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creamy kabocha squash soup
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5 from 4 votes

Ethiopian-Spiced Kabocha Squash Soup

This creamy and flavorful vegan Kabocha Squash Soup is the perfect comforting dish for chilly winter days, made with aromatic Ethiopian Berbere spices and roasted squash. It's delicious and healthy comfort food!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keyword: kabocha soup, kabocha squash soup, vegan squash soup
Servings: 4 Servings

Equipment

Ingredients

  • 1 3 lb Kabocha squash aka Japanese Pumpkin, halved and seeds removed
  • 2 tbsp coconut oil or olive oil
  • 1 tbsp Berbere spice blend plus more to taste
  • 1 lb carrots scrubbed well, trimmed, and sliced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tbsp minced ginger or more to taste
  • 6 cups water OR one quart vegetable broth, plus more water to thin if necessary
  • 1 cube Better Than Bouillon vegetable bouillon paste if not using the vegetable broth
  • 1 cup cilantro minced (optional)
  • salt and pepper to taste

Instructions

  • Preheat oven to 425°. Drizzle a little oil onto each half of the kabocha squash, then place face up on a baking sheet and roast for 30 minutes. Remove from oven, and allow to cool enough to handle.
  • In a large pot, warm coconut oil on medium-high heat. Add the onions, garlic, and ginger. Cook until onions are translucent, about 3 minutes. Stir in the Berbere and toast with the onions for about 20 seconds to ignite the flavors.
  • Add the carrots, followed by the 6 cups of water (or veggie broth, if using). Bring it to a simmer, and add the vegetable bouillon paste. Simmer and cook for 20 minutes, or until the carrots are tender.
  • Scoop out the flesh of the kabocha squash and add it to the pot. Remove the soup from the heat. Using an immersion blender, puree the soup. If you don't have an immersion blender, let the soup cool for 5-10 minutes or until cool enough to carefully transfer it to a blender. Remove the lid vent, drape it with a clean dish towel, and blend on medium speed until smooth and creamy.
  • Season the pureed soup to taste with more Berbere, salt, and pepper. Garnish with fresh cilantro and serve!

Notes

Storage Directions
  • Refrigeration: Allow leftover soup to cool completely before transferring to an airtight container and storing for up to 3-4 days. 
  • Freezing: Pour cooled soup into single serving containers or one large airtight container for up to 3 months. Leave a little space at the top of the container to allow the soup to expand as it freezes. Thaw in the refrigerator overnight before reheating. 
  • Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches your desired temperature. 
Recipe Pro-Tips
  • Season the squash before roasting. For an even richer squash flavor, sprinkle a pinch of salt and cinnamon on the squash halves after drizzling them with olive oil before roasting. 
  • Handle the squash with care. Wait to handle the roasted squash until it is a safe temperature to prevent burning yourself. Once it’s cooled down, you can remove the inner flesh. 
  • Adjust the spice to taste. Berbere can be a bit spicy, so start with the recommended amount and adjust as needed. If you prefer a milder soup, start with less Berbere and add it gradually, tasting as you go.
  • Blend. Once the soup has finished cooking and the vegetables are tender, blend the soup until smooth and creamy. Use an immersion blender directly in the pot for ease, though a high-speed blender can make the soup more silky and evenly blended. If using the blender, leave the lid slightly vented to release steam and prevent hot splatters.