The skin is very tough. To soften it, microwave the squash for 4 minutes. Use a very sharp chef’s knife or cleaver and a rocking motion to carefully cut into the squash on the grooves.
- Preheat the oven to 400°F (205°C).
- Scoop out the seeds and stringy bits. Place the squash, flesh side up, on a baking sheet lined with parchment paper or a silicon mat. Rub 1 tablespoon olive oil over all sides, and sprinkle with salt. Turn them skin side up. Roast for 45-55 minutes, until the squash is soft.
- To cook the squash in an Instant Pot, there is no need to cut the squash. Place it whole on the trivet in the Instant Pot. Pour in 1 cup of water.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 20 minutes. When done, allow the pressure to release naturally.
- Carefully pull the trivet with the squash on it out of the Instant Pot. Allow it to cool for 10 minutes. Peel back the skin, cut in half, and scoop out the seeds.
- In a large pot over medium heat, add the oil and when hot, add the onion and saute for 5 minutes. Add the garlic, rosemary and salt. Stir to combine.
- Add the squash and vegetable stock to the pot. Cover and cook for 10 minutes over low heat.
- Puree the soup with an immersion blender until silky smooth, about 3 minutes.
- Garnish with fresh herbs, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.