Kabocha Coconut Soup (3 Ingredients)

This vibrant Kabocha Coconut Soup is rich, naturally sweet, fragrant and creamy. It's simple to make and only contains 3 ingredients! 

One of my favourite squashes of all time is kabocha. 

To be honest, I love it more than pumpkin... 😉 

What is kabocha?

Kabocha is a Japanese winter squash with a thin green exterior skin and orange-yellow interior.

It's also known as Japanese pumpkin and has a similar shape to pumpkin.

Kabocha is in season from October to February.

What does it taste like?

It tastes very similar to butternut squash, but is sweeter in flavour.

The texture is reminiscent of pumpkin and sweet potato.

The skin of kabocha is actually edible when roasted long enough.

How to choose kabocha squash

Choose kabocha that is deep green in colour with patches of grey.

Bumps on the skin are fine.

It should feel heavy for its size.

Why you'll love this recipe

This is the easiest recipe ever, with only a few steps and no need to cut the kabocha squash.

Roasting the kabocha until it is soft eliminates the need to use a knife to cut through the hard rind. 

Because kabocha is naturally very sweet, it doesn't need much seasoning. 

It's naturally vegan, gluten-free and dairy-free.

This delicious soup contains 3 ingredients, if you even count water as an ingredient.

Ingredients you'll need

• kabocha squash: roasted, and cut into chunks; you can substitute butternut squash if you don't have kabocha on hand
• coconut milk: I use canned coconut milk for the best flavour
• water: or vegetable stock

How to make it

Roast the kabocha:

Preheat the oven to 400F/204C.

Wash the kabocha and carefully poke a few holes on the surface of the squash with a sharp knife.

Wrap the kabocha in aluminum foil.

Place the kabocha onto a large baking tray.

Roast at 400F for about 90 minutes, or until fork tender. (Depending on the size of the kabocha).

Remove the kabocha from the oven and let cool before peeling the skin off and removing the seeds.

Make the soup:

Add the kabocha squash to a high-powered blender (I'm using the Instant Ace Nova blender).

Pour in 1 can of coconut milk and 1 ½ C water.

Press the SOUP function button and let it blend and heat up.

If using a regular blender:

Blend the soup until smooth.

Pour the soup into a pot and cook over medium heat, until heated through.

How to serve

Ladle into bowls and serve immediately.

Garnish with some pumpkin seeds if you like. 

Pair the Kabocha Coconut Soup with quesadillas, a sandwich, crackers, or toast.

How to store

Store the cooled Kabocha Coconut Soup in an airtight container in the fridge for up to 1 week.

You can also freeze the soup for up to 3 months.

Defrost in the fridge overnight and heat on the stovetop before serving.

Other recipes you may like

Be sure to check out these recipes:

Instant Pot Wild Rice & Mushroom Soup

Hong Kong-Style Macaroni Soup

Cinnamon Pumpkin Rolls

Pumpkin Bread

BBQ Turkey Quesadillas

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 10 votes

Kabocha Coconut Soup (3 Ingredients)

This vibrant Kabocha Coconut Soup is rich, naturally sweet, fragrant and creamy. It's simple to make and only contains 3 ingredients! 

Prep Time5 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Side Dish, Soup

Cuisine: Asian, Japanese

Servings: 4

Calories: 265kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 1 kabocha squash ripe
• 1 can coconut milk
• 1 ½ C water

Cook ModePrevent your screen from going dark

Instructions

Roast the kabocha:

• Preheat the oven to 400°F/204°C.
• Wash the kabocha and carefully poke a few holes on the surface of the squash with a sharp knife.
• Wrap the kabocha in aluminum foil.
• Place the kabocha onto a large baking tray.
• Roast at 400°F/204°C for about 90 minutes, or until fork tender. (Depending on the size of the kabocha).
• Remove the kabocha from the oven and let cool before peeling the skin off and removing the seeds.

Make the soup:

• Add the kabocha squash to a high-powered blender (I'm using the Instant Ace Nova blender).
• Pour in 1 can of coconut milk and 1 ½ C water.
• Press the SOUP function button and let it blend and heat up.

If using a regular blender:

• Blend the soup until smooth.
• Pour the soup into a pot and cook over medium heat, until heated through.
• Ladle into bowls and serve immediately.
• Garnish with some pumpkin seeds if you like.

Nutrition

Calories: 265kcal | Carbohydrates: 22g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 998mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3076IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 4mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!