Roasted Kabocha Squash Soup-Embrace Autumn Comfort in a Bowl

Step into the warmth of autumn with our Homemade Roasted Kabocha Squash Soup, a comforting bowl of seasonal bliss. Picture the rich, velvety texture and deep flavors that come from roasting kabocha squash to perfection. This recipe is a celebration of the harvest season, combining the earthy sweetness of squash with a medley of aromatic spices. As you embark on creating this soup from scratch, imagine the cozy ambiance it will bring to your kitchen, filling the air with the essence of fall. Whether you’re seeking a soul-soothing dish for chilly evenings or a festive addition to your holiday table, this soup is a testament to the comfort found in homemade goodness. Join us on a culinary journey that captures the essence of autumn, one spoonful at a time. Embrace the flavors of the season with our Roasted Kabocha Squash Soup, where each bowl is a sip of pure comfort and culinary joy!


To make this Roasted Kabocha Squash Soup, gather these essential ingredients:

  • Kabocha squash
  • Olive oil
  • Onion (chopped)
  • Carrots (chopped)
  • Garlic cloves (minced)
  • Vegetable or chicken broth
  • Fresh thyme leaves
  • Ground nutmeg
  • Salt and black pepper
  • Heavy cream (optional, for added richness)
  • Croutons or toasted pumpkin seeds (for garnish)

Roasted Kabocha Squash Soup Recipe

  • Begin by preheating your oven to 400°F (200°C).
  • Cut the Kabocha squash in half and remove the seeds. You can save the seeds for toasting later if desired.
  • Brush the cut sides of the squash with olive oil and season with a pinch of salt and black pepper.
  • Place the squash halves, cut side down, on a baking sheet lined with parchment paper.
  • Roast the squash in the preheated oven for about 40-45 minutes, or until it becomes tender and caramelized.
  • While the squash is roasting, heat a large pot over medium heat. Add a bit of olive oil and sauté the chopped onion, carrots, and minced garlic until they become soft and fragrant.
  • Scoop out the roasted Kabocha squash flesh and add it to the pot with the sautéed vegetables.
  • Pour in the vegetable or chicken broth, and add fresh thyme leaves and a pinch of ground nutmeg for that classic autumn flavor.
  • Bring the mixture to a simmer and let it cook for about 15-20 minutes to meld the flavors.
  • Using an immersion blender or a countertop blender, puree the soup until it’s smooth and velvety.
  • Return the pureed soup to the pot, and if desired, stir in a bit of heavy cream for added richness. Warm the soup gently over low heat.
  • Taste and adjust the seasoning with salt and pepper as needed.
  • Ladle your Roasted Kabocha Squash Soup into bowls, garnish with croutons or toasted pumpkin seeds, and savor the comforting flavors of fall.

Variations and Personalization

Feel free to customize your Roasted Kabocha Squash Soup by adding a dollop of sour cream, a drizzle of balsamic reduction, or a sprinkle of grated Parmesan cheese for a unique twist.


In conclusion, Roasted Kabocha Squash Soup is a delightful way to embrace the flavors of autumn. Its velvety texture and rich, earthy taste make it a comforting and nourishing choice for cooler days.

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