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Kobocha Squash Soup

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: Kobocha Squash Soup
Servings: 4
Calories: 159kcal


  • 2 medium kabocha squash
  • 2 cup coconut milk, unsweetened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 2 medium orange
  • 4 leaves basil, fresh


  • Slice squash in half and remove seeds.  Place halves into a baking dish, open side down.  Drizzle olive oil, cover with foil; bake for 30-45 minutes, checking for doneness by piercing with a fork and looking for a softer texture.
  • Once done, remove flesh and allow to cool.  Place into a blender and puree, adding coconut milk a little at time to begin thinning.  Pour into sauce pan and warm over low heat; stirring occasionally to avoid from sticking on the bottom of the pan.  More milk may be added if a thinner consistency is desired; season with salt and pepper.
  • Garnish with a fresh basil leaf and serve with sliced oranges.


Calories: 159kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Sodium: 296mg | Fiber: 7g