Kabocha Squash Soup Recipe

Introduction

This comforting Kabocha Squash Soup blends roasted cauliflower, squash, and aromatic sage for a rich, flavorful meal. It’s smooth, velvety, and perfect for chilly days when you want something nourishing and cozy.

Ingredients

• 1 small to medium-sized cauliflower
• ½ large kabocha squash (or a small onion squash or a chunk of Crown Prince)
• 1 large onion (roughly chopped)
• 1 head garlic
• 2 tablespoons roughly chopped sage (plus a few finely ribboned leaves to finish)
• 2 tablespoons olive or vegetable oil
• 1 liter veggie stock (hot or warm)
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 390°F (200°C) and prepare a large baking tray lined with foil.
2. Step 2: Clean the cauliflower by removing any damaged or tough outer leaves and trim the end of the stalk. Roughly chop the entire cauliflower, including the stem and leaves, and spread it on the baking tray.
3. Step 3: Peel and deseed the kabocha squash, then cut it into bite-sized chunks. Add these to the baking tray.
4. Step 4: Cut the top off the garlic bulb and place it on a piece of foil. Drizzle one tablespoon of olive oil over the exposed cloves, then wrap the garlic in foil, gently cinching the top.
5. Step 5: Add the wrapped garlic, chopped onion, and roughly chopped sage to the tray. Drizzle with the remaining olive oil, season with salt and pepper, and toss everything to combine.
6. Step 6: Roast the vegetables for about 45 minutes, stirring halfway through. Aim for a nice caramelization on the cauliflower for extra flavor.
7. Step 7: Once roasted, purée the soup in two batches. Blend half of the vegetables with half of the hot veggie stock until smooth, then transfer to a large saucepan. Repeat with the remaining vegetables and stock.
8. Step 8: Combine both purées in the saucepan. If the soup is too thick, add a little hot water to reach your desired consistency. Taste and adjust seasoning as needed, then gently reheat if necessary.
9. Step 9: Serve the soup in warmed bowls, garnished with reserved roasted cauliflower, additional sage leaves, and a drizzle of coconut milk if desired.

Tips & Variations

• For a richer flavor, swap vegetable oil for olive oil or add a splash of cream instead of coconut milk.
• Use fresh sage for best aroma, and reserve some finely chopped leaves to garnish just before serving.
• To make the soup vegan, ensure your veggie stock and any garnish ingredients are plant-based.
• Feel free to substitute kabocha squash with butternut or acorn squash if unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen vegetables instead of fresh?

Fresh vegetables are best for roasting and developing flavor, but you can substitute with canned or frozen. Adjust roasting time accordingly or consider simmering instead.

How can I make the soup creamier without dairy?

Add coconut milk or a splash of unsweetened plant-based milk when blending or before serving for a creamy texture without dairy.

Kabocha Squash Soup Recipe

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★★★★★

4.7 from 98 reviews

This comforting Kabocha Squash Soup blends roasted cauliflower, kabocha squash, and aromatic sage for a creamy, flavorful dish. Roasting the vegetables intensifies their natural sweetness and adds a caramelized depth, while pureeing with warm vegetable stock creates a velvety texture. Garnished with roasted cauliflower and fresh sage, this hearty soup is perfect for cozy meals.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Vegetarian, Modern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 small to medium-sized cauliflower
• ½ large kabocha squash (or a small onion squash or a chunk of Crown Prince)
• 1 large onion, roughly chopped
• 1 head garlic
• 2 tablespoons roughly chopped sage (plus a few finely ribboned leaves to finish)

Other Ingredients

• 2 tablespoons olive or vegetable oil
• 1 liter vegetable stock (hot or warm)
• 1 teaspoon salt
• 1 teaspoon black pepper
• Optional garnish: drizzle of coconut milk

Instructions

1. Preheat Oven and Prepare Tray: Preheat your oven to 390°F (200°C) and line a large baking tray with foil to prevent sticking and make cleanup easier.
2. Prepare Cauliflower: Remove any damaged or tough leaves from the cauliflower and trim the stalk’s end. Roughly chop the entire cauliflower—including stem, leaves, and florets—and spread evenly on the prepared tray.
3. Prepare Squash and Garlic: Peel and deseed the kabocha squash, then cut it into bite-sized chunks and add to the tray. Cut the top off the garlic head, place it on a piece of foil, drizzle with 1 tablespoon olive oil, and loosely wrap the foil around it to roast.
4. Add Onion, Sage, and Oil: Scatter the roughly chopped onion and chopped sage over the veggies on the tray. Drizzle with remaining olive oil, season with salt and pepper, and toss everything together to coat.
5. Roast Vegetables: Roast the vegetables and garlic at 390°F (200°C) for about 45 minutes, stirring halfway through. Roast until the vegetables are soft and caramelized, especially the cauliflower, for richer flavor.
6. Blend Soup in Batches: Once roasted, blend half the vegetables with half the hot vegetable stock in a blender until smooth. Transfer to a large saucepan. Repeat with the remaining vegetables and stock. Optionally, reserve some roasted cauliflower for garnish.
7. Adjust Consistency and Season: Combine the two batches of puréed soup and add hot water as needed to reach your desired thickness. Taste and adjust seasoning with more salt and pepper if necessary. Reheat gently if needed.
8. Serve and Garnish: Ladle the soup into warmed bowls. Top with reserved roasted cauliflower, a few fresh sage leaves, and a drizzle of coconut milk if desired for added creaminess and flavor.

Notes

• Using warm or hot stock helps blend ingredients to a smooth texture quickly without cooling the soup too much.
• Roasting vegetables adds natural sweetness and depth of flavor to the soup.
• The soup can be thinned or thickened by adjusting the amount of stock or water added.
• Optional coconut milk topping adds a subtle creamy richness and complements the flavors.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Keywords: Kabocha squash soup, roasted vegetable soup, creamy squash soup, vegetarian soup, healthy autumn soup, sage flavored soup