Kabocha Squash Soup

Bowl of creamy squash soup garnished with a swirl of cream and chopped herbs, next to bread slices and fresh parsley on a white surface.

4.42 from 12 votes

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.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Soups and Stews

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Author: Rachel Gurk

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 apple, peeled and diced small (Honeycrisp or Gala)
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 cut side 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, 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 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.

Video

Notes

Kabocha squash: This recipe begins with one cooked kabocha squash (between 3 and 4 pounds). I have instructions for roasting the squash in the recipe, but you can choose one of these three methods to cook a kabocha.
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.
Storage: Transfer leftover kabocha squash soup into an airtight container and refrigerate for up to 4 days.
To freeze: For best results, freeze the soup before you add the half & half. Freeze it in freezer bags with the air pressed out or in airtight containers. It will keep in the freezer for up to 3 months. Thaw the soup in the refrigerator before reheating. When you reheat the soup, stir in the half & half. The soup is delicious without it, too, although you may want to add a little extra broth or even water for a better consistency.
To reheat: Warm leftovers in a pot on the stovetop set over medium heat or warm individual bowls in the microwave. For even heating, I cook it for 45 seconds, stir, and then continue to heat in 30 second intervals until it's warmed through.

Nutrition

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