Kabocha Squash Soup Recipe | Pumpkin Recipes | PBS Food

Kabocha Squash Soup

This squash soup is easy to make and filling. Jenna Weber of Eat, Live, Run shares this recipe in a full post at the Fresh Tastes blog.


Yield: 2 servings

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  • 1 large kabocha squash
  • 2 cups vegetable stock
  • ½ tsp salt
  • pinch of cayenne pepper
  • 1 tbsp brown sugar


  1. Preheat oven to 400 degrees and line a baking sheet with either parchment paper or a silpat.
  2. Hack the kabocha squash in half and scoop out the seeds. Very carefully, hack the squash into thick pieces. Lay pieces on baking sheet and roast for 30-40 minutes until tender, flipping halfway through.
  3. Let roasted squash cool then peel or slice off the green skin. Transfer squash to a food processor or blender and add the vegetable stock, salt, cayenne and brown sugar. Process until smooth.
  4. Re-heat soup on the stove and garnish with fresh rosemary for serving.
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