This roasted garlic and kabocha soup is packed with flavor and a rich creamy texture. It’s sure to become your favorite cold weather soup. Nourishing, satisfying, and packed with nutrients!

Kabocha squash and I have been having quite the love affair this winter. I tried it for the first time earlier this year, and I can't get enough of it's dense, creamy texture and rich sweetness. Its been my go-to carb, and I’ve been throwing roast cubes of it into pretty much everything I eat - salads, grain bowls, pasta. But mostly, I've been making soup…lots and lots of kabocha soup.

I tend to get sick of leftover soup pretty quickly, but this is one that I’ll slurp down every last drop. It’s really simple, but the roasted garlic gives it such rich flavor. You can also use this kabocha soup recipe as a template and add different flavors and spices as you like. Give it a Middle Eastern flair with a sprinkle of za'atar, swirl of olive oil and dollop of plain yogurt. Stir in chewy, glutinous rice cakes for a savory spin on the traditional Korean soup danhobak juk. Add curry, ginger and chili for an Indian-inspired version. Or, go all Paula Dean and add crumbled bacon and heavy cream.

What is Kabocha Squash?

Maybe you’re reading this thinking kabocha whaaaatt?? Kabocha may be a new squash to you, and if so, definitely seek it out! Kabocha is a type of Japanese winter squash with deep green skin and rich orange flesh. It is super sweet, with an earthy, nutty flavor similar to chestnuts. It’s flesh is especially moist and tender, with a exceptionally creamy texture. This feels like a super dietitian-y thing to say, but I swear it’s almost candy-like when roasted!

What to Serve With This Kabocha Soup Recipe

This kabocha soup would pair well with a nice crusty bread, like a sourdough or my roasted garlic focaccia for extra garlicky-ness. You could also enjoy it with a grilled cheese sandwich, like my goat and cheddar grilled cheese. This soup also pairs well with a simple side salad, like my favorite chopped side salad that features avocado, radish, cucumber and sharp cheddar.

If you like this roasted garlic and kabocha soup recipe, follow my favorite vegetarian soup recipes Pinterest board for more cooking inspiration.

This recipe for roasted garlic and kabocha soup with kale was originally published in Jan 2015 and has been updated to give you the best possible content.

Kabocha, Kale & Roasted Garlic Soup

serves 4-6

Ingredients

1 medium kabocha squash
1 head garlic
Extra-virgin olive oil
1/2 large yellow onion, chopped
3 cups chopped kale
4 cups vegetable broth
1/2 teaspoon turmeric
1/8 teaspoon cayenne

Instructions

Preheat oven to 400 degrees.
Cut the squash in half. Scoop out the seeds and guts, reserving the seeds in a small bowl. Drizzle each with a little bit of olive oil (about a teaspoon), rubbing it all over the flesh of the squash, and season with salt and black pepper. Place cut side down on a baking sheet.
Trim the bottom end off the head of garlic, revealing the cloves inside. Drizzle with a teaspoon of olive oil. Place the garlic in a square of aluminum foil and wrap it up tightly. Place the wrapped clove alongside the kabocha squash halves on the baking sheet.
Place the squash and garlic in the oven and bake for 45 minutes until the squash is fork tender. Remove and set aside to cool. Reduce oven temperature to 375 degrees.
Drizzle the reserved kabocha seeds with a teaspoon of olive oil, season with salt and black pepper, and spread evenly on a baking sheet. Roast for 15-20 minutes until crispy and golden.
While the seeds are roasting, heat a large drizzle of olive oil in a pot on medium-high heat. Add onion and cook 3-5 minutes until translucent. Add kale, season with salt and pepper, and cook until wilted and tender, adding a couple tablespoons of water if needed to prevent sticking and help the kale cook.
Meanwhile, scoop the flesh from the squash, discarding the peel, and place it in a blender. Squeeze the roasted garlic from the skin and add to the blender. Add about 2 cups of vegetable broth, turmeric and cayenne, and blend until pureed. Pour the pureed squash into the pot with the kale. Add the remaining broth to the blender and give it a good swish (this trick helps get the stuck bits of squash puree!) and stir it into the pot.
Bring the soup to a simmer, then season with salt and black pepper to taste. Serve garnished with roasted kabocha seeds.