Kabocha Squash & Apple Soup

This Kabocha Squash & Apple Soup is silky smooth, has a hint of sweetness from the apple, and creaminess from the coconut milk. Though I cooked and photographed this recipe two days ago, I’m typing this post from our dearest friends Brian and Pauline’s home in Belfast, Ireland. We are here for a 10 day vacation to rest, catch up with our friends, and experience the Irish culture. My Japanese friend Yuki is here for the weekend to see us as well and I’m so proud to be showing her these photos of my Kabocha recipe. Yuki says that Kabocha is a popular Japanese pumpkin and she grew eating it quite frequently in Japan. Kabocha has become my favorite squash because of it’s gorgeous color, flavor, and texture. Here is another easy recipe of Roasted Kabocha Squash and Couscous Salad recipe I made with it a few weeks ago. I wish I could make this soup for our friends today, but due to the climate here in Ireland, there is less variety of produce than we have we have back home in America. I’m definitely feeling appreciative of the variety we have access to at the Raleigh Farmer’s Market. It’s cloudy, cool, and rainy here in Belfast as usual, but it’s beautiful! I can’t wait to roam around the luscious green hills and beautiful quaint towns around Belfast. More updates and photos will be posted on the blog about our trip later next week. I hope you guys are enjoy the cooler temperatures and welcome the fall weather with this vibrant and creamy soup.


1 medium kabocha squash
1 apple (cut into large slices)
1 slice of onion (about 2-3 inch piece)
2 garlic cloves
1 tbsp olive oil
1 & 1/2 cups coconut milk
1/2 tsp salt
fresh black pepper to taste
1-2 tbsp toasted pumpkin seeds
Preheat oven to 400F and bake the squash for about 15 minutes.
Remove squash from the oven and let cool for a few minutes.
Cut the squash open, scoop out the seeds, and discard.
Place squash back on the baking sheet rub with salt, olive oil, and place in the oven to continue baking for about 40-45 minutes.
Add apple slices, onion, & garlic on the same baking sheet when there is about 20 minutes of cook time remaining.
Remove all the ingredients from the oven and cool for a few minutes.
Carefully scoop out the squash flesh and add it into a blender with the all the remaining ingredients and process until smooth.
Add 1/4 cup of water if soup is too thick.
Garnish with pumpkin seeds.



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  • Reply Martha Zook September 24, 2016 at 3:52 pm

    LOL I Am looking forward to squash soup, but it’s in the 90’s today so I made my matcha banana smoothie instead 😀 Have a wonderful time Rosy!

  • Reply Katie Carmichael September 24, 2016 at 7:54 pm

    Is that canned coconut milk or from the carton, like Silk brand unsweetened?

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