A bowl of warmth for cool days

When the air turns crisp and the leaves start to change, you know it’s almost soup season. This Cozy Kabocha Soup becomes my go-to. It’s creamy without cream, grounding, and deeply satisfying, a soup that feels like a hug from the inside out. Kabocha squash, also known as Japanese pumpkin, has a naturally sweet, nutty flavour that pairs beautifully with onion, garlic, and a sprinkle of cinnamon.

This recipe invites slowness, roasting the squash until caramelized and tender, then blending it with warm spices and a touch of Himalayan salt. I love serving it with fresh bread for dipping, toasted with a little butter or ghee.

Why Kabocha?

Kabocha squash is a powerhouse of nourishment. It’s rich in beta-carotene, fibre, and antioxidants that support immune health and digestion (plus it is my all time favourite squash!). Its grounding, sweet nature makes it perfect for the fall and winter seasons, when our bodies crave warmth and stability.

From an Ayurvedic perspective, this soup is especially balancing for Vata dosha. Its smooth texture, warmth, and subtle sweetness help calm the nervous system and support digestion during cooler, drier months.

What you’ll need:

4 pounds kabocha squash, halved, seeds removed
3 tablespoons solid cooking fat, coconut oil or ghee (I used lactose free butter as I was out of ghee!)
1 onion, chopped
4 cloves garlic, minced
2 cups vegetable or bone broth (plus more as needed)
1 teaspoon Himalayan salt
1 teaspoon cinnamon
Sliced sourdough bread or homemade seed crackers

Method

Roast the squash: Preheat oven to 400°F. Place squash cut-side up in a baking dish and coat with 2 tablespoons of cooking fat. Bake for 1 hour or until tender.
Sauté the aromatics: While the squash bakes, heat remaining fat in a pot. Add onion and sauté for 10 minutes until golden. Add garlic and cook 2 minutes more.
Blend: Scoop out squash flesh and blend with the onion mixture, broth, salt, and cinnamon until smooth. Add more broth as needed for desired consistency.
Reheat & serve: Return soup to the pot, warm through, and adjust seasoning. Garnish with avocado slices and parsley.

Variations

You can make this soup with any winter squash, butternut, acorn, or pumpkin also work beautifully. Add a little pinch of nutmeg for extra depth, or swirl in some coconut milk for a richer texture.

Storage

This soup keeps well in the fridge for up to 4 days (it rarely lasts that long in our home because I eat it all) or in the freezer for up to 2 months.

Serving suggestion

Pair it with warm seed crackers or sourdough toast. It’s a perfect cozy lunch or light dinner, especially after a long walk or yoga practice.

If you’d like to follow along I have a quick how-to video up on YouTube!

With love,
CJ

Cozy Kabocha Soup