This Creamy Coconut Kabocha Squash Soup will brighten up any cold rainy day. It’s dairy-free yet creamy and can be served as a main dish or a side dish. The surprisingly sweet flavor of kabocha will be a nice twist on your average squash soup.
CAN I MAKE THIS AHEAD
Yes! You can prepare the squash ahead and make the soup later or do it all at once and freeze when cool. I actually used half of the squash to make the Kabocha Squash Gnocchi and froze the remaining mashed squash. It was super quick to make this soup once you already have mashed squash on hand!
WHAT GOES WELL WITH KABOCHA SQUASH
This Japanese squash pairs really well with bright flavors such as ginger, lime, and turmeric. To make this dish extra creamy, full-fat coconut milk does wonders. You’ll have a creamy flavorful soup to brighten up any cold or rainy day!
CAN THIS BE A MAIN DISH?
This soup is pretty filling on its own. You can top it with crumbled bacon, sunflower seeds or coconut chips. The extra crunch really takes the soup up a notch! If you’re feeling extra hungry you can add some shredded chicken or top it with these carnitas.
Otherwise, this is a great side or starter dish. It would be wonderful for Thanksgiving or other family celebrations. You can serve it in small soup bowls as a palette warmer while your guests wait for the next dish.
HOW DOES KABOCHA SQUASH TASTE VS BUTTERNUT SQUASH
Kabocha is an Asian variety of winter squash often found in Japanese restaurants. It is often served as tempura but tastes wonderful as a soup. It can also be made into this gnocchi!
The taste is sweeter than butternut, more like a pumpkin or sweet potato. It’s a nice alternative to your typical butternut squash and a great way to spice up squash season!
IS KABOCHA SQUASH HIGH IN CARBS
It actually has fewer calories and carbs than butternut squash. More importantly, though it is high in Vitamins A and C as well as magnesium.
HOW TO COOK KABOCHA SQUASH – 3 METHODS
STOVETOP
Cut squash in half and scoop out the seeds. Place face down on oiled baking sheet and bake at 400F for 50-60 minutes or until tender. To speed up the cooking time, cut up the squash into smaller pieces.
SLOW COOKER
Clean off the dirt from squash. Place in a slow cooker and cook on high 3-4 hours or on low for 6-8 hours or until easily pierced with a knife. When done remove and carefully cut in half. Scoop out flesh and seeds.
INSTANT POT
If the squash is too big to fit into your Instant Pot you can cut it up to make it fit. Clean off any dirt and scoop out seeds. Place a steamer basket at the bottom and add 1 cup of water. Cook on high pressure for 20 minutes, quick release pressure when done.
Creamy Coconut Kabocha Squash Soup (Paleo, Vegan, Whole30, AIP)
Ingredients
- 3 cups kabocha squash (half of one large kabocha squash)
- 1 shallot chopped
- 1 tbsp ghee
- 2 cups bone or vegetable broth
- 2 cups water
- 1 can full fat coconut milk
- 1 tsp turmeric powder
- 1 in minced ginger
- 1 tbsp fresh lime juice
- salt and pepper taste
Instructions
- Preheat oven to 400F. Cut squash in half and scoop out the seeds. Place face down on an oiled baking sheet and bake at 400F for 50-60 minutes or until tender. To speed up the cooking time, cut up the squash into smaller pieces. See alternative methods to cook squash in post.
- While squash is cooking chop up shallot and sautee in a large pot over medium heat with ghee. Add ginger and cook until fragrant and shallot is tender.
- Add turmeric, broth, water, and coconut milk.
- Once squash is cooked, remove the skin and add the squash to the large pot. Mix all of the ingredients and cook for about 5 minutes to blend flavors.
- Once cool, transfer to a blender or use an immersion blender. Add lime juice and blend. You can top it with crunchy bacon, coconut chips or sunflower seeds.
