Cozy Baked Kabocha Squash Butter Bean Soup Recipe for Fall

Kabocha squash adds incredible depth to this hearty winter soup that feels like a warm embrace.

Creamy butter beans mingle with roasted squash chunks for a luxurious texture.

Bold spices dance through each spoonful, awakening your taste buds with subtle warmth.

Mediterranean herbs infuse the broth with fragrant complexity that lingers delicately.

Nutritious ingredients combine seamlessly, creating a comforting meal perfect for chilly evenings.

Minimal preparation ensures you can craft this soul-satisfying dish without stress.

Let this recipe become your new cold-weather companion and invite comfort to your table.

Kabocha Butter Bean Soup Standouts

• Roast and Relish: Transforming kabocha squash from whole to velvety soup requires minimal prep and delivers maximum flