This post is sponsored by Frontier Coop. As always, all opinions remain my own.
I don’t think I’d ever met a kabocha squash until I moved to Japan. While I did travel quite a bit as an adult, there wasn’t an abundance of kabocha squash found while I was growing up in rural Oklahoma. Living in Japan, this particular pumpkin variety quickly became my favorite & was something we’d eat as often as I could get my hands on it. While this Japanese Kabocha Squash Soup Recipe is a really fun way to prepare the squash, trust me when I say it doesn’t take much to make this vegetable shine. It’s just simply delicious.
If you’re not familiar with a kabocha, you’ll usually see this winter variety pop up seasonally (late summer or fall) in your grocery store. It’s a smaller pumpkin with a tough green skin.
The taste is quite sweet & a bit nutty & when blended it seems to have a more velvety texture than a butternut or acorn squash. Also, while I didn’t blend the green skin into this soup, it is totally edible! So if you happen to roast some kabocha that doesn’t make it into this recipe, don’t be afraid to eat the skin because it softens so much in cooking. Also, since I mentioned the texture of the skin, I wanted to note this can be a tough squash to cut into. Use a sharp knife & be really careful.
In this recipe, I really wanted the beautiful flavors of the squash to shine while blending them with things that would complement well, so I specifically choose Frontier Coop’s Organic Allspice & Organic Korintje Cinnamon.
If you’ve been following me for some time, you know that Frontier Coop is a brand I’m always so enthusiastic to work with. Obviously, they happen to create something that is so vital to the cooking process but beyond that, they are a company I’m always proud to support because of their commitment to the planet & the people who produce their spices.
Looking for more vegetarian recipes? Check out my Crispy Tandoori Masala Chickpeas with Cucumber Dill Tzatziki!
Japanese Kabocha Squash Soup Recipe
- Preheat over to 400 degrees.
- With a sharp knife, cut the kabocha squash in half. Then cut each half into large chunks for roasting. Use a spoon to scoop out the seeds.
- Cover the squash liberally in olive oil & sea salt.
- Place in the oven & roast for approx 20 minutes until squash is soft & pierces easily with a knife.
- Remove from oven & set aside to cool.
- In a heavy bottom pot, sauté onion in olive oil.
- After onion is soft, add garlic.
- Scrap the inside flesh from the skin of the squash with a spoon & add it to your onions & ginger.
- Add broth & blend to a puree using a stick blender.
- Season with Frontier Coop Organic Kortintje Cinnamon & Frontier Coop Organic Allspice.
- Season with salt.
- Bring to a simmer & continue to stir.
- Just before serving, add your cream.
- Garnish with fresh herbs like flat leaf parsley or toasted pepitas.