Typically, the outer skin is forest green, though some varieties are sunset orange or red as well. My friend Kori gave me a kabocha squash this week, a big beautiful red one she grew in her garden. I had seen several peeking under the mess of sprawling vines and squash leaves when I visited her a while back. They were already red, but not quite ready to pick. Apparently, you have to wait for the vine to almost completely die back before picking the squash. The thing about kabocha is that there is no better squash with which to make soup. Unlike many other varieties of winter squash, such as pumpkins, kabocha squashes are almost all flesh. The seeds can be scraped out and roasted like any pumpkin seed. But mostly what you get with a kabocha is thick, solid winter squash, which cooks up into the most flavorful soup. I wanted to make sure we did well by this squash, and I think indeed we have!
How to Flavor Kabocha Squash Soup
This soup is thick and creamy without any cream. None is necessary to achieve the texture. It’s flavored with fresh ginger root, ground cumin, and coriander. A splash of lime juice when ready to serve helps balance the natural sweetness of the squash. We’ve garnished with fresh cilantro. But if cilantro isn’t your thing, you could easily skip it.
Craving More Squash Soup Recipes?
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Since there’s no dairy in this soup, it freezes well. Cool completely and freeze in an airtight container for 3 to 6 months. Defrost the soup overnight in the fridge. Reheat squash soup in a pot over medium heat, stirring occasionally to keep from burning on the bottom. You can also reheat it in the microwave in a covered microwave-safe dish. Be sure to stir and reheat in 30-second bursts until heated through.
Don’t Waste the Seeds!
If you feel like it, use the seeds to make a batch of our roasted pumpkin seeds. Kabocha seeds will work great using our method, and the seeds are surprisingly snackable. Scoop out the seeds (you can toast them like pumpkin seeds!) and stringy insides. Place the squash pieces on a foil or Silpat-lined roasting pan. Rub 1 tablespoon olive oil over all sides, and sprinkle with salt. Put the squash pieces skin side up on the pan. Roast for 45 to 60 minutes until completely cooked through. The pieces should be soft and caramelized at the edges. Remove from oven and let sit. Add the garlic, ginger, cumin, and coriander and cook 2 minutes more. Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.
