Roasted Kabocha Squash Soup

Ingredients

• 1 medium (about 1 kg)kabocha squash (or acorn squash or butternut squash)
• 1 mediumyellow onion, skin on
• 4 cmginger, roughly chopped
• 6 clovesgarlic
• 2 tablespoonsmaple syrup
• 1 tablespoonolive oil
• 1½ teaspoons, dividedsalt
• ½ teaspoonground cumin
• 240 mlvegetable stock
• 2 tablespoonsbutter (or olive oil for a vegan soup)
• to taste (optional)black pepper, for garnish
• to taste (optional)freshly chopped sage or thyme, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C.

2. 2

   Prepare the vegetables

   Cut the squash into quarters. Cut the onion into quarters, keeping its skin on. Roughly chop the ginger and peel the garlic cloves.

3. 3

   Arrange on a tray

   Line a baking tray with baking parchment and spread the squash, onion, ginger and garlic over it.

4. 4

   Season the vegetables

   Drizzle over 1 tablespoon of maple syrup and the olive oil, then rub the mixture evenly over the squash. Sprinkle with ½ teaspoon of salt.

5. 5

   Turn cut sides down

   Turn the squash and onion so their skin sides face upwards. Tuck the garlic cloves beneath the squash pieces to help keep them moist.

6. 6

   Roast until tender

   Roast for 1 hour at 220°C. At the 30-minute mark, turn the squash and onions, keeping them skin-side up and placing the other cut side down.

7. 7

   Cool the vegetables

   When the vegetables are cooked, leave them on the worktop for 5–10 minutes, until the squash is cool enough to handle.

8. 8

   Remove the skins

   Use a knife to peel the squash and discard the skin. Remove and discard the dried outer layer of the onion.

9. 9

   Blend the soup

   Put the roasted vegetables in a blender with the remaining 1 tablespoon of maple syrup, the remaining 1 teaspoon of salt, cumin, vegetable stock and butter. Blend on high for about 5 minutes, until smooth. Taste, add more stock to adjust the texture or more salt if needed, then blend again to combine.

10. 10

    Garnish and serve

    Serve hot, garnished with olive oil or heavy cream, chopped sage or thyme, and freshly ground black pepper if desired. Serve with toasted bread.

What is kabocha squash soup?

Kabocha is a Japanese winter squash with dense, sweet flesh, and it works especially well in a blended soup. This Asian-inspired version roasts it with onion, ginger and garlic before blending, giving the soup a rounded, savoury flavour alongside the squash’s natural sweetness.

Roasting concentrates the vegetables’ flavour, while stock and butter help make the finished soup smooth and satisfying. Acorn or butternut squash can stand in if kabocha is unavailable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 5g protein, 31g carbs, 10g fat.

The squash and maple syrup provide most of the carbohydrates, while olive oil and butter contribute much of the fat. The vegetables and stock provide some protein, but this is not a protein-heavy serving; add a protein-rich side such as beans or lentils to make the plate more substantial.

Choosing and preparing the squash

Kabocha: Its firm flesh becomes tender and sweet when roasted. Cut it into quarters carefully, using a stable board and a sharp knife.

Alternatives: Acorn or butternut squash also work. The exact texture may vary, so adjust the amount of stock when blending.

Roasting for flavour

Cut sides: Arrange the squash and onion so their skin sides face upwards, as directed, and turn them at the 30-minute point. The vegetables should be tender enough to blend after the full hour.

Garlic: Tuck the cloves beneath the squash pieces to shield them during roasting and help prevent them from drying out.

Getting a smooth texture

Blending: Blend the roasted vegetables with the stock, butter, cumin and seasonings until smooth. The recipe allows about 5 minutes of blending.

Consistency: Add extra stock as needed to make the soup thinner. Blend again after adjusting so the texture is even.

Balancing the flavour

Sweetness: Maple syrup complements the squash, while roasted onion and garlic add savoury notes. Taste the blended soup before deciding whether it needs more salt.

Garnish: Fresh sage or thyme and black pepper add a fragrant finish. A little olive oil or cream can be added when serving.

Timing and serving

Plan for the oven time: The vegetables roast for 1 hour, with a turn halfway through, then cool for 5–10 minutes before peeling and blending.

To serve: Toasted bread is suggested alongside the hot soup. Make the soup ahead by roasting the vegetables in advance, then blend and reheat when needed.

Recipe notes & tips

• Use a stable chopping board when quartering the firm squash.
• Keep the onion skin on during roasting, as directed, and remove its dried outer layer afterwards.
• Tuck the garlic beneath the squash pieces so it is less exposed to the oven’s heat.
• Let the vegetables cool until comfortable to handle before peeling the squash.
• Add extra stock gradually when thinning the blended soup.
• Taste after blending before adding more salt, since the stock may already be seasoned.

Variations

• Use butternut: Swap in butternut squash if kabocha is unavailable.
• Try acorn squash: Use acorn squash as another alternative to kabocha.
• Make it vegan: Replace the butter with olive oil.
• Change the herbs: Garnish with sage or thyme, whichever you have to hand.
• Add cream: Finish each serving with a little cream instead of olive oil.

Common mistakes to avoid

• Rushing the roast: The squash needs the full hour at 220°C; check that it is tender before blending.
• Skipping the turn: Turn the squash and onions at 30 minutes so the other cut sides face down.
• Exposing the garlic: Tuck the cloves beneath the squash to help keep them moist.
• Peeling while too hot: Wait 5–10 minutes, or until the squash is manageable by hand.
• Adding too much stock at once: Blend in extra stock gradually until the soup reaches the texture you want.
• Forgetting to taste: Check the seasoning after blending and add more salt only if needed.

How to store

Cool leftover soup promptly and store it in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of stock or water if it has thickened. Freeze in portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions