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Kabocha Squash Soup

I like to slice the kabocha and in half and roast it at 350º cut-side down on a parchment lined baking sheet until I can pierce the skin with a knife, which in my oven is about 30 minutes. I store any leftover squash in the refrigerator and slice the amount I need as I go. once roasted it's easy to scoop the seeds out, and then scoop the squash out of the skin.

Extra roasted kabocha is great cold with a sauce made with tahini, tamari, maple, and a bit of miso diluted in hot water.

This recipe serves 2


1/2 a kabocha squash - roasted

1 Tablespoon olive oil

1 medium shallot - peeled and quartered

1 teaspoon mustard seeds

1/2 teaspoon horseradish

1 teaspoon Kosher salt

1 cup chickpeas

4 cups of water

Heat the oil in a medium sauce pan until it starts to shimmer. Ass the shallots and mustard seeds, stir and cook for 1 minute. Add the chickpeas, squash, horseradish and water. Simmer for 30 minutes. Cool a bit and then blend until smooth.


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