this food thing

this kabocha squash soup: recipe

Now I will share with you something very nice for the current cold weather.

This squash soup is like a regular squash soup, in that it is made of squash and tastes like squash. Unlike a typical squash soup, however, this one uses kabocha squash instead of butternut squash. At the supermarket, kabocha squash is usually thrown in that big pile with all the different sorts of squashes. It has the same creamy taste as a butternut squash, but with a finer texture, making for a smoother cream soup.


This is a simple recipe, though it would definitely make your soup life easier if you had one essential tool. That tool, dear Internet, is a hand blender. If you are planning for lots of cream soups in your bright future ahead and you don’t already own a hand blender, you should better get one quick. I used to boil the squash, load it all up into a stand-up blender, purée the whole lot, then scoop it all back into the pot. Many burns and explosions later, I decided finally to appropriate my mom’s backup hand blender. Now I have a great soup life.

The hardest thing about this recipe, if you decide you’d like to impress and serve it in the rind from whence the squash came, is digging all the hard, pre-cooked squash out of the hard outer layer. It definitely takes some muscles and patience, but, you know, if you want to impress…

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Here’s the recipe! 

Kabocha Squash Soup

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


Make this creamy squash soup to warm your soul!


  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 medium kabocha squash
  • 2 carrots, peeled and diced
  • 2-3 cups milk and/ or cream (2-3 cups in total)
  • Water
  • Salt
  • Pepper
  • Basil (optional)


  1. Cut kabocha squash in half. Using a spoon or a curved knife, dig out the squash flesh. Dice into small pieces.
  2. Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 1 minute.
  3. Add diced carrots and diced kabocha squash. Sauté for another 3 minutes.
  4. Add enough water to just cover the vegetables, and cook on low-medium heat until the vegetables are soft, about 20-30 minutes.
  5. Using a hand blender, purée everything in the pot until smooth. (Alternatively, pour everything into a blender and blend until smooth. Pour back into pot)
  6. Add milk and/or cream and bring to a boil over low heat.
  7. Season with salt and pepper, and adorn with desired garnish.

When using the hand blender, make sure to submerge the blender blade into the liquid before you turn it on, to avoid hot soup splashing up!

You can use milk, cream, soy milk, or any dairy-like liquid, and in any combination you like to adjust the richness of the soup.



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  • Reply
    February 8, 2016 at 4:40 pm

    Yum! Does it taste as good as it looks?

  • Reply
    February 9, 2016 at 12:00 am

    YUM this looks delicious <3

  • Reply
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    May 23, 2016 at 8:05 am

    Keep working ,splendid job!

    • Reply
      May 24, 2016 at 8:55 pm

      Thank you! 🙂

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