Kabocha Squash Soup

Kabocha Squash Soup

Kabocha Squash Soup

Many of us have eaten roasted butternut squash, or butternut squash soup, and we love it! But have you tried Kabocha squash yet? It’s even sweeter than butternut and has more of nutty kick to it.


  • 1 Kabocha squash (2-3 lbs) (you can also substitute butternut squash)
  • 1 shallot, diced (or substitute 1/2 an onion)
  • 2 cloves garlic, chopped
  • 2 inch piece of fresh ginger, chopped (add more for more ginger flavor!)
  • 6 cups water or vegetable stock, plus more to thin soup if necessary
  • 1/2 cup canned coconut milk
  • salt and pepper to taste
  • tsp coconut oil, optional


  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Serve & Enjoy!

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