Roasted Kabocha Squash Soup

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Perfect for fall!

  • Prep time: 15 minutes
  • Cook time: 1 hour, 30 minutes
  • Yield: Serves 4 to 6


  • A half a large kabocha squash, seeded (about 3 to 4 pounds for the half)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 cups chopped or sliced onions
  • 2 ribs of celery, sliced
  • 3 cloves garlic, chopped (about 1 Tbsp)
  • 1 1/2-inch piece of fresh ginger root, peeled and grated
  • 1 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 cups of chicken stock
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • Garnish with lime juice and chopped fresh cilantro


1 Roast the squash: Preheat oven to 400°F. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. So take care! Make sure the squash is stable on your cutting board before you start to cut it.)

Scoop out the seeds (you can toast them like pumpkin seeds!) and stringy insides. Place the squash pieces on a foil or silpat lined roasting pan. Rub olive oil over all sides, and sprinkle with salt.

roasted-kabocha-squash-soup-method-1 roasted-kabocha-squash-soup-method-2

Put the squash pieces skin side up on the pan. Roast for 45 minutes to an hour, until completely cooked through, soft, and caramelized at the edges. Remove from oven and let sit.

2 Sauté onions, celery, garlic, ginger, cumin, coriander: Heat olive oil on medium high heat in a large (4 to 6 quart) thick-bottomed pan. Add the onions and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes.

Add the garlic, ginger, cumin, and coriander and cook 2 minutes more.

roasted-kabocha-squash-soup-method-3 roasted-kabocha-squash-soup-method-4

3 Add squash, stock, salt, pepper, then simmer: Once squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.


4 Purée the soup: Remove from heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup.

Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.

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  • Toniya

    It’s rare for me to eat the same thing twice, HOWEVER, this soup is the exception.
    We’ve had it at least 3 times in 2 weeks~ it’s just that good. Please don’t skip on the lime & cilantro to ensure you’ve tasted this soup at its best.


  • Li

    This was the most amazing soup! I was intimidated to make it. Ridiculous! So easy, so umame. Thank you for it!


  • Stephanie R

    Great recipe!! I love the flavor combination. Easy to follow instructions too.


  • Kate

    I received a kabocha pumpkin in my grocery delivery by mistake( I’d ordered a melon!). I found this recipe and decided I might as well use my pumpkin. It was delicious! I’ve made butternut squash soup many times before, but this was a more intense, sweeter taste. I will definitely order this variety of pumpkin again and make this soup. It was easy to make as well.


  • Deborah

    It’s worth the effort and delicious, however I was disappointed that it didn’t come out with the same velvety smooth texture of a Kabocha Squash soup I ate in an LA restaurant.


  • Geoff

    Super tasty and exceeded my expectations. Didn’t expect the soup to be so sweet but there was enough savory so that the sweet didn’t overwhelm. Yum Yum.


  • Lesley Carney

    Packed full of flavor! Especially with the addition of lime juice & cilantro. I roasted the whole kabocha pumpkin in our wood cook stove & then cut it & scooped out the seeds & flesh while it was tender. That made it easier as it is a hard squash. Thank you for the recipe.


  • Ben

    Loved by all! I am going to make this a second time for an even larger crowd.

    I am always recommending your website!
    A+ 5 *****


  • Nikki

    Delicious! The soup is full of flavor. My husband likes a bit of a crunch, so I sprinkled pepitas on top of the soup just before serving.


  • Meg

    This is too salty

    • Elise Bauer

      Hi Meg, you always have to adjust salt to taste, and to the saltiness of the stock you are using. Next time, start with less salt and add more to taste.

  • olivia

    I just made this and it turned out great. I only had a small squash about 2 pounds, so I tossed in a few carrots and it turned out great. plus I added a little more cumin. I just love that stuff.


  • amanda

    I made this yesterday after I received a Kabocha squash in my CSA and have never made it before. I didn’t have celery but had a few carrots that I needed to use so I subbed carrots. It was really easy to make and very good. The lime juice definitely added a perfect freshness and acidity to this soup. It was surprisingly filling as well! I froze about half of it for later. Definitely something I’ll make again!


  • anne

    This soup seems to be missing something. I tasted the squash after it roasted and it was not sweet. In fact it didn’t have much flavor. Is that why my soup is lacking in flavor? I feel like it needs something sweet, perhaps apple. I feel that butternut squash tastes better. Maybe I got a bad kabocha.


  • Robin

    SUPER YUMMY! Made this for a “first days of fall” dinner and it was fantastic. My husband says, “You can make that again!” The spices really bring out the flavor of the squash, and the cilantro finish adds just the right counterpoint. Delicious!


