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–+ servings

Easy Kabocha Squash Soup

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

  • ½ onion yellow or white
  • 450 g kabocha squash substitute: buttercup, butternut, or Hokkaido pumpkin, avoid pie pumpkins
  • 20 g unsalted butter for sautéing, use olive oil or vegan butter for dairy-free
  • ¾ tsp salt ¼ tsp × 3, divided
  • 300 ml water or kombu dashi for added umami
  • 10 g unsalted butter for blending
  • 150 ml heavy cream or half-and-half instead of separate milk + cream
  • 150 ml whole milk or half-and-half
  • 1 pinch nutmeg powder
  • ½ tsp white miso paste
  • ground white pepper to taste
  • dried parsley to taste

Croutons & kabocha skin topping

  • 100 g baguette cubed, gluten-free baguette also works
  • 1 tbsp olive oil
  • 1 tsp dry mixed herbs Italian seasoning or herbs de Provence
  • ⅛ tsp salt
  • 1 tbsp unsalted butter melted or very soft

Instructions 

  • Before you start, preheat your oven to 180 °C (356 °F) and thinly slice ½ onion.
    thinly sliced onion on a wooden cutting board
  • Scoop out the seeds and pulp from the center of 450 g kabocha squash.
    scooping seeds out of kabocha with a spoon
  • Place the flat side down on a stable cutting board and use a sharp knife to cut off the skin in downward strokes. Save the pieces of skin for later.
    cutting skin of kabocha off with a knife
  • Cut the rest of the kabocha into large chunks and set aside for later.
    slices of kabocha skin in one bowl, bitesize pieces of kabocha (orange part) in another bowl
  • Cut 100 g baguette into bitesize cubes and place them in a mixing bowl. Add 1 tbsp olive oil , 1 tsp dry mixed herbs, ⅛ tsp salt and 1 tbsp unsalted butter (melted). Toss until evenly coated, then add the kabocha skin and mix again.
    flavored croutons with kabocha slices
  • Spread the baguette and kabocha skin in a single layer on a baking sheet and bake at 180 °C (356 °F) on the top shelf for 10 minutes.
    cubed baguette and kabocha in a single layer on a baking tray
  • Heat a pot on medium low and add 20 g unsalted butter. Once melted, add the sliced onion and ¼ tsp salt. Fry gently until translucent.
    softened onion in a stainless steel pan
  • Add the kabocha and another ¼ tsp salt, and cook until the edges start to soften.
    softened onion and kabocha in a stainless steel pan on the stove top
  • Pour 300 ml water into the pot and cover. Cover and simmer on low for 10-15 minutes or until the kabocha is soft enough to crush with a spoon. Check occasionally and add a splash of water if needed.
    simmering kobocha and onion in kombu dashi in a pan
  • Use a heatproof blender or immersion blender to blitz until smooth. Add 10 g unsalted butter and blitz for another 20-30 seconds.
    adding butter to smooth kabocha soup in a blender
  • For an extra smooth result, pour through a mesh sieve over a clean pot.
    straining kabocha soup through a mesh sieve
  • Place the pot back on the stovetop and add 150 ml heavy cream and 150 ml whole milk. Add ¼ tsp salt and 1 pinch nutmeg powder. Heat on low until it reaches a low simmer. Stir occasionally to prevent a skin forming.
    flavoring kabocha soup with a touch of nutmeg
  • Turn off the heat and whisk in ½ tsp white miso paste.
    kabocha soup in a pot on the stove top
  • Pour into warmed serving bowls and place the croutons and kabocha skin slices in the center. Sprinkle with ground white pepper and dried parsley to taste. Enjoy!
    Japanese style kabocha soup topped with homemade croutons and kabocha skin in a white bowl with blue patterned rim

Notes

Can't find kabocha? Use buttercup squash (closest match), butternut squash (simmer longer to concentrate), or Hokkaido pumpkin/Potimarron in Europe. Avoid pie pumpkins.
If you're celiac, feel free to use gluten-free bread for the croutons.
Substitute 300 ml half-and-half for the milk + cream combo. For dairy-free, use unsweetened soy milk or full-fat coconut milk (reduce liquid slightly as plant milks are thinner), and swap butter for olive oil or vegan butter.
Creamy soups taste one-note without textural contrast. Kabocha-skin chips and crispy croutons add crunch and earthy umami, plus your brain recognizes the squash pieces and perceives flavor more vividly. Toss in roasted pumpkin seeds for extra crunch.
Always taste before serving! Kabocha sweetness varies wildly. Add salt pinch by pinch until the squash flavor pops. Too salty? Whisk in milk one tablespoon at a time to balance.
Storage & meal prep: Fridge (2-3 days in airtight container). Freezer (freeze base before adding dairy, up to 3-4 weeks). Meal prep the base 2 days ahead and add dairy just before serving.
Serving ideas: Miso-Glazed Salmon, Soy-Butter Salmon, Spinach with Japanese Sesame Dressing (Goma-ae), Japanese Hamburger Steak