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Article: Roasted Kabocha Squash Soup

Roasted Kabocha Squash Soup

Servings: 6

Kabocha squash looks like a small green pumpkin. It is also called a Japanese pumpkin. The soup is a beautiful golden yellow-orange color. It is thick, smooth, buttery, cream, rich, and a bit sweet and savory all at the same time.


  • 1 medium to large, Kabocha Squash
  • 1 tablespoon, olive oil – il Fustino EVOO
  • 1 1/2 tablespoons, olive oil – il Fustino EVOO
  • 1 large, yellow onion – thinly sliced
  • 1 14-oz. can, coconut milk
  • 2 cups, chicken stock
  • 2 teaspoons, ground cumin
  • 1 teaspoon, ground coriander
  • 1 teaspoon, cayenne pepper
  • kosher salt – to taste
  • freshly ground black pepper – to taste


Preheat oven to 350 degrees Fahrenheit

Cut Kabocha squash in half vertically, from stem to base. Scoop out seeds and stringy insides, then prick skin with a large sharp fork. Brush flesh with 1 tablespoon of olive oil and set halves down in baking pan in approximately 1/2 inch of water. Bake for 45 minutes until flesh is soft.

While Kabocha squash is cooking, heat remaining 1 1/2 tablespoons of olive oil in saute pan. Add onions and caramelize. At the end add cumin, coriander and cayenne and cook for 2 to 3 minutes more.

Set aside.

After Kabocha is finished cooking, let cool then scoop flesh out of skin into large deep cooking pot.

Add onion mixture, coconut milk, chicken stock and salt and pepper. Using an immersion blender or food processor puree until smooth.

Reheat soup prior to serving and correct seasoning.