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    Home » Recipes » Soups

    Kabocha Squash Soup with Coconut Milk and Apple Cider

    Published: Nov 10, 2022 / Modified: Nov 9, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 6
    Jump to Recipe Print
    two bowls of kabocha squash soup next to soup pot with ladle
    images of soup separated by a text box with recipe title
    images of kabocha squash soup separated by text box with recipe title

    Bright orange flesh gives a beautiful color and silky texture to this kabocha squash soup, while coconut milk provides extra creaminess and flavor. With apple cider, green apples, and ginger, it’s a naturally sweet vegan recipe that’s comforting and nutritious.

    two bowls of soup topped with pumpkin seeds and thyme on a counter

    Even though your mind may be focused on mashed potatoes, turkey, and pie for Thanksgiving in a couple of a weeks, I’m thinking about soups at the moment! Being the vegetable lover that I am, I love to use soup season as an opportunity to try some of the more unique vegetables that are in currently in season. For example, I recently made a soup with swede (aka rutabaga) topped with crispy fried onions (yum).

    This recipe uses kabocha squash, also known as Japanese pumpkin. Kabocha squash is slightly sweeter than butternut or acorn squash and has a smoother, creamier texture. It has a flattened spherical shape and usually has dark green skin, but some varieties have grey-blue skin. Blue kabocha squash is also known as Blue Kuri.

    When cooked, kabocha squash develops a velvety mouthfeel that can transform a dish into a smooth, decadent meal. I paired it with coconut milk in this recipe to really lean into the creaminess. I also added apple cider and green apples for a little sweetness and ginger for a kick.

    You can find kabocha squash in most areas during the fall and winter. Check out your local farmers markets or grocery stores to purchase one if you are interested in making this kabocha squash soup recipe.

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage and Reheating
    • FAQs
    • More Squash Recipes
    • 📖 Recipe
    Kabocha Squash, Granny smith apples, ginger, and onion spread out on a counter

    Ingredients and Substitutions

    • Kabocha squash: This is a pretty key ingredient. You can substitute other types of winter squash, but you won’t get the same creaminess that kabocha provides.
    • Coconut milk: Use full-fat, unsweetened coconut milk — the kind you find in a can and not in a carton.
    • Onion: I used a yellow onion, but you can pretty much use any variety.
    • Granny Smith apples: Green apples provide the best flavor for this soup, since they are tart. It’s possible to make kabocha squash soup with other types of apples, but the flavor may be slightly different.
    • Apple cider: This is a really lovely addition. Don’t skip it!
    • Ginger: Use chopped fresh ginger. If you don’t have that on hand, use 2 teaspoons of dried ginger in place of the 2 tablespoons fresh.
    • Dried sage: You can substitute dried thyme for the sage if needed.
    • Vegetable stock: You can also use broth.

    Instructions

    The full recipe card, including ingredient quantities and all of the steps for making kabocha squash soup, can be found at the end of the post. Here’s a preview of the easy steps.

    kabocha squash diced into cubes on a cutting board on a counter

    Cut the kabocha squash in half lengthwise, then cut into wedges. Remove the seeds from the wedges, and peel the skin. Then, cut into cubes.

    ginger, green apples, and onion diced into pieces on a cutting board

    Prep the other ingredients. Dice the onion, apples, and ginger.

    diced onion cooking in olive oil in a soup pot over a stove

    Warm olive oil in a soup pot over medium heat. Add the onion and cook until softened.

    soup pot with ingredients for kabocha squash soup before adding the liquid

    Add the squash, apples, ginger, salt, and dried sage to the pot.

    soup pot with squash soup ingredients, coconut milk, and broth over a stovetop

    Pour in the vegetable stock, apple cider, and coconut milk. Increase heat to bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes.

    kabocha squash soup being blended with an immersion blender in a soup pot

    Remove the soup from heat, and use an immersion blender to blend the soup right in the pot. Here is the handheld immersion blender that I use. You can also use an upright blender to puree the soup in batches.

    bowl of orange Kabocha Squash Soup topped with pumpkin seeds and fresh thyme

    Storage and Reheating

    Kabocha squash soup keeps well in the refrigerator and freezes beautifully. Store in an airtight container in the fridge for up to a week. Reheat in a pot or saucepan over medium-low heat, stirring frequently, until warmed through.

