Kabocha Squash Soup: The Healthy, Fiber-Rich Alternative to Butternut Squash Recipes

As the weather cools and you crave a deeply satisfying, yet incredibly healthy, comfort meal, look no further than the Silk Road Kabocha Soup. This recipe is a culinary journey crafted by Rebecca Katz, showcasing the rich, nutty flavor of Kabocha squash. Unlike the sweetness often found in common butternut squash recipes, Kabocha offers a sophisticated taste that pairs beautifully with earthy parsnips. This combination makes the soup a true fiber powerhouse, proving that foods high in fiber can be both delicious and deeply nourishing. If you're searching for the perfect fall or winter soup recipe that is easy to make and stores well, this incredible kabocha soup is your new go-to.

by Rebecca Katz

Note from Rebecca Katz: Kabocha isn’t as sweet as butternut squash, but it has a lovely, nutty taste. It also smells like heaven when it’s roasting. Paired with parsnips, it makes this soup a fiber powerhouse, proving that fiber-rich foods are far from tasteless.

Ingredients

  • 4 tablespoons extra-virgin olive oil

  • Sea salt

  • ¼ teaspoon ground allspice

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cardamom

  • 2½ pounds kabocha squash, quartered and seeded

  • 1 yellow onion, diced

  • 2 parsnips, diced small

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 6 cups Magic Mineral Broth, plus more if needed

  • 2 teaspoons freshly squeezed lemon juice, plus more if needed

Instructions

  1. Roast the Squash: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, combine 2 tablespoons of the olive oil, ¼ teaspoon salt, the allspice, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the cardamom. Rub the spice mixture into the cut sides of the squash. Place the squash on the prepared baking sheet and roast for 30 minutes, until tender.

  2. Sauté Aromatics: While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a soup pot over medium-high heat. Add the onion, parsnips, and ¼ teaspoon salt and sauté until golden and translucent, about 6 minutes.

  3. Add Spices and Deglaze: Add the remaining ¼ teaspoon of cinnamon, the remaining ¼ teaspoon of cardamom, and the garlic and ginger and sauté until fragrant, about 30 seconds more. Pour in 1 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom. Remove from the heat.

  4. Combine and Blend: When the squash has cooled to the touch, scoop the flesh into the pot with the vegetables.

  5. Puree the Soup: Put one-third of the remaining broth and one-third of the vegetables into a blender and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times.

  6. Season and Serve: Stir in a ½ teaspoon salt and the lemon juice. Taste; you may want to add another spritz of lemon juice or a pinch of salt.

Serving Suggestion: Try it topped with Roasted Pepitas, Goat Cheese and Bacon Bits for a truly indulgent experience!
Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

squash soup in a white bowl dressed with nuts and bacon

photo taken by Sam Switzer

[Shown with Roasted Pepitas, Goat Cheese and Bacon Bits. As served at Wallace Falls Nourish and Nurture Retreat, October 2025 by Sam Switzer.]

Joanna Dunn