This Kabocha Squash only uses 2 ingredients!! It takes a little effort in the beginning but the result is so so worth it.

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I’m excited to share with you my all-time favorite way to prepare kabocha squash. This Super Easy Kabocha Squash Soup is a cherished recipe passed down from my mom. I grew up having this and it uses a clever hack that makes the process a breeze.

What is Kabocha Squash?

Kabocha squash, also known as Japanese pumpkin, is a type of winter squash revered for its sweet and nutty flavor. It typically has a dark green, bumpy skin and vibrant orange flesh. Rich in essential nutrients like vitamin A, vitamin C, and fiber, kabocha squash is not only delicious but also offers a range of health benefits, making it a popular and healthy choice for many people.

Health Benefits of Kabocha Squash

Boosts Immunity & Skin Health: Packed with beta-carotene (Vitamin A) and Vitamin C, which protect cells, support vision, and promote glowing skin

Aids Weight Management: This nutrient-dense Japanese pumpkin is lower in calories and carbs than butternut squash, making it perfect for weight-loss diets

Improves Gut Health: High in dietary fiber, which regulates digestion, prevents bloating, and keeps you feeling full for longer

Rich in Essential Nutrients: Provides a natural boost of Vitamin B6, iron, and magnesium to help increase energy levels and support metabolism

Supports Heart Health: Loaded with potassium, a vital mineral that helps regulate fluid balance and maintain healthy blood pressure levels

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One Pot Masago Udon – Cozy, Creamy, Umami‑Packed Comfort Bowl

Mille‑Feuille Nabe Recipe – Easy Cabbage & Pork Belly Hot Pot

40 Clove Chicken (Easy One‑Pot Garlic Chicken Recipe)

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@eatingwithkirby
🍂 DAY 9 of 10 – COZY ONE POT RECIPES If you like to eat Kabocha Squash (aka Japanese pumpkin) but don’t know how to cook it, just follow my easy hack! 😎👊🏻 All you need are 2 ingredients…1️⃣ Kabocha Squash, and 2️⃣ Cream of Mushroom Soup 🤫 🌟 Follow @eatingwithkirby for Day 10 of my Cozy One Pot Recipes and click the link in my bio to get the full recipe 🌟 I like to keep it chunky but you can totally use an immersion blender to make it super smooth. I also don’t mind if some of the skin is still on the pumpkin because it contains a lot of amazing nutrients! 🥰 👉🏻 Full recipe is on da blog so click the link in my bio!👈🏻 #kabochasquash #onepotrecipe #kabochasquashrecipe #squash #onepot #10daysofcozyonepotrecipes #foodhack #fallsoup #souprecipe
♬ Wildest Dreams – Duomo

Kabocha Squash Soup (using an easy hack!)

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This Kabocha Squash only uses 2 ingredients!! It takes a little effort in the beginning but the result is so so worth it.

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Prep Time 5

Cook Time 35

Total Time 40

Servings: 4 people

Course: Appetizer, Soup

Cuisine: American, Canadian, Japanese

Ingredients Equipment Method Video

Ingredients

1 small kabocha squash aka Japanese Pumpkin
1.5 cans Cream of Mushroom soup 284 ml
1 can water

Equipment

1 steamer
1 soup pot

Method

Fill an Always Pan with 3-4 cups of water and put the steamer basket on top. Begin by steaming the kabocha squash until a knife easily pierces through (roughly 20 mins depending on size of squash). This crucial step not only softens the flesh but also makes removing the skin a breeze.
Alternatively, you can also use a wok or soup pot along with a steaming rack and plate to hold up the kabocha squash.
Once a knife easily pierces through the flesh, remove from steamer basket using oven mitts and place on cutting board. The kabocha squash will be very hot so handle with care!
Carefully remove the peel using a sharp knife and cut the squash in half. Scoop out the seeds and cut into smaller chunks.
For any harder pieces of squash that might need a little extra attention, simply microwave them for an additional minute or two.
Remove the steamer basket, and transfer all the squash back to pot. Using a potato masher, mash the squash as best you can. Then turn the heat on to medium.
Add cream of mushroom soup and water to the pot. Adjust according to how runny or thick you like your soup. Using a potato masher, mash and mix everything together until the soup is well combined.
Reduce heat to low and simmer for another 10 minutes stirring constantly.
Serve how and garnish with a sprig of parsley or cilantro, along with a few drops of truffle oil (optional).

Video

https://www.instagram.com/reel/CyAcQTdupxb/?igshid=MzRlODBiNWFlZA==

Tried this recipe?Mention @eatingwithkirby or tag #eatingwithkirby!

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I hope this Super Easy Kabocha Squash Soup becomes a new staple in your home the way it has in mine. If you make it, tag me on Instagram or TikTok @eatingwithkirby 😀 I love seeing your recreations!

Happy Eating!