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creamy vegan kabocha squash soup_hot for food

creamy kabocha squash soup

This soup is so simple and packed full of flavor. This is also my favorite squash ever!

Course Soup
Cuisine Asian
Keyword kabocha squash, soups
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 cups
Author Lauren Toyota


  • 2 1/4 C diced roasted kabocha squash
  • 1 tbsp roughly chopped ginger
  • 1 C leftover lentil & potato soup
  • 1 C nondairy milk
  • 1 tbsp tomato sauce
  • 1/4 C mushroom broth
  • 1/2 lime, zest & juice
  • 1/2 tsp sea salt
  • 1/4 C finely chopped green onion, as garnish


  1. In a blender place 1 1/4 cups of the diced kabocha squash, reserving the remaining diced cup for serving in the soup. Add the ginger, leftover lentil & potato soup, nondairy milk, tomato sauce, mushroom broth, lime juice and zest, and sea salt. Blend until very smooth.

  2. Pour into a saucepan to heat through and add in the remaining diced kabocha squash into the soup. Serve with chopped green onion on top, if desired.