I’m really not much of a fan of winter. If you know me, you know I like heat and sun, and Philly winters are lacking in both. But, one thing to look forward to when it gets cold and rainy, is soup. We’re always so psyched when we have soup in the house, but we don’t make it nearly as much as we should. I think this is usually because I get so excited when I finally decide to make some, I pick some elaborate complex recipe, and then that’s the one and only soup I make for the season. Well this year is gonna be different. I hope.
One soup I love is squash soup. But, there can be times when it’s a bit overly spiced, like in pumpkin pie spice and can be more reminiscent of a dessert rather than a savory dish. Don’t get me wrong, there are times when I’m into that, but for this version I wanted something a bit brighter, with some spice and lots of bright flavors. So I went for some lime, chipotle and cumin. This squash soup has a good bit of spice in it and I like to top mine with plenty of sour cream, lime and cilantro.
I originally made this with some leftover roasted kabocha squash I had from my previous tortelloni recipe. You can just as easily start with raw squash, since you’re not actively doing anything while it roasts in the oven for about 45mins. You can also use whatever squash you like, butternut is an obvious alternative, or even use up some leftover roasted veg you might have. But, after mentioning that, this would probably also work really well using roasted carrots…
Once the soup is complete, just think of it as a base, where you can top with whatever you want. I topped ours with sunflower seeds, avocado, sour cream, lime, and cilantro, but top it with what you like! Get creative.
...I wanted something a bit brighter, with some spice and lots of bright flavors. So, of course, I went for some lime, chipotle and cumin.
Why Use Kabocha Squash?
Kabocha squash is one of the best squashes for soup—it’s sweet, rich, and incredibly creamy when roasted. The texture is velvety, almost like chestnut or sweet potato, but with more depth. If you can’t find kabocha, butternut is a great substitute, or even roasted carrots would work. You want something that roasts well and brings some natural sweetness to balance the heat.
Ingredients You’ll Need for This Squash Soup
This roasted kabocha squash soup is made with pantry staples, plus a few easy garnishes that take it to the next level.
For the Soup Base:
- 1 onion or leek, chopped
- 4 tbsp cilantro stems, finely chopped
- 1 garlic clove
- 1/4 tsp chipotle powder (add more or less depending on your heat preference)
- 1/8 tsp cumin
- 3 cups stock or water
- 1/4 roasted kabocha squash (or about 1 1/2–2 cups cooked squash)
For The Garnish:
- Sour cream or crema
- Juice from 1/2 a lime and Extra lime wedges for serving
- Pepitas, sunflower seeds, or chopped nuts
- Fresh cilantro leaves
- Sliced scallions
- Diced avocado
How to Make Roasted Kabocha Squash Soup
- Roast the Squash
If you’ve got leftover roasted kabocha from something like tortelloni (hi, past self), great. Otherwise, halve or cube your squash, toss it in oil, and roast at 375°F for 45 minutes until tender and caramelized. Don’t be afraid of a little browning—it brings flavor. - Build the Flavor Base
Sauté chopped onion or leek (make sure your leek is squeaky clean) with the cilantro stems in a bit of oil or butter until soft and translucent. Add the garlic, chipotle, and cumin and toast for a minute or two, just until fragrant. - Simmer
Add your roasted squash and stock or water. Bring it to a simmer and cook for 15–20 minutes to let everything meld together. - Blend Until Creamy
Use an immersion blender right in the pot, or transfer to a high-speed blender in batches—just be careful of the steam. Blend until smooth and creamy. - Top and Serve
Mix a spoonful or two of sour cream with lime juice to drizzle on top. Add any extras you like—avocado, herbs, seeds, nuts—and serve with lime wedges on the side.
Customize It
This soup is flexible. Want it vegan? Use coconut yogurt or a dairy-free crema instead of sour cream. Want it spicier? Add an extra pinch of chipotle or a splash of hot sauce. You can bulk it up with leftover roasted vegetables or even swirl in a little tahini or miso for something extra.
Some Tips for Success
- Roast your squash well. The flavor will deepen and concentrate as it roasts.
