Savor the sweet tang of apple cider along with just a hint of warm ginger and cinnamon in this creamy and delicious kabocha squash soup.
Creamy squash bisques have got to be one of the best things about fall. Not that you have to reserve enjoying squash soup for fall, but the two go hand in hand. Just when the leaves start to turn color and the air is refreshingly (almost startlingly!) cooler, pumpkins, squash, apples, and apple cider hit the markets. And my mind turns to soup, more specifically, squash soup.
Stock up on squash this fall, along with lots of apples. We’ve combined the two for this delightful soup. You’ll love how the tangy apples and apple cider complement the sweetness of the squash.
There are so many varieties of squash available and one of my favorite winter squashes is kabocha. Maybe you’ve heard of Japanese pumpkins. They’re the exact same squash known by two different names.
To make things even more confusing, kabocha squash look very much like buttercup squash: round and dark green with faint stripes. Buttercup squash usually have a lighter green cap on the blossom end that kind of protrudes a bit. Both varieties are sweet and slightly dry in texture, and are pretty much interchangeable in recipes, so don’t worry if you aren’t sure which kind of squash you have.
And don’t worry if you have squash confusion and you discover you have a completely different variety! I’ve got you covered! With 17+ winter squash recipes AND the ultimate squash cooking guide, you’ll be able to cook any squash or pumpkin you happen to have.
So two things: Try this kabocha squash soup. We just love it and I’m sure you will too! And don’t confuse kabocha with kombucha!
About this kabocha squash soup:
This recipe begins with one kabocha squash, cooked and mashed. Not sure how to do that? Choose one of these three methods to cook a kabocha.
Recipe Tip
You can also peel and remove the seeds, chop the squash up, and cook it in the soup. This will increase cooking time because it will take longer for the squash to soften, but it’s still another good option!
Once you have the squash cooked, you’re ready to begin making the soup. It isn’t at all difficult. You’ll need a big pan, like a Dutch oven, and either an immersion blender or a regular blender.
Begin by sautéing chopped onions, celery, and apples. Yes, apples in soup! We recommend Honeycrisp or Gala but use whatever you have on hand. It’s amazing how much flavor the apples bequeath the soup, along with the apple cider (NOT apple cider vinegar) you’ll be adding soon.
Once the onions begin to soften and turn translucent, add broth (either vegetable or chicken work fine, but always choose low sodium or no-salt-added), apple cider or apple juice, and the mashed squash. Stir in a dash of ground ginger and cinnamon to ante up the flavor. Simmer until the veggies and apples are really nice and soft. It will take about half an hour.
Now it’s time to turn your soup into a velvety bisque! Oh, I can hardly wait — it’s soup magic! Use a handheld immersion blender to puree the soup right in the pan, or puree the soup (in batches) with a regular blender. Be very careful that the hot soup doesn’t splatter on you! If the soup seems too thick, stir in a little more cider or broth.
I can’t resist adding just a little half-and-half to this already really creamy soup! It’s just so good! Stir in a half cup. Not very much at all but, believe me, it’s just right. More than just right, it’s fantabulous! (And each generous serving of soup is still only around 200 calories.)
Serve kabocha squash soup garnished with an extra sprinkle of cinnamon. A swirl of yogurt or cream would be pretty, too. Maybe you’d like to fancy it up with pumpkin pie candied pepitas or spicy candied bourbon pecans. Bacon is never a bad idea on squash soup, either.
Enjoy!
How to make kabocha squash soup your own:
Why mess with perfection? Just kidding, there are a couple of ways to make this squash soup recipe your own.
- For a vegan or non-dairy squash soup, either omit the half-and-half or make it with coconut milk instead.
- Use a different type of squash. Buttercup, butternut, or even pumpkin would be good choices.
- Instead of ground ginger and cinnamon, try your favorite curry powder.
- Try one of the squash soup recipes below!
Storage and Reheating Tips
Kabocha squash soup is just as good the next day and you’ll be looking forward to your next bowl! Store leftover soup in the fridge and reheat gently on the stovetop or in the microwave.
More Squash Soup
- Copycat Panera Squash Soup Recipe — if you love Panera’s squash soup, you’ll want to try this one (plus, I’ve made it a bit more healthy, too!)
- Crockpot Pumpkin Soup (5 Ingredients!)
- Butternut Squash Soup with Bacon
- Creamy Butternut Squash Soup with Smoked Paprika
- Roasted Butternut Squash Soup — vegan
- Pumpkin Curry Soup (20 minute recipe!)
- Carrot Ginger Soup (okay, not squash, but I couldn’t resist!)
Kabocha Squash Soup
Ingredients
- 1 medium (3 to 4 pounds) kabocha squash (about 4 cups cooked squash)
- 1 tablespoon olive oil
- 1 cup diced yellow onion (about 1 medium onion)
- ¾ cup finely diced celery (about 2 stalks celery)
- 1 large Honeycrisp or Gala apple, peeled and diced small
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 3 cups low sodium chicken or vegetable broth, more as needed (see note)
- 2 cups apple cider or apple juice (NOT apple cider vinegar or hard apple cider which contains alcohol)
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ cup half & half
Instructions
- Preheat oven to 425ºF. For easy clean-up, line a pan with parchment paper. Rinse any dirt off squash. Cut in half (stem-to-end) and scrape out seeds. Spray or brush with a light coating of olive oil. Place face down on prepared baking sheet.1 medium (3 to 4 pounds) kabocha squash
- Bake for 45 minutes or until fork tender. Carefully flip squash over and let cool enough to handle.
- When squash is cool enough to handle, scape out flesh and discard peel. You should have about 4 cups.
- Heat a large pot over medium heat. Add oil, onion, celery, apple, salt and pepper. Cook, stirring frequently, until onion is translucent, 4 to 5 minutes.1 tablespoon olive oil, 1 cup diced yellow onion, ¾ cup finely diced celery, 1 large Honeycrisp or Gala apple, peeled and diced small, 1 teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Add cooked squash, broth, apple cider, ginger and cinnamon. Increase heat to high, bring to a boil, reduce heat to medium-low, and simmer the soup, partially covered, for 30 to 35 minutes or until apples and celery are tender. Stir occasionally to prevent sticking.3 cups low sodium chicken or vegetable broth, more as needed, 2 cups apple cider or apple juice, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon
- Purée with a handheld immersion blender, or carefully blend in a blender in batches until very smooth.
- Slowly stir in half & half. If desired, add up to an additional 1 cup of broth to thin the soup. The thickness will depend on how long you simmered the soup and the texture of the squash you used.½ cup half & half
- Serve immediately.
Notes
- To make vegan/non-dairy: Omit half & half, or substitute coconut milk. You can also simply thin the soup with a bit more broth. Be sure to use vegetable broth if you’re making a vegan soup.
- Use a different type of squash. Other varieties of squash including buttercup, butternut, or pumpkin would work well for this soup, too.
- Make ahead tip: The squash can be roasted 3 to 5 days ahead of time. Remove the flesh after roasting, and refrigerate or freeze for up to 6 months, or until you’re ready to make the soup.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Wasn’t sure what to do with this squash… The crock pot worked great! Making the soup today. Because there’s half-and-half in it, can it be frozen? Can’t wait to try it!
I hope you love the soup! I think it should freeze alright, but if you’re concerned you could leave the half and half out and just stir some in (or heavy cream) when you reheat it.
a new ingredient for me, thank you, love the apple cinnamon flavors too, thank you!
Glad you like it!
very good thank you. pat
You’re welcome! So glad you liked it!