Roasted Kabocha Squash Soup

Did you know that most roasted squash soups have cream in them?  If you ask me, that’s a total waste of fat and calories.  I’m about to share with you a fabulous soup that doesn’t need the cream.  I would bet anyone who tries this won’t miss the dairy one bit.  Squash is creamy enough on its own that it just doesn’t need it.  My brother-in-law (who is a very talented chef) shared this recipe with me years ago, and it has become a family favorite.  I usually use Kabocha squash, but butternut squash works just as well.

Roasted Kabocha Squash SoupSquash soup

Difficulty: Medium (it’s actually very easy, but prepare for a longer cooking time than most of my recipes.  It will be worth it!)

Ideal Protein: Phase 4

Servings: 6


  • 1 medium Kabocha or Butternut Squash
  • 1 medium yellow onion
  • 1 1/2 tablespoon of olive oil
  • sea salt
  • ground white pepper
  • 6 cups of chicken or vegetable broth
  • 1 tablespoon sherry wine vinegar
  • crushed red pepper


  1. Preheat oven to 350 degrees.
  2. Cut squash in half and remove seeds.  Place cut side up on cookie sheet.  Drizzle with olive oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon white pepper.

    I used both Kabocha and Butternut in this soup I made last Thanksgiving.

    I used both Kabocha and Butternut in this soup I made last Thanksgiving.

  3. Cover with tin foil and bake for 1 hour or until tender.
  4. When squash is almost done cooking, chop onion.  In a large soup pot saute onion in 1 tablespoon olive oil  for 10 minutes or until onion becomes translucent.
  5. When squash is well cooked, remove from oven and let cool.
  6. Scrape squash into pot with cooked onions and add 4 cups of chicken/vegetable broth so squash is covered.
  7. Bring to a boil and simmer for 20 minutes.
  8. Use an immersion blender to blend smooth.  If you don’t have an immersion blender, transfer to a blender.
  9. If too thick, add more broth until it reaches desired consistency.  (It shouldn’t be too thick, but should coat the back of a spoon.)  Swirl in 1 tablespoon of sherry wine vinegar and add salt and white pepper to taste.
  10. Garnish with crushed red pepper flakes if you want a little extra kick.


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3 comments on “Roasted Kabocha Squash Soup

  1. God that sounds gorgeous! Not sure what a yellow onion is – only know of plain or red ones, kabocha is also new to me and though I’ve heard of butter nut squash that is also not a UK thing. Lots to google here! I so love soup with crusty bread so am going to try and find these ingredients and impress miself!

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