Kabocha Squash Soup Recipe You’ll Want to Make All Fall and Winter

Last Updated on November 21, 2025 by Souhail

There’s something about kabocha squash that just feels like a warm hug. Maybe it’s the way its sweet, nutty flavor deepens as it roasts, or the creamy texture that turns silky in soups and stews. Either way, I have to say: this kabocha squash soup recipe has been on repeat in my kitchen lately, especially once the air gets crisp and cozy meals are all I want.

This recipe is the ultimate comfort food, but still feels light and nourishing. It’s a creamy roasted kabocha squash soup infused with garlic, ginger, and coconut milk—making it naturally vegan and gluten-free, but packed with bold flavor. I love whipping this up for an easy weeknight dinner, but it’s also elegant enough to serve as a first course at a holiday gathering.

Whether you’re already a kabocha fan or discovering this Japanese pumpkin for the first time, get ready to fall in love with a bowl of sunshine.

Why You’ll Love This Creamy Kabocha Squash Soup Recipe

Let’s talk about what makes this recipe truly magical. I’ve made a lot of squash soups in my time (I mean, who hasn’t fallen for a classic butternut squash soup?), but this kabocha version has a uniquely rich and velvety texture that doesn’t even need cream. Add in the bold notes of fresh ginger, garlic, and a swirl of coconut milk, and you’ve got yourself a bowl of pure joy.

Here’s why this recipe hits the mark every time:

• Naturally Creamy: Kabocha squash has a dense, buttery flesh that becomes ultra-smooth when blended, no need for extra thickeners or heavy cream.
• Deep Roasted Flavor: Roasting the squash brings out its sweetness and nuttiness—so don’t skip this step!
• One-Pot Simplicity: Once your squash is roasted, the soup comes together in a single pot. Less mess, more cozy.
• Diet-Friendly: Vegan, gluten-free, and easy to make low-fat or paleo with a few tweaks.
• Perfect for Make-Ahead: This soup actually gets better the next day, making it great for meal prep or holiday dinners.

Health Benefits of Kabocha Squash Soup

High in fiber, which aids digestion

Rich in beta-carotene, great for eye and skin health

Naturally low in fat and gluten-free

Coconut milk provides healthy fats that help absorb fat-soluble vitamins

Customization Ideas

Want it spicier? Add a bit of red curry paste or a dash of cayenne.

Don’t have coconut milk? Use cashew cream or even a splash of oat milk for a lighter version.

Make it hearty: Add lentils, white beans, or top it with roasted chickpeas for some crunch and protein (and if you’re into legumes, you’ll love this lentil soup recipe).

How to Make Kabocha Squash Soup Recipe

Kabocha Squash Soup Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

270

kcal

A cozy, naturally creamy kabocha squash recipe with coconut milk, garlic, and ginger. Perfect for chilly nights and naturally vegan and gluten-free!

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Ingredients

• 1 medium kabocha squash (about 3 lbs), halved, seeds removed

• 2 tbsp olive oil (divided)

• 1 small yellow onion, chopped

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, minced

• 3 cups vegetable broth

• 1 cup canned coconut milk (full-fat)

• 1 tsp salt (or to taste)

• 0.25 tsp black pepper

• 1 tbsp lime juice (optional, for brightness)

Directions

• First things first, let’s talk squash. If you’ve never handled a kabocha before, don’t worry—it’s actually easier to prep than a butternut squash. The skin is edible (yay!), but I usually peel it for a super-smooth soup.
• Start by cutting your kabocha in half and scooping out the seeds. Then slice it into wedges and toss them with olive oil, salt, and pepper. Roast those babies at 400°F until they’re fork-tender and caramelized—this is where the magic starts.
• While the squash is roasting, heat some olive oil in a large pot. Add chopped onion, fresh garlic, and ginger. Cook just until everything smells amazing and the onions are soft. This layer of aromatics is going to build major flavor.
• Once the squash is ready, carefully peel (if you haven’t already) and add it to the pot. Pour in vegetable broth and bring it all to a simmer. Let everything mingle for a few minutes before blending.
• Now it’s blender time! Use an immersion blender right in the pot, or carefully transfer it in batches to a countertop blender. Blend until velvety smooth, then stir in the coconut milk. Taste and adjust with salt and a splash of lime juice if it needs a little brightness.