  • Jaymee Persaud

    I cannot believe how easy this was. I’m not the greatest chef (nor the worst) but I don’t think anyone could mess up this simple soup! It is also amazingly delicious. Having not even attempted a squash soup before I didn’t know what to expect but this was perfect. Tons of flavour, very simple wholesome ingredients, it was wonderful. Will definitely make this recipe again! :D


  • Maria

    I made this soup with two variatals of winter squash. One squash was Black Forest and sorry to say I do not remember the other squash. It was delicious. I loved the warm spices used in the soup and roasting the squash with olive oil brought out the sweetness of the squash. I finished the soup with a drizzle of half and half and a little hot sauce. Excellent recipe! Thank you


    • Jaymee

      I’m going to have to try this, it sounds like the perfect garnish! I didn’t get anything special for mine but I did have a bit of French bread I toasted and ate with it, it was even better than I could’ve imagined. Can’t wait to try your variation!

  • Deb

    Awesome recipe. 1st time I tried it. Will definitely try again.


  • Bernie

    To be honest, I’m really not one for soups but my husband is, so I made it for him.
    The recipe was super easy & it was ever so ono (Taste Good in Hawaiian)…
    Came out a little thick; guess I had more pumpkin than it called for so I just added a little
    more broth… it was a major hit with the family…
    Mahalo (Thank you in Hawaiian) for the recipe


  • Alexandra G

    I bought kabocha squash for first time from the local farmer’s market and did this soup today. It turned out sooooo good. I didn’t use chicken stock but added some extra root vegetable pieces for extra broth flavor and it worked perfectly! Have tried many of your recipes already and they all turned out so delicious! Thank you!


  • Nhi

    I tried out a vegan version of this recipe and it turned out wonderfully! I added some miso before puréeing to get that umami flavour.

  • Art

    Kabocha squash soup simple use pressure cooker, cut the squah in quarters save the seeds for toasting. cut up a pear add 2 cups of fluid i use water spices sumac, celantro ,tumeric to taste i also put in home grown mung bean sprounts added protein. high pressure 10 minutes.
    bleed steam than put the in the Ninja blender 4 minutes. done variation add trader joes kefer and serve.

  • Jules Platt

    Delicious! My whole family loved it. I did add a can of coconut milk and some red curry paste, and they worked well with the other flavours. We’ll be making this one regularly – thanks!

  • Suzanne Prael

    Does anyone know….: Approximately how cups cooked squash does a roasted 3-4 lb seeded kabocha squash make?

    • Art

      my squash Kabocha soup yields 6 cups from one squash. i love fiber do not peel it pressure cook it all flesh and skin just remove the stem before it goes in the Kitchen Ninja.

    • Elise Bauer

      Hi Suzanne, I would guess about 3 cups of purée or about 6 cups of cubed cooked squash. So, somewhere between 3 and 6 cups.

  • Beverly Mayo-O'Brien

    Squash Girl, I think it is a red Kabocha.

  • Neal

    Looks great! If I use a green Kabocha squash for this, should I leave the skin on? I normally don’t peel them but want to make sure it wouldn’t result in an unappealing color when blended.

  • Rachel

    I am confused – the half of squash should be 3-4Lbs or 4lb squash halved??

  • Hilary

    This soup is AMAZING and DELICIOUS! I will definitely make this again and again! I made with homemade beef and chicken bone broth. Since this has some Indian spices and calls for cooking at higher temperatures, I would substitute the olive oil for ghee. I added some fresh fennel to the onion too. My 12 year old daughter, who thinks she doesn’t like squash, liked this soup too!

  • SquashGirl

    Your picture isn’t a kabocha squash! You’ve got a pumpkin there. I’m sure it works with either, as they are similar, but please check out your squashes!!!

    • Elise Bauer

      Hello SquashGirl, actually it is a kabocha. They come in green and red/orange colors.

    • Maggie Scheffer

      Johnny’s Selected Seeds: ” Kabocha squash are related to buttercups… among the sweetest of the squashes… see why many consider them to be among the very best of the winter squashes.”

      This will be my next squash soup!

  • Elizabeth

    Yum! Its a bit chilly today and hubby brought home a kabocha squash – so this is happening tonight! Making some fresh bread too…

  • Marcella Simmons

    I added 2 tsp turmeric. And, I used water instead of stock. This is a very flavorful soup with a creamy texture. What a wonderful way to use my decorative kabocha squash. Thank you!

  • Katherine Rogers

    Used vegetable stock, to keep it vegan, and was free hand with amounts of each ingredient, depending on what I had in the fridge. Finally used up the celery stalking in the corner. The soup was most delicious, will definitely make again. Thank you!

  • Irene Ogus

    Wonderful soup – but NOT 15 minutes of prep time – about 1 hr 15 minutes is more like it. Cutting the squash is good for 10 minutes! I’d add more stock at the end to thin it out a bit. Flavor is perfect.

  • Jane

    Sorry, not a fan, I was wondering about the ratio of spices but everyone else that made it seemed to like it. I followed it exactly. I have made squash soup hundreds of times, not sure what went wrong.

  • Michelle Renner

    Too salty!

  • Sig Williams

    My Japanese sister-in-law taught me that Kabocha skin is always eaten and I do it that way all the time. DELISH

  • debbie

    This soup is very good. I followed the instruction to the letter. Very clean and easy to make. You can really taste the ingredients. Can prep everything ahead of time. The only thing I would change (and this is a preference) was the stock. I’ll use a low sodium stock. For me it was a bit too salty. I even cut back on the salt added. Again, I think that is just preference. I’m making it again tomorrow, that’s how much I enjoyed the soup. So, thanks!

  • Jenny

    I made this tonight. I roasted the squash last night while I was making dinner so tonight it was done in no time. I roasted the whole squash at once and put the other half in the freezer for later….you know, like when pressed for time but want a really healthy option.

  • Doris

    I live in Florida, can anybody tell me where I can purchase a fresh kabocha
    Squash please.

    • Kurt

      I’m originally from Florida, but I live in San Francisco now. I know how frustrating it can be to find produce for recipes like this when Florida is really a climate of its own and has its own set of fruits and veggies that you can’t get other places. I would check Publix, Fresh Market, or Whole Foods. If you are in a big enough city that has an Asian market, I would check there too. If you don’t want to go through the trouble hunting one down, this is easily substituted for a butternut squash.

  • Lynn

    Thank you for the recipe and nice pics! Had just found a green one and wasn’t sure what they were all good. Is the Kori this one I just read of on natural dyes ?
    Oven not currently working and only cook for me, so cut up pieces, peel and “roast” in a skillet with a lid. Even tried some mashed up and added yogurt for a day time smoothies.

    • Elise Bauer

      Hi Lynn, yes that’s Kori! She does amazing work with natural dyes.

  • Kay F.

    This soup is really good, but I took a few short cuts… I just threw everything in the blender, and then put it on the stove… tasted wonderful!

  • Christina

    So I don’t normally leave comments, but this recipe was so good! I used veggie broth instead of chicken broth and it still turned out amazing. Thank you!

  • Martha

    Love Kabocha squash.. I experimented with it and found this to be my favorite squash of all. I roast the halves in wrapped aluminum foil and even the skin is edible. Thanks for featuring this delicious squash!

  • Jayne | Tenacious Tinkering

    I really like using kabocha squash a lot. it’s super common here whereas proper pumpkins can’t generally be found. Let alone pumpkin puree! The light juicy sweetness kabocha lends to everything is great! I like to use them as substitute for potatoes in brothy soup, just to add a bit more flavour and reduce the carb content. Love how simple you made yours and it looks wonderful!

  • Sonia

    I just cooked this soup last weekend. Oh so yummy. And surprisingly very sweet (I did not add any sweetener). Hardest part was chopping the Kabocha before baking.

    • patricia

      You might want to try using a bread knife that is serrated.

    • Laurie

      You can also bake for 10 minutes to just soften a bit, then let cool, and it will be a lot easier to cut.

  • genevieve @ gratitude & greens

    Kabocha is such a wonderful squash to cook with- I can just imagine how tasty this soup is already! My family cooked a lot with Japanese squashes when I was growing up, so I fell in love with their texture and sweetness early on. I have a red kuri squash on my counter waiting to be used right now…

  • Renee

    Have not ever tried kabocha before; but if I get one, I will make this soup! You’re right, it sounds perfect for fall!

  • Mollie

    This looks like a squash we have in Germany that they call hokkaido. I think it’s the same squash and I agree, it makes the best soups! My German friends really like it and we never get tired of it. Here in Germany, you don’t need to remove the skin and after roasting it, just use it with the skin on. I’ve used it to make pumpkin pie and pumpkin cupcakes and it’s fantastic! Thanks for the very nice recipe!

    • V Peterson

      Yes, you are right; these are also known as Hokkaido pumpkins.

  • steven kennedy

    BTW kabocha squash is the variety use in almost all commercial “pumpkin” products. Canned pumpkin, kabocha; commercial pumkin pie, kabocha.