Delicious Kabocha squash soup, flavoured with apple cider and ginger and topped with sour cream and Parmesan and pepita crisps. A perfect Fall soup!
If you’re looking for a delicious way to use Kabocha squash, look no further! This Kabocha squash soup is full of fabulous Fall flavours and hearty enough for a dinner soup.
Ingredients and substitutions
A few notes about the key ingredients …
Kabocha squash – Kabocha squash is typically dark green in colour and is a shorter, round squash. There are varieties of Kabocha squash that are orange that could also be used. If Kabocha squash is unavailable you could substitute Buttercup or Butternut squash.
Apple cider – this would be the non-alcoholic, pressed fresh apple cider usually found refrigerated in the produce section of grocery stores. You can substitute regular apple juice. It is definitely NOT apple cider vinegar!
Apple cider vinegar – this is definitely apple cider vinegar :) You can substitute rice wine vinegar, white wine vinegar or regular white vinegar.
Ginger – use fresh ginger or jarred ginger for the best flavour. In a pinch you could use dried powdered ginger, using about 1/4-1/3 of the specified amount.
Herbs – fresh herbs are lovely in this soup. You’ll need thyme, rosemary and bay leaves. If you don’t have fresh thyme and/or rosemary, you can substitute dried herbs as indicated in the Recipe Card.
Broth – use either vegetable or chicken broth for this soup.
Sour Cream – for the sour cream topping, you’ll need either regular or light sour cream and a bit of milk to thin slightly.
Pumpkin seeds – also known as pepitas. Use raw, unroasted pumpkin seeds.
Parmesan cheese – you will need a block of Parmesan cheese that you shred yourself or at least pre-shredded parmesan that you buy from the cheese counter to make the Parmesan crisps. I haven’t tested these crisps with the shaker-type Parmesan.
How to make Kabocha squash soup
This is a summary of the steps to make this soup. Always refer to the Recipe Card below for the complete ingredient list and instructions.
- Cut the Kabocha squash in half, scoop out the seeds and pulp and discard, then place cut side down on a baking sheet. (I didn’t foil line the pan, but you should if you want to cut down on cleaning time :) Roast for about 1 hour in the oven.
- After roasting, flip the squash over and let stand until cool enough to handle.
- Spoon the roasted squash into a measuring cup, discarding the skin. You should have about 4 cups of roasted Kabocha squash.
- Start the soup by melting some butter, then cooking the onions in the butter until golden.
- Add the apple cider, apple cider vinegar and herbs to the pot.
- Add the broth and roasted Kabocha squash to the pot. Bring to a boil, then simmer.
- While the soup is simmering you can quickly make the Parmesan pepita crisps in the oven. Quickly mix up the sour cream topping as well.
- After the soup has simmered, remove and discard the herbs then puree the soup with an immersion blender or a blender (*if using a blender, do in small batches!). Serve soup topped with dollops of sour cream and crumbled Parmesan crisps.
Recipes tips!
- The Parmesan and pepita crisps are highly recommended, as they add great flavour and texture to this soup! They take only a short time to make and can easily be made while the soup is simmering.
- You can use an immersion blender or a blender to puree the soup. The blender will produce a smoother textured soup, but the immersion blender is quicker and easier.
- This soup is surprisingly hearty and filling so it makes a great dinner soup. Enjoy with a nice crusty bread and/or a great Fall salad.
Making ahead, storing and freezing
This soup reheats well so it is perfect for making ahead and reheating later.
Store in the refrigerator for up to 3 days.
This Kabocha squash soup will freeze well for up to 3 months.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Kabocha Squash Soup
Ingredients
- 3 lb Kabocha squash
- 2 Tablespoons butter
- 1 medium yellow onion, sliced
- 3 cloves garlic, sliced
- 2-3 teaspoons ginger, fresh or jarred, or about 1/2 tsp dried ginger
- 1/2 cup apple cider, or apple juice
- 1 1/2 Tablespoons apple cider vinegar, or white wine vinegar
- 2 sprigs fresh thyme, or about 1/4 tsp dried thyme leaves
- 1 sprig rosemary, fresh or about 1/4 tsp dried rosemary
- 2 bay leaves
- 6 cups vegetable or chicken broth
For the topping:
- 1/3 cup sour cream
- 2 Tablespoons whole milk
For the Parmesan pepita crisps:
- 1/2 cup Parmesan cheese, coarsely grated
- 2 Tablespoons pepitas, raw
Instructions
- Preheat the oven to 400F. (non-convection) Line a baking sheet with parchment paper. Cut the squash in half and scoop out the seeds and stringy interior. Roast the squash cut side down for about one hour, or until very soft. Once the squash has cooled enough to handle, scrape out the flesh from the skin and set aside. You should end up with about 4 cups of cooked squash.
- Lower the oven temperature to 375F. In a large soup pot over medium heat, melt the butter until it starts to bubble slightly. Add the onion and season with salt and pepper, then sauté stirring occasionally until translucent and slightly browned (about 8-12 minutes). Add the garlic and ginger and sauté stirring frequently until soft and fragrant (about 2 minutes). Increase the heat to medium high, then add the cider (or apple juice, if using), vinegar, thyme, rosemary, and bay leaves. Simmer stirring frequently, scraping up any brown bits from the bottom of the pot, until the liquid has reduced almost completely (about 5 minutes).
- Add 5 cups of broth and the cooked squash. Bring the mixture to a boil, then reduce the heat to medium to bring the soup to a low simmer. Cover the soup partially with a lid and let it simmer for 30 minutes.
- While the soup is simmering, prepare the sour cream mixture by whisking together the sour cream, milk, and several grinds of black pepper in a small bowl and set aside until ready to serve. To make the parmesan and pepita crisps, line a large baking sheet with parchment paper. Using a tablespoon, spoon the grated Parmesan cheese onto the prepared baking sheet, leaving plenty of room between each pile. Evenly spread each pile of cheese to create rounds that are approximately three inches in diameter. Add a sprinkle of pepitas to each round and bake until the cheese has melted and has browned slightly. Let the rounds cool slightly on the baking sheet, then remove to cool completely on a wire rack. Set aside until ready to serve.
- Once the soup is done simmering, remove the bay leaves and thyme and rosemary stems (the leaves should have mostly fallen off during the simmering process). (*If you have a small blender, do the soup in several batches to avoid steam build-up in the blender!) Transfer the soup to a blender and blend until very smooth, placing a kitchen towel over top to allow steam to escape. Alternatively, you can use an immersion blender to blend the soup in the pot! Return the soup to the pot and adjust the thickness with the remaining cup of broth, if needed. Taste the soup and season with salt and pepper as needed, then bring the soup back to a simmer over medium heat for an additional 5 minutes.
- To serve, ladle the soup into serving bowls, top with a generous dollop of the sour cream mixture and crumbled parmesan and pepita crisps.
Notes
Adapted from the Stardew Valley Cookbook
More squash soup recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
