About 8 years ago I set out to make the greatest kabocha squash soup recipe I could to serve every fall. A creamy soup scented with curry, spices and coconut milk, it's Autumn in a bowl and perfect for chilly days. For a restaurant style touch you can garnish it with the roasted pepper relish I served in my kitchens, sour cream, herbs, walnuts, squash seeds and many other things. It's also the perfect place to use pumpkinseed oil.
What is Kabocha Squash?
If you find most squash watery and bland like I used to, prepare to have your life changed. Kabocha squash tastes sweet and is rich in carotene like other squashes, but they're firm and starchy with a rich, custardy texture. If you have a butternut squash, skip this soup and make my butternut squash steaks. Without a doubt, kabochas are my favorite winter squash variety.
While they're usually thinly sliced and tempura fried in Japanese restaurants, these squash can be substituted in just about any squash recipe. Another bonus is that they're a storage variety / winter squash with a thick skin that can preserve them for months. I often buy them at my local Asian grocer.
How to Cut Kabocha Squash
While they may look like a homely fall decoration, a very important thing to know about winter squash varieties like hubbard and kabocha is that they can be dangerous to cut. It takes a heavy knife to cut through the thick skin, and I once took a restaurant stage to the hospital for handling winter squash carelessly. He almost lost his thumb and did not get the job.
To cut a kabocha squash, first the stem is removed and the squash should be stabilized on a towel or a kitchen rag to ensure it lays flat. Next, wearing a cut glove in your off hand or holding the knife with a thick towel, carefully put pressure on the squash and cut it in half vertically.
Besides roasting, I also peel kabocha squash and I walk you how to do that in this recipe.
How to Make Roasted Kabocha Squash Soup
Remove the seeds from the cut squash and lay the two halves cut-side down on a baking sheet lined with parchment. While kabocha squash seeds are technically edible, they have shells that are too tough and I discard them.
Cooking the squash halves cut side down steams them, ensuring they stay moist and juicy for soup.
Roast the squash halves for 45 minutes at 350 F or until easily pierced, then cool, remove the skin and cut the flesh into pieces.
Building the Soup
Sweat some garlic, onion and ginger in a 2 gallon pot until translucent. Add curry powder and spices and cook for a minute. Next add chicken or vegetable stock, maple syrup, coconut milk and simmer until the onions and garlic and soft. You can also add a bouquet of kaffir lime, lemongrass and sliced galangal roots if you want.
Finally, puree the mixture in a highspeed blender. You can use a hand-blender, but it won't be silky smooth. Finally, double check the seasoning for salt and sweetness and adjust until it tastes good to you.
Roasted Pepper Relish (Optional)
Char two yellow, orange or red bell peppers over a flame until charred all over. Put the peppers in a paper bag to cool. Meanwhile, finely dice a shallot and mix in a bowl with a splash of vinegar.
Remove the skins and seeds from the peppers and dice ¼ inch. Mix the shallots, peppers, a peeled, diced baking apple with a thread of oil and salt. You can add herbs like tarragon or mint if you like.
Tips and Variations
I love the pepper relish with the soup, but there's lots of ways to finish it. Whatever you do, I recommend adding something for texture so the soup doesn't feel like eating baby food. Here's a few things I've done over the years.
- Flavorful oils like walnut, but especially pumpkinseed oil are delicious drizzled on top.
- Toasted nuts like black walnuts, pumpkinseeds, or hazelnuts add a great texture.
- Sour cream, creme fraiche, mascarpone or coconut cream add a good texture and contrast.
- Fried sage leaves cooked in butter and spooned on top is great.
- Sauteed fall mushrooms cut into bite sized pieces or warmed, pickled mushrooms work too.
- Fresh herbs add a great pop of color and flavor. Chives, basil, and tarragon work well.
