Savory Roasted Kabocha Squash Soup Recipe

Blog Post By Chef Lisa Brown

When it comes to creating a bowl of comforting soup, nothing beats the combination of roasted vegetables and a rich, flavorful broth. This Savory Roasted Kabocha Squash Soup offers the perfect balance of sweet and savory, thanks to the naturally sweet kabocha squash and a savory umami-packed broth.

The rich, savory broth is made with fermented black beans, kombu (dried seaweed), shiitake mushrooms, and a few other flavorful ingredients that give it a deep umami essence. If you’re unfamiliar with this broth, it’s a game-changer. The combination of kombu and shiitakes brings out layers of savory goodness, making this soup extra special.

Why You’ll Love This Soup

1. Sweet & Savory: The roasted kabocha squash’s natural sweetness is beautifully balanced by the savory umami broth.

2. Packed with Nutrients: Kabocha squash is high in vitamins A and C, and the broth offers immune-boosting properties.

3. Make-Ahead Friendly: The broth can be prepared in advance and stored for up to 5 days, making it easy to whip up the soup anytime.

4. Vegan & Flavorful: A savory depth of flavor from fermented black beans and kombu, this soup will satisfy even non-vegans.

   
   

What is Kabocha Squash?

Kabocha squash, often referred to as Japanese pumpkin, is a small, round winter squash that hails from East Asia. With its vibrant green skin and bright orange flesh, it’s often considered the sweet potato’s cousin, with a smooth texture and natural sweetness when roasted. Native to Japan, kabocha squash is prized for its deep flavor and versatility. It’s perfect for roasting, soups, or curries and is packed with nutrients, including vitamins A and C, fiber, and antioxidants.

Origins of Dashi Broth

Dashi is a staple in Japanese cuisine and the foundation of many soups and stews. It’s a simple yet deeply flavorful broth typically made with kombu (dried seaweed) and bonito flakes (dried fish). The broth is the backbone of traditional Japanese dishes, providing an umami-rich base for various recipes. In this vegan version, we substitute the bonito flakes with shiitake mushrooms and fermented black beans, creating a deliciously savory broth that still captures that rich umami essence. Dashi is celebrated for its simplicity and its ability to bring out the natural flavors of the ingredients.

Recipe: Savory Roasted Kabocha Squash Soup

Ingredients

For the Broth (Make-Ahead):

• 4 cups water

• 1 piece kombu (6-inch strip of dried seaweed)

• 2 dried shiitake mushrooms

• 1 tbsp fermented black beans (rinsed and lightly crushed)

• 1 tbsp vegan Worcestershire sauce

• 1 tbsp soy sauce or tamari (for gluten-free)

• 1 tbsp mirin (optional)

• 1 small piece of ginger (1-inch, sliced)

• 1 garlic clove (smashed)

For the Soup:

• 1 medium kabocha squash

• 2 tbsp olive oil (divided)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tsp grated ginger

• ½ tsp smoked paprika (optional)

• ½ cup coconut milk or plant-based cream (optional, for extra creaminess)

• Salt and pepper, to taste

Optional Garnishes:

• Toasted sesame seeds

• Chopped green onions

• Drizzle of sesame oil or chili oil

  
  

Instructions

1. Make the Broth (Ahead of Time):

1. In a medium pot, combine the water, kombu, shiitake mushrooms, fermented black beans, ginger, and garlic. Let the ingredients soak for at least 30 minutes or overnight in the fridge for a deeper flavor.

2. Heat the mixture over medium heat and bring it just below a boil. Remove the kombu before the water starts to boil.

3. Simmer for 10–15 minutes, then strain the broth into a container, pressing the solids to extract all the flavor. Stir in the vegan Worcestershire sauce, soy sauce, and mirin (if using). Set aside.

   
   

2. Roast the Kabocha Squash:

1. Preheat the oven to 400°F (200°C).

2. Wash the kabocha squash, cut it in half, and scoop out the seeds (save the seeds for roasting if you like!).

3. Slice the squash into 1-inch wedges or cubes. Toss with 1 tbsp olive oil, salt, pepper, and smoked paprika (if using). Arrange on a baking sheet in a single layer.

4. Roast for 30–35 minutes until tender and caramelized.

   
   

3. Cook the Aromatics:

1. In a large pot, heat the remaining 1 tbsp olive oil over medium heat.

2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and golden.

3. Add the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.

   
   

4. Blend the Soup:

1. Add the roasted kabocha squash to the pot with the cooked onions and garlic. Stir to combine.

2. Pour in the prepared broth and bring the mixture to a simmer for 5–10 minutes to allow the flavors to meld.

3. Use an immersion blender to puree the soup until smooth, or transfer the mixture in batches to a high-speed blender.

4. Stir in the coconut milk or plant-based cream for added creaminess. Adjust seasoning with salt and pepper to taste.

   
   

5. Serve:

1. Ladle the soup into bowls.

2. Garnish with toasted sesame seeds, chopped green onions, or a drizzle of sesame or chili oil for extra flavor and a pop of color.

   
   

Serving Tips & Variations

• Make it spicy: Add a dash of chili flakes or a drizzle of chili oil to give the soup some heat.

• Top it with crispy toppings: Roasted chickpeas, toasted pumpkin seeds, or even a dollop of vegan sour cream can add texture and extra flavor.

• Pair with a side salad: A crisp green salad with a light vinaigrette will complement the

  richness of the soup beautifully.

  
  
  
  

  

  
  
  
  

This Savory Roasted Kabocha Squash Soup is truly nourishing. The combination of the naturally sweet squash and savory, umami broth creates a soup that’s both comforting and satisfying, perfect for any occasion.

Want to experience this kind of nourishing, flavorful food every day? Lisa Brown, founder of Free Flowing Health, offers personalized services including private events, cooking classes, and weekly customized meal prep that fit your lifestyle. For more information on personalized chef services and plant-based cooking, visit www.freeflowinghealth.com.