Roasted Kabocha Squash Soup

Roasted Kabocha Squash Soup

Difficulty: Beginner Prep Time 15 min Cook Time 90 min Total Time 1 hr 45 mins
Servings: 6
Best Season: Suitable throughout the year


Try making a delicious healthy soup out of leftover kabocha squash.



  1. Preheat the oven to 400°F.

  2. Roast the squash: Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. So take care! Make sure the squash is stable on your cutting board before you start to cut it.)

    Scoop out the seeds (you can toast them like pumpkin seeds!) and stringy insides. 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.

  3. Sauté the onions, celery, garlic, ginger, and spices: While the squash is cooling, heat the remaining 1 1/2 tablespoons of olive oil on medium-high heat in a large (4- to 6-quart) thick-bottomed pan. 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.

  4. Add the squash, stock, salt, and pepper, then simmer: 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.

  5. Purée the soup: Remove from the heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup.

    Add salt to taste. Sprinkle with lime juice and chopped cilantro to serve.

Nutrition Facts

Serving Size

Servings 6

Amount Per Serving
Calories 131kcal
Calories from Fat kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 426mg18%
Potassium 311mg9%
Total Carbohydrate 11g4%
Dietary Fiber 1g4%
Sugars 5g
Protein 5g10%

Vitamin A IU
Vitamin C 11 mg
Calcium 2 mg
Iron 4 mg
Vitamin D 0 IU
Vitamin E IU
Vitamin K mcg
Thiamin mg
Riboflavin mg
Niacin mg
Vitamin B6 mg
Folate mcg
Vitamin B12 mcg
Biotin mcg
Pantothenic Acid mg
Phosphorus mg
Iodine g
Magnesium mmol
Zinc mcg
Selenium mg
Copper mg
Manganese mg
Chromium mcg
Molybdenum mg
Chloride mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Average cost of recipe per serving: $2.38

Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.

Adapted from:

Keywords: Kabocha Squash, Celery, Chicken Stock, Ground Coriander

You may also like...

Leave a Reply

Translate »