20-minute Spicy Kabocha Squash Soup

There is something so comforting about a hot bowl of soup on a chilly day. Kabocha squash is nutritious and delicious. This spicy kabocha soup recipe is perfect for a quick lunch or weeknight meal. Serve with crusty bread or kaofu croutons for a fun protein boost.

Kabocha squash is dense and sweet.

Compared to butternut squash, kabocha squash is sweeter and has a denser, more carb heavy texture. Kabocha squash has higher water and starch content while butternut squash has a more watery texture.

Kabocha squash is commonly used in east Asian cuisine. You may have seen it in nimono, tempura, porridge, or potato salad.

Fun fact: Kabocha squash is also called Sweet Mama squash. In fact, that’s what my mom calls it (“Mama squash” 媽媽瓜). I’m curious about the origin of this name – if someone knows, please share!

? Low effort high reward one pot meals

I measure everything I make on the effort-reward scale. This dish is low effort, high reward: it comes together in one pot, has minimal active time, and is nutritious and tasty. The hardest part of making this kabocha soup is peeling and cutting the kabocha squash!

How to peel kabocha squash

When preparing kabocha squash for this soup, I recommend peeling the outer green skin. Although edible, the skin takes longer to cook and if not removed, the soup takes on an unpleasant green colour once blended.

The easiest way to peel a kabocha squash is to quarter it and then slice the peel off each quarter with a knife in a downward direction.

Peeling hard winter squashes is a major hassle, I know! For a kabocha squash soup recipe that requires no squash peeling whatsoever, try my Kabocha Apple Ginger Soup – Easy Recipe.