- Taste as you go. Chipotle varies in heat and lime varies in acidity, so taste and adjust as needed.
- Freeze The extras. This soup freezes beautifully for later. Make a big batch.
- Get creative with the toppings. Anything crunchy, creamy, herby or acidic will work. Go wild!
FAQs About Kabocha Squash Soup
Can I use butternut squash instead of kabocha?
Yes! Butternut is slightly sweeter and smoother, but works perfectly. You can really use any squash you like. Pumpkin is a great substitute too!
Is this soup spicy?
Mild to medium. The chipotle adds warmth and smoke, not overwhelming heat—but you can dial it up or down however you like.
Is this kabocha squash soup vegan?
It can be! Use a plant-based stock and swap the sour cream for a vegan alternative.
Can I freeze this soup?
Absolutely. Make a big batch! To store let it cool completely, then freeze in containers for up to 3 months.
What does kabocha squash taste like?
It’s rich, sweet, and earthy—almost like a cross between sweet potato and chestnut. Very, very good!
More Cozy Fall Recipes to Try
Hasselback Butternut Squash – This hasselback butternut squash is roasted to perfection and topped with spiced beef, fresh herbs, and warm Middle Eastern spices. A cozy fall dish you’ll want to make again and again!
Chicken Cutlets with Roasted Squash – Crispy chicken cutlets topped with roasted acorn squash, apples, fried sage, pine nuts, and a lemon Dijon vinaigrette.
Roasted Pumpkin Soup – Creamy roasted pumpkin soup topped with crispy chorizo, crunchy sourdough croutons, and toasted pumpkin seeds. Cozy, comforting, and perfect for fall.
French Onion Soup – Classic French onion soup made with homemade beef broth, caramelized onions, and topped with lots of melted Gruyère.
Homemade Tortelloni – How to make homemade tortelloni stuffed with kabocha squash and ricotta cheese and topped with a sage, brown butter, and hazelnut sauce.
Italian Wedding Soup – A comforting Italian wedding soup made with escarole, porchetta sausage, bean potatoes, and lots of Parmesan.
Tuscan Kale and White Bean Soup – A classic kale and white bean soup topped with crumbled feta cheese and served with garlic crostini.
Coconut Lentil Soup – A quick and easy coconut lentil soup with cilantro and toasted coconut shreds.
Did you make this Roasted Kabocha Squash Soup with Chipotle, Lime & Sour Cream?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Roasted Kabocha Squash Soup
Equipment
- Blender
Ingredients
The Soup
- 1 onion or leek chopped
- 4 tbsp cilantro stems finely chopped
- 1 clove garlic
- 1/4 tsp chipotle powder more or less
- 1/8 tsp cumin
- 3 C stock or water
- 1/4 kabocha squash roasted
Garnish
- 3 limes cut in wedges
- sour cream
- pepitas sunflower seeds or any nuts you like
- cilantro leaves
- scallions sliced
- avocado diced
Instructions
- Roast your squash till tender. I used some I had leftover, but you can just as easily roast some in a 375°F oven for 45 mins until tender and slightly browned. It’s good with a little color on it.
- Next, chop up that leek or onion, and if you’re using a leek make sure it is super clean, and grit free. Sauté that with some butter or oil, whichever you like, along with the cilantro stems until translucent. Next add in your chopped garlic, chipotle powder and cumin. Cook for just a minute or two, until you can smell the garlic and the spices are slightly toasted.
- Add your water, or stock, and roasted squash and simmer for 20mins.
- Then blend it up! I used an immersion blender here, but you can use a countertop stand blender too, just be careful not to burn yourself, and blend in batches.
- To top the soup I mixed 2 big teaspoons of sour cream with the juice from half a lime. If you want to do even better, get some real crema. We didn’t have any, so the sour cream and lime will do in a pinch. Then top with whatever other goodies you like, avocado, cilantro, nuts and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
3 thoughts on Roasted Kabocha Squash Soup
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Just cause it’s simple doesn’t mean it’s not super heupfll.