Notes

• Roasting the squash caramelizes the sugars for a deeper flavor.
• You can leave the skin on if blending very well—kabocha skin is edible!
• Use low-sodium broth if you’re watching salt intake.
• For a spicier soup, add 1 tsp red curry paste with the garlic and ginger.
• Add a peeled carrot during simmering for a slight sweetness and color boost.
• This soup thickens as it cools—just add broth or water when reheating to adjust.

Nutrition Facts

• Calories: 270kcal
• Fat: 18g
• Saturated Fat: 9g
• Sodium: 600mg
• Carbohydrates: 26g
• Fiber: 5g
• Sugar: 5g
• Protein: 3g

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My Top Tips for Nailing This Soup Every Time

Making soup might seem foolproof, but there are a few little tricks that really take this kabocha squash soup recipe to the next level. Here’s what I’ve learned from making this dozens of times:

• Roast the squash until caramelized: Don’t rush it! A good roast (about 35–45 minutes) deepens the flavor and creates that sweet, slightly nutty base we want.
• Use a blender for ultra creaminess: An immersion blender is fine, but a high-speed blender like a Vitamix gives you that silky, restaurant-style texture.
• Add aromatics at the right time: Sauté the garlic and ginger just until fragrant. Overcooking can dull their flavors.
• Balance the flavors: Kabocha is sweet, so don’t forget to balance it with a little acidity (a splash of lime juice or vinegar at the end) and salt to make all the flavors pop.
• Batch and freeze: This soup freezes beautifully. I always double the batch and stash away a few servings for rainy days.

Variants to Try if You’re Feeling Creative

Once you fall in love with this creamy kabocha squash base, the possibilities are endless. Here are some delicious ways to make it your own:

Thai-Inspired Kabocha Soup

Add red curry paste, lemongrass, and a dash of fish sauce (or tamari for vegan) to the base. Finish with fresh cilantro, lime juice, and chili oil for a bold, Southeast Asian twist.

Hearty Kabocha-Lentil Soup

Want a one-bowl meal? Stir in cooked red or green lentils after blending. This adds protein, texture, and transforms it into something closer to this comforting lentil soup recipe.

Kabocha French Onion Soup Fusion

Yes, really! Caramelize onions low and slow, then stir them into your kabocha soup before serving. It adds depth and umami, kinda like a hybrid of squash and onion soup—trust me on this one.

Coconut-Ginger Detox Version

Skip the roasting and simmer the squash chunks directly in coconut milk with lots of fresh turmeric, ginger, and garlic. It’s brighter, lighter, and incredibly nourishing.

How to Serve It Up So It Really Shines

This soup is gorgeous in its own right, but here are a few ways to elevate it even further:

• Top with toasted pumpkin seeds, a drizzle of chili oil, and a sprinkle of flaky sea salt.
• Serve alongside crusty bread or cornbread for dipping.
• Pair with a salad of bitter greens like arugula or radicchio dressed with lemon and olive oil to contrast the soup’s sweetness.
• Turn it into a starter at your next holiday dinner before serving something hearty like stuffed acorn squash or roasted turkey.

Storing and Reheating Tips That Keep It Creamy

This kabocha squash recipe is just as good—if not better—the next day. Here’s how to store and reheat it like a pro:

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Let the soup cool completely, then portion into freezer-safe containers or bags. It’ll keep for 2–3 months.
• Reheat: Warm it on the stove over medium-low heat, stirring often. Add a splash of broth or water if it thickens too much.

Fun Ways to Use Leftovers Creatively

Leftover soup doesn’t have to mean eating the same bowl three days in a row. Here are a few of my favorite ways to remix it:

• Make a pasta sauce: Toss with hot pasta and a bit of reserved pasta water for a velvety, golden sauce.
• Use it as a curry base: Add sautéed veggies and protein (like tofu or chickpeas) and serve over rice.
• Bowl it up: Pour it over quinoa or farro, top with greens, roasted veggies, and a dollop of yogurt for a cozy grain bowl.
• Turn it into risotto: Stir it into cooked arborio rice instead of broth for a rich, squashy risotto.

FAQs About Kabocha Squash Soup Recipe

Wrapping It Up

So there you have it—your new favorite fall and winter comfort recipe. This creamy kabocha squash soup recipe is cozy, nourishing, and a little luxurious, whether you’re enjoying it solo on the couch or serving it at your holiday table.

If you loved this, I bet you’ll also enjoy:

• Roasted Butternut Squash Soup Recipe
• Stuffed Acorn Squash Recipe
• Onion Soup Recipe

Let me know if you try it—drop a comment or tag me in your soup pics! I love seeing your creations.