Related Posts
Curried Kabocha Squash Soup with Roasted Pepper Relish
Equipment
- baking sheet
- Heavy knife
- Kitchen towels or rags
- Highspeed blender
- 2 gallon soup pot
Ingredients
- 3-4 lbs winter squash or 4 cups packed cooked or frozen squash
- 1 small yellow onion diced ½ inch
- 2 Tablespoons (20 grams) of garlic 2-3 large cloves roughly chopped
- 2 tablespoons (20 grams) fresh ginger peeled and roughly chopped
- 1 tablespoon sweet curry powder
- ⅛ teaspoon cinnamon cloves or allspice: your choice
- ¼ teaspoon grated nutmeg or allspice
- 1 teaspoons kosher salt plus more to taste
- ¼ cup maple syrup
- 1.5 tablespoons coconut oil lard or flavorless cooking oil
- 2 cans coconut milk
- 1-2 cups chicken stock or water as needed for thinning the soup
Roasted Pepper Relish (Optional)
- 2 orange yellow, or red sweet peppers
- 1 small hard baking apples like granny smith
- 2 tablespoons blended olive oil or flavorless oil
- 1 small shallot diced ¼ inch
- 2 tablespoons cider vinegar
Optional Garnishes
- Torn fresh basil or Thai basil
- Greek Yogurt or coconut cream
- Toasted walnuts or pumpkinseeds
- Pumpkinseed oil
- 1 Bouquet of kaffir lime leaves, galangal and lemongrass optional
Instructions
Roasted Pepper Relish (Optional)
- In a mixing bowl, combine the shallot with the vinegar and a pinch of salt. Char the peppers over a flame all over, then put in a plastic bag and allow to cool. Peel the peppers, rinsing with water to clean them. Dice the peppers ¼ inch and mix with the shallots.
- Peel the apple, then dice the same size you diced the peppers. Combine the apples with the peppers and shallots, double check the seasoning and reserve. The relish can be made 1-2 days in advance.
Roast the Kabocha Squash
- Preheat the oven. Cut the squash in half, remove the seeds and discard. Place the squash cut side down on a parchment lined baking sheet and roast at 350 for 45 minutes or until just tender.
Build the Soup
- Cool and scoop out the squash flesh. Meanwhile, in a stock pot, sweat the garlic and onion in the coconut oil, then add the spices and cook for a minute or two, stirring occasionally. Add the coconut milk, maple syrup, stock, roasted squash, herb bouquet if using and simmer for 15-20 minutes, or until the onion and garlic are soft.
- Puree the mixture with a hand blender or transfer to a highspeed blender and puree until very smooth.
- Adjust the seasoning for salt and thin the soup with a splash of stock if it's too thick. Cool the soup (in the fall I stick it outside with a lid on). The soup will last for 5 days in the fridge, it can be frozen, but should be pureed to re-emulsify before heating and serving.
Serving
- Ladle soup as desired into warmed bowls, garnish with a dollop of the relish, yogurt, basil and walnuts. You can be creative, mixing and matching garnishes you like. When I serve soups like this at home it’s convenient to set up a small buffet to let guests garnish their soup individually, or pass the garnishes in separate bowls at the table.
Hortense
The best! Thanks, Alan!
Alan Bergo
I’m so glad you came by for dinner.
Mike Moranz
Kobocha or red kobocha or turban or any of the darkest orange squash are better for pies, squash butter, muffins, or just eating.
As a lifelong squash grower of many varieties, breaking them down can be dangerous.
I have found that the safest cutting method starts at the stem end. Just whack the stem with something until it breaks off. Then go to the blossom end. Lightly rock your big sharp knife until you have a cut deep enough to grab your knife a little. This helps prevent your knife from tipping sideways. Then it's just rock and push until you get through. I have found that if you peel, it's easier with quarters or wide slices to hang on to.
My favorite way with these is peeled and cut into 3/4" chunks, olive oil and salt and pepper in a 425 oven for 15-20 minutes on a sheet pan. They should be tender but not mushy. Toss in a little melted butter. I freeze from this point too.
Alan Bergo
Thanks Mike.
Cookie
Thanx for coming into my kitchen. Have learned a lot.
Alan Bergo
Thanks Cookie.
Bridget Fensholt
I love this recipe! Am starting a batch tonight by baking the squash whole; I like to avoid cutting them raw if I can; just don't have the strength or the courage anymore;-)....I love how you diverted the butternut squash owners to another great recipe but not let them at this one!
Alan Bergo
Thanks for commenting Bridget. I love kabochas.
Kim
Haven't tried your recipe though it sounds delish, they all do. I have used kabocha as a superior option for pumpkin. Makes great empanada filling roasted, mashed and seasoned with any version "pumpkin pie spice". Thanks for sharing all your information and great recipes!
Alan Bergo
Hi Kim. They do make great fillings. I actually have a recipe for squash hand pies made with lamb on the second website I manage.
Krista
Kabocha squash is my favorite squash too. Can’t wait to try this recipe. For how to cut kabocha safely I suggest watching Christina Chaey’s video for making Japanese curry for Bon Appétit. It’s ingenious and safe!
Alan Bergo
Thanks I’ll have to watch the video. They’re such a good squash.