kabocha squash soup in bowls on the dinner table

Peppered Kabocha Squash Soup

From time to time I find myself wondering what else to do with kabocha squash.

I recently shared how to roast it whole and then literally split it open with a knife and dive in. And while that’s fabulous and all, sometimes I want to do something else once it’s roasted.

Today, the something else = kabocha squash soup!

recipe card written in pen for the kabocha squash soup recipe

I tend to love pureed soups as I’m sure you’ve noticed. If you haven’t, here are a few to have some fun with.

Heirloom Tomato Soup

Roasted Red Bell Pepper Soup

Tomato Basil Bisque

Curried Squash Soup

Roasted Golden Beet + Carrot Soup

While the above soups can be made anytime of the year, today’s soup is really all about the autumn + winter months mostly because that’s the only time you’ll find kabocha squash. The squash itself is a bit heartier and tends to run more dry than its more common sibling, the butternut. I’m sharing the photo of what this squash looks like when you slice it open after roasting it whole (see below) so you get a little idea of how different the consistency is. But, do not let this deter you.

Kabocha squash is incredibly flavorful – much more so than butternut.

When shopping in the store or the farmers market, you’ll spot kabocha squash easily because it looks like a pumpkin but it’s green. A bit more oval shape than the traditional pumpkin but you get the idea.

Here, I’m simply whirling the flesh of the kabocha squash in a high-speed blender with unsweetened almond milk and two spices that really offer some heat: ground ginger + black pepper.

If you’re not someone who likes heat or spiciness, back down a bit on the ginger + pepper.

If you are someone who absolutely loves heat and spice, go for the full amount of ginger + pepper. It’s so worth it.

You can find the cast iron baking sheet, high-speed blender and unbleached parchment paper, all of which I’ve used for this Kabocha Squash Soup, in The Kitchen.

Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, traumastress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.

Peppered Kabocha Squash Soup

Serves 4 people
A thick and creamy winter squash soup with a kick of heat from a few twists of black pepper and ginger.
Prep Time – 5 minutes
Cook Time – 1 hour 15 minutes
Total Time – 1 hour 20 minutes


  • 1 large kabocha squash (3 pounds)
  • 2 cups unsweetened almond milk
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • fresh thyme leaves for serving


  • Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
  • Place the squash onto the prepared baking sheet. Pierce 2-dozen holes in the squash with a sharp knife. Transfer to the oven and roast for 1 hour 15 minutes or until the squash sinks in when you press on the thick skin. Remove from the oven. Set aside for 5 minutes.
  • Slice the squash in half with a sharp knife. Discard the seeds. Spoon the squash flesh into a high-speed blender with the almond milk, sea salt, ginger and pepper. Puree until smooth. Season to taste. Portion into serving bowls. Garnish with fresh thyme and serve warm.
  • Store leftovers in a sealed container in the refrigerator for up to 4 days or the freezer for up to 1 month.
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