    To freeze this soup, let it cool completely then transfer to freezer-safe containers. Leave about an inch of headspace in case the soup expands while freezing. Reheat from frozen or thawed in a pot or saucepan. Just remember to keep an eye and stir frequently to prevent scorching.

    bowl of kabocha squash soup topped with pumpkin seeds and thyme on a counter

    FAQs

    How do you cut kabocha squash for soup?

    If needed, soften kabocha squash in the microwave first. Cut a few slits in the skin then microwave for about 4 minutes. Carefully remove the squash from the microwave and slice in half from stem to bottom. Turn each half flesh side down and cut into wedges. Remove the seeds from each wedge with a spoon. Peel the skin with a paring knife or swivel peeler. Finally, cut each wedge into cubes. See my YouTube video on how to cut kabocha for more tips.

    Do you leave skin on kabocha squash?

    Even though the skin is technically edible, it’s best to peel kabocha squash. This is especially true when making soup, since you want to have a smooth soup without any bits of skin.

    How healthy is kabocha squash?

    Kabocha squash is loaded with beneficial nutrients and fiber. Like most foods with bright orange flesh, this squash has tons of beta-carotene, a carotenoid that converts to vitamin A in the body. Eating foods with these nutrients can support vision and immune health.

    More Squash Recipes

    • Acorn Squash Puree
    • Mashed Acorn Squash with Maple and Rosemary
    • Acorn Squash Bread with Apple Cider Glaze
    • Instant Pot Acorn Squash

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    two bowls of kabocha squash soup next to soup pot with ladle

    Kabocha Squash Soup with Coconut Milk and Apple Cider

    A velvety smooth kabocha squash soup with creamy coconut milk, tart Granny Smith apples, sweet cider, and zesty ginger. It's a delicious vegan recipe.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 25 mins
    Cook Time: 25 mins
    Total Time: 50 mins
    Servings: 10 cups
    Calories: 181kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Immersion blender (can also use an upright blender)

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 yellow onion - diced
    • 1 kabocha squash - peeled, deseeded, and diced into 1" cubes; approximately 6 cups
    • 2 Granny Smith apples - cored and diced
    • 2 tablespoons chopped fresh ginger
    • 1 teaspoon dried sage
    • ½ teaspoon salt
    • 1 14.5-ounce can unsweetened coconut milk
    • 2 cups vegetable stock
    • 1.5 cups apple cider
    Prevent your screen from going dark

    Instructions

    • In a large pot, warm the olive oil over medium heat. Add the onion and sauté for approximately 5 minutes before adding the squash, apples, ginger, sage, and salt.
    • Pour in the coconut milk, vegetable stock, and apple cider. Bring to a boil, then cover and reduce heat to maintain a simmer. Let the soup cook for 15 to 20 minutes, or until the squash is tender when touched with a fork.
    • Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, you can use a regular blender and puree the soup in batches. Just remember to leave the lid cracked to allow steam to escape and be careful not to overfill the blender.
    • Ladle the soup into bowls. If desired, garnish with fresh herbs (such as sage or thyme leaves) and a drizzle of coconut milk if you have it. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    Prep tips: Kabocha squash can be difficult to peel and cut. Make sure you set aside enough time to do this (it can take up to 10-15 minutes), and use a sharp knife to stay safe. The delicious taste and beautiful color of kabocha squash is worth the prep time. If needed, you can soften the squash in the microwave to make it easier to cut. Cut a few slits in the skin and microwave for 3 to 4 minutes.
    Blending tips: If you use a regular blender to purée this soup, make sure to not overfill it as the liquid will be very hot, and crack a corner of the lid to let steam escape. Alternatively, you can take out the middle of the lid and hold a dish towel over it while blending. Blending the soup in batches is the safest way to do it
    Storage: Store in an airtight container in the fridge for up to a week, or in the freezer for a few months. Reheat in a saucepan or pot on the stove, stirring frequently, until warmed through.

    Nutrition

    Serving: 1cup | Calories: 181kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 316mg | Potassium: 520mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1351IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Isn’t she gorgeous?! – Lizzie

    This post was originally published in November 2018. It was updated with new photos and tips in November 2022.

    More Soup Recipes

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    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews
    • Coconut Cabbage Chicken Soup
    • 6

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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