Ginger-Spiced Kabocha Squash Soup

Ginger-Spiced Kabocha Squash Soup


  • 1 kabocha squash, cooked whole in the oven for 1 hour at 400˚, peeled and seeded, cut in cubes
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1/2 cinnamon stick
  • 1 tablespoon garlic-ginger paste (alternatively, use 2 teaspoons minced garlic and 2 teaspoons minced ginger)
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • Sea salt and pepper, to taste
  • Fresh cilantro and toasted pumpkin seeds, to garnish


Heat olive oil over medium-high heat in a large pot with a cover. Add the onion and the cinnamon stick and sauté until onion is tender and caramelized. Add the garlic-ginger paste and cook for one minute. Add the cubes of cooked squash, mix well and cook for another 2 minutes. Add the broth and the coconut milk, mix well. Bring to a boil, lower the heat, cover, and simmer until the flavors are well combined, about 10 minutes. Remove the cinnamon stick and let cool for a few minutes. Transfer to a blender and blend until silky smooth. Garnish and enjoy. Bon appétit!

Keywords: soup, squash, ginger, holidays

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