Spiced Kabocha Squash Soup

Spiced Kabocha Squash Soup
Staff Writer
Spiced Kabocha Squash Soup

Will Budiaman

Spiced Kabocha Squash Soup

This spicy, slightly sweet, and richly textured soup is a wonderful addition to a Thanksgiving meal, but its warming satisfaction can be enjoyed throughout the fall and winter. Kabocha squash is loaded with nutrients, so much so that in Japan there is a saying: "Eating kabocha on the first day of winter keeps you from catching a cold." Because uncooked kabocha squash can be difficult to cut, I bake the whole squash, wrapped in aluminum foil, in the oven for about 1 ½ hours until very tender.

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Preheat the oven to 400 degrees.

Wrap the kabocha squash in aluminum foil. Put the squash in the oven and bake for 1 ½ hours. Remove the squash from the oven and carefully remove the foil. Cut the squash in half and remove the seeds with a spoon, removing as little pulp as possible. Scoop out the pulp into a large bowl and measure out 2 1/3 cups of cooked squash. Freeze any extra pulp for later use, and reserve ¼ cup of the green skin, julienned, for garnish.

Place the carrot, leek, and stock in a medium-sized pot, cover, and cook over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables are tender, for 25 minutes.

Working in 3 or 4 batches, transfer the broth and cooked vegetables along with the pulp of the squash to a blender or food processor, and purée until smooth.* Transfer the first puréed batch to a clean pot and repeat the process. In the last batch, add the ginger juice, cinnamon, nutmeg, miso, salt, and olive oil and process.

Before serving, gently reheat the soup and divide it into soup bowls. Add a tiny pinch of salt to each bowl, garnish each bowl with the julienned green squash skin and pumpkin seeds, and serve.


*Note: Be very cautious when puréeing hot liquids. If using a blender, remove the plug in the top and cover the hole with a thick kitchen towel that's folded over. Do not fill the blender or food processor more than half full.


Calories per serving:

281 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 14g 22%
  • Carbs 40g 13%
  • Saturated 2g 10%
  • Fiber 7g 28%
  • Sugars 8g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 4g 8%
  • Sodium 596mg 25%
  • Calcium 167mg 17%
  • Magnesium 110mg 28%
  • Potassium 1,113mg 32%
  • Iron 3mg 15%
  • Zinc 1mg 5%
  • Phosphorus 118mg 17%
  • Vitamin A 1,656µg 184%
  • Vitamin C 63mg 105%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 91µg 23%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 31%
  • Vitamin K 26µg 32%
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