Creamy Kabocha Squash Soup: Best Easy 20-Min Recipe
A velvety, comforting soup made with kabocha squash and coconut milk that captures the warmth of a rainy Kyoto evening. This quick, vegan-friendly recipe requires simple ingredients and delivers a rich, nutty flavor without heavy cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Japanese
Ingredients
Scale
- 2–3 pound Kabocha squash, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon Coconut oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 cups Low-sodium vegetable broth
- 1 can (13.5 oz) Full-fat canned coconut milk
- 1 teaspoon Maple syrup (optional)
- Salt and white pepper, to taste
Instructions
- Prep the squash by washing it, cutting it in half, scooping out seeds, peeling the skin, and cutting the flesh into 1-inch cubes.
- Heat coconut oil in a large pot over medium heat. Add diced onion and a pinch of salt, sautéing for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
- Add kabocha cubes to the pot and stir to coat. Pour in vegetable broth and coconut milk.
- Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until squash is fork-tender.
- Remove from heat and blend until smooth using an immersion blender or standard blender.
- Season with salt and white pepper to taste. Add maple syrup if desired. Serve hot.
Notes
If the squash is too hard to cut, microwave it for 2 minutes to soften the skin. Ensure coconut milk is stirred well before opening for consistent creaminess. Do not blend boiling liquid to avoid steam burns. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 2
Keywords: kabocha squash soup, coconut milk soup, vegan soup, Japanese pumpkin, comfort food, gluten-free, dairy-free, quick dinner, autumn recipes