Creamy Kabocha Soup

Main Ingredient
Recipe Seasonality
Fall, Winter
  • 1 kabocha squash, seeded, peeled, cut into 1-inch cubes 
  • 1 carrot, diced 
  • 1 onion, finely diced 
  • 2 tablespoons butter 
  • 2 to 3 tablespoons heavy cream  
  • Parsley for garnish, optional  
  • 4 cups vegetable stock 
  • Salt and pepper, to taste 

Carefully cut and skin kabocha squash, cut into 1-inch cubes. Dice onions and carrots.  

In a stock pot on the stove, add butter. When melted, add carrots and onion. Cook on medium heat for a few minutes until the onion is almost translucent and lightly browned. Add kabocha and vegetable stock. Stir.  

Bring to a boil, then reduce heat to medium-low. Cook until kabocha is soft, about 45 minutes. Add heavy cream, season with salt and pepper, and stir to combine. 

Blend with an emersion blender until smooth. Or place in a standing blender, blend, and add back to the pot. Add more salt and pepper, to taste. Stir. Serve with a garnish of parsley and a drizzle of cream, if desired. 

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