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Kabocha soup - Simple and delicious!

Updated: Nov 12, 2023

Surprise your family with a perfect fall soup that has a delightful sweetness, surpassing even the taste of butternut squash. Its texture and flavor is close to a blend of pumpkin and sweet potato without the cream.

A great immune booster for this fall: this squash is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.


  • 1 Kabocha

  • 1 yellow onion

  • 4 carrots

  • 4 celery stalks

  • 3 cloves of garlic

  • 1/4 tsp finely ground sea salt

  • Ground pepper as needed

  • Chicken broth - 1 carton

  • 2 TB avocado oil

  • 2 TB unsalted butter


1 - Cut open and deseed the kabocha. Roast for 30-40 minutes face down in oiled tray at 350F.

2 - Prepare the mirepoix: clean and dice the onion, carrots, and celery.

3 - Add avocado oil to pot and sauté the mirepoix 5 minutes without browning it.

4 - Add pressed garlic and sauté for another 2-3 minutes.

5 - Add the chicken broth.

6 - Add roasted kabocha

7 - Simmer until all veggies are cooked.

8 - Transfer to blender and blend until smooth.

9 - Optional: add 2 TB unsalted butter to make for a creamer taste.

Start with the Mirepoix of onion (2 part), carrot (1part), and celery (1 part).

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