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A bowl of Roasted Kabocha Squash Soup with Sesame Seeds with a spoon on the side

Roasted Kabocha Squash Soup Recipe (aka Japanese Squash Soup)

This heartwarming kabocha squash soup recipe is made by roasting kabocha squash and mixing it with miso paste and fresh ginger for a thick, creamy and hearty soup that you can enjoy all winter long. Gluten free and vegan.
Course Soup
Cuisine American, Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 167kcal


  • 1 medium kabocha squash approx. 3 pounds , halved and seeded
  • 3 tablespoons olive oil divided
  • 5 scallions both green and white parts
  • 1 tablespoon fresh ginger peeled and grated
  • 2 cloves of garlic peeled and minced
  • ¼ cup gluten-free white miso paste *
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • Sea Salt
  • 1 tablespoon rice vinegar

Optional Toppings:

  • 2 tablespoons toasted sesame seeds
  • ¼ cup microgreens optional


  • Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
  • Slice the squash into smaller pieces and drizzle them with 1 tablespoon of the olive oil. Lightly sprinkle the squash with ½ teaspoon of sea salt. Set them cut side down. Roast for 30 minutes (or until it is soft and tender when pierced with a knife), rotating the baking sheet half way through the process for even roasting. When the squash is cool enough to handle, scoop the flesh into a bowl. You should have 3 to 3 ½ cups of squash. Using the back of a fork lightly break them. No need to puree. It is okay if they are in chunks.
  • Meanwhile, heat the rest of olive oil in a heavy bottom pan over medium heat. Add in the scallions and cook, stirring occasionally, until softened, 5-6 minutes.
  • Stir in the ginger and garlic and cook for 30 seconds.
  • Add in the squash, vegetable broth, and water. Cover the pot, bring it to a boil, and let it simmer for 20 minutes.
  • Place the miso paste into a bowl. Ladle 1 cup of the soup liquid into the bowl. Whisk until combined and smooth. Pour the mixture into the soup.
  • Remove it from the heat. Using a hand blender, puree the soup until smooth. Taste for seasoning and add more if necessary. Alternatively, you can puree the soup in a blender in batches.
  • Put it back on the stove and bring the now-pureed kabocha squash soup to a boil one last time.
  • When ready to serve, ladle into bowls and sprinkle with sesame seeds. If preferred, garnish with microgreens.


A note on adding more salt: For seasoning, since different varieties of miso paste can taste different I recommend tasting the soup before adding additional salt.How to Store
How to store: If you are a small family like us, feel free to store the leftovers in an airtight container in the fridge for up to 4 days.
To freeze, allow the soup to cool completely. Then, place the soup in an airtight container and cover it with a lid. Label, date and freeze for up to 3 months.


Calories: 167kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 589mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2160IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 2mg