Well, today’s recipe, Roasted Kabocha Squash Soup, comes from Samantha Seneviratne’s Gluten-Free for Good (affiliate link) cookbook. She offers one of the best recipes using this Japanese pumpkin. In my opinion, this is the kind of soup you expect at a nice restaurant. Funny thing, similar to most of my soup recipes on this blog, it is ridiculously easy to make. With the addition of salty miso paste and tangy rice vinegar added at the end, you will be surprised at the pleasant combination of sweet-salty-sour flavors.
What is Kabocha?
According to Wikepidia, Kabocha is a Japanese variety of winter squash that is also known as Japanese pumpkin. It is also referred to as Japanese squash. It is an incredibly versatile vegetable that can be roasted, stuffed or pureed. It’s texture is light and fluffy, similar to that of chestnuts.
How is it Different From Pumpkin?
Kabocha squash is a touch sweeter than pumpkin. Think of the taste as somewhere between sweet potatoes and pumpkin.
Ingredients:
This easy Japanese kabocha soup is made with kabocha squash, olive oil, scallions, ginger, garlic, white miso paste, low-sodium vegetable broth, water, sea salt and rice vinegar. The toasted sesame seeds and microgreens are optional, but highly recommended!
A few helpful tips on ingredients:
Scallions: I love the delicate flavor of scallions, but one medium white or yellow onion would be just as delicious.Ginger: The hint of ginger has a similar effect as in my Pumpkin Ginger Soup and Roasted Carrot Ginger Soup recipe. It’s that subtle, warming heat that makes it unique.Miso Paste: If you have never used miso paste, this is a great recipe to start. Miso paste, also known as fermented soybean paste, is naturally salty, so you don’t have to add too much salt.Broth: Vegetable broth keeps the recipe Vegetarian and Vegan. Feel free to use low-sodium chicken broth for a lovely chicken flavor.
How to Make It?
This Japanese squash soup starts with roasting the squash until golden and caramelized. I then work on the rest of the ingredients while the squash roasts in the oven. A light saute, a quick blend and you have a cozy, comforting, plant-based soup in no time. Simply: Miso paste can also come from barley, wheat, buckwheat, rice, millet or rye. When purchasing one, I recommend reading the label closely. If you are following a gluten-free diet, look for miso paste made with millet, buckwheat, rice or soybeans.
Optional Toppings:
I kept it simple with microgreens and roasted sesame seeds. But the crunchy chickpea croutons from Vegan Sweet Potato Soup would be divine. However, the original recipe suggested garnishing with gomasio, also known as sesame salt, along with the green parts of the scallions. How to make Gomasio: If you choose to follow the original recipe, you can make gomasio by grinding 4 Tablespoons sesame seeds and ½ teaspoon Kosher salt in a spice grinder or using a mortar and pestle. Simply grind to a coarse texture. Store the extra in a small glass jar in your spice cabinet. Use it on salads, roasted vegetables and even popcorn.
Serving Suggestions:
This roasted kabocha soup recipe easily serves six people. Much like Vegetarian Butternut Squash Soup or Sunchoke Soup, I love to serve this as an appetizer at Thanksgiving or an elegant evening with friends. But it also makes meal prep a breeze. My husband and I enjoy it as a light lunch throughout the week, too.
How to Store?
If you are a small family like us, feel free to store the leftovers in an airtight container in the fridge for up to 4 days.To freeze, allow the soup to cool completely. Then, place the soup in an airtight container and cover it with a lid. Label, date and freeze for up to 3 months.
You Might Also Like:
If you liked this roasted squash soup recipe, here are a few more squash recipes you might like:
Roasted Delicata SquashTurkey Pumpkin ChiliPumpkin Creme Fraiche PastaRoasted Acorn Squash Salad
Other Gluten-Free Recipes You Might Like
Roasted Acorn Squash Salad with Spicy Pepitas and Cranberries GF + VegetarianEggplant Pomodoro Pasta GF + VegetarianSlow Baked Salmon with Butter Beans GFForbidden Rice Morning Cereal Bowl with Berries GF + VeganRicotta and Almond Polenta Cake GFNeed more inspiration? Check out all our Gluten-Free Recipes
This post was originally published in September of 2016. It has been update with new helpful information with no changes to the originally published recipe in November 2020. This recipe is adapted (with changes) from Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch (affiliate link).
