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Kabocha Squash Soup

Simple, nutritious, and delicious Kabocha Squash Soup. Perfect to enjoy during fall or winter. Provides many nutrients and vitamins your body would love!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 2 people
Calories: 180kcal
Author: Andrea


  • Blender
  • Cooking Pot


  • 1/2 of an entire Kabocha squash (cooked)
  • 2 small potatoes
  • 1 TB vegan butter
  • 1/2-3/4 cup full-fat coconut milk quantity depends on consistency you want to obtain
  • 1 1/2-2 cups vegetable broth
  • salt as needed
  • toasted bread (gluten-free) optional


  • Cook the potatoes and kabocha squash. I usually cook the Kabocha squash with the skin. Once is fully cooked, I remove the skin and the seeds. We are only using half of the entire kabocha if is for 2 people. Reserve the other half of the kabocha squash
  • Once the potatoes and squash are fully cook, reserve about 2 cups of vegetable broth (which can be the same water you used to cook the squash and potatoes).
  • Place the cooked squash, potatoes, coconut milk, and vegetable broth in a blender. Blend until smooth and creamy.
  • On a small pot, add the vegan butter. Wait until is melting and then add the mixture from the blender.
  • Add salt as needed.
  • Serve it with toasted bread. Enjoy!


Calories: 180kcal | Carbohydrates: 25g | Protein: 9g | Fat: 10g | Saturated Fat: 12g | Sodium: 788mg | Potassium: 1791mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3718IU | Vitamin C: 53mg | Calcium: 137mg | Iron: 10mg