Kabocha Squash Soup

Last days were quite rainy in Santiago… Such days leave me with zero forces to go out, but finally inspired a lot of nice soups! Isn’t it wonderful to be at home these days, under the blanket and eating something comfort?

Soups are perfect for that! In fact, they are perfect for all kinds of lazy days, as they are super easy to make and, in general, don’t leave a mess in your kitchen… And, of course, they have a lot of concentrated nutrients, so they are the best for when we are sick…

For this one, lets use kabocha squash, as it is autumn in south hemisphere. What I like the most about this squash is its color and sweet flavor… Besides this, it has just a few calories, so it is perfect for weight control diets. If this is your case, cut the potato out of the recipe (however, you will lose a little smoothness).

I chose not using grated cheese on top; instead of it, I used ricotta cheese. You can be creative, as squash accepts a lot of things and goes very well with other cheeses, such as parmegiano or blue cheese! And don’t forget the wine, you can enjoy it while cooking! 😉

Tip: Kabocha squash resists for a long time without open it and, also, frozen. Do it and you will have squash all over the year!

squash soup

Kabocha Squash Soup

Serves 4

2 lb. kabocha squash

1 medium potato

1 medium onion

1 garlic clove

2 tbsp coconut oil (you can replace it for any oil you want)


Bay leaf

1 pinch of grounded nutmeg

Water (enough to almost cover the vegetables)

Salt and black pepper

1 cup of ricotta

Olive oil

Cut the squash (seedless and skinless) and the potato (skinless) in medium pieces. Also, cut the onion in medium pieces and the garlic in small ones.

In a big pan, put the oil and sauté the onion until browned. Put the garlic and let it brown. Put the squash, potato, herbs and water, without covering the vegetables (leave 2 fingers from the top).

Let it cook until squash and potato are tender. Take off the herbs and put everything in the blender and blend it until achieving a smooth texture. You can add water, if desired, to adjust the texture. Put it back in the pan, add nutmeg salt and pepper and bring to a boil, in low heat.

Serve hot, with a tbsp of ricotta and a little olive oil on top.


It is almost wintertime here! What cannot miss in your cold days? Share with us! 🙂

Squash Soup hand