Inspired by all of the beautiful and interesting winter squash that we’ve seen on our recent trips to local farms and pumpkin patches, this soup satisfies my craving for warm comfort foods now that the chilly fall temperatures are here to stay for a while. Kabocha squash, also known as the Japanese pumpkin, is a winter squash with sweet, golden flesh that is delicious when simply roasted and plain. But its fluffy texture also lends itself perfectly to making soups.
Inspired by some of my past roasted veggie/fruit soups {pumpkin soup, curried carrot soup and roasted tomato soup} I simply roasted the kabocha squash to make this nutritious soup that just screams autumn to me. The sage-roasted mushrooms and onion give the soup a nice richness and depth of flavor. Next time I plan to make extra sage-roasted mushrooms so that I can garnish the soup with the chopped mushrooms. Served with spinach rolls, this soup was a light yet comforting way to end a chilly fall day. If you don’t have kobacha, use the squash/pumpkin of your choice. 
kabocha Squash Soup
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
A comforting roasted kabocha squash soup enhanced with the earthy flavors of sage and mushrooms, perfect for chilly fall days.
Ingredients
- 2 Tbsp (26g) olive oil
- 1 kabocha squash (roughly 3 pounds)
- 1 yellow onion
- 1 cup sliced brown mushrooms (roughly 5 mushrooms)
- 2 carrots, sliced, optional
- 3 garlic cloves, minced
- 1 tsp (5g) salt
- 1/2 tsp ground sage
- 4 cups vegetable broth
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice the kabocha squash in half and remove the seeds. Place the halves on a baking pan, drizzle them with a tiny bit of olive oil, and sprinkle them with salt. Bake for 30-45 minutes, or until the squash flesh is tender and can be easily pierced with a fork.
- While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the sliced mushrooms and cook for an additional 5 minutes until they are browned and fragrant. Stir in the minced garlic and ground sage, cooking for another minute until the garlic is aromatic.
- Once the squash is done roasting, scoop the flesh from the skin and add it to the pot with the onions and mushrooms. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to let the flavors meld together.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Season the soup with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with additional sage-roasted mushrooms or a drizzle of olive oil.
Notes
If kabocha squash is unavailable, substitute with another type of squash or pumpkin. For added texture, reserve some roasted mushrooms to use as a garnish. This soup pairs well with spinach rolls or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5
- Sodium: 800
- Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
- Cholesterol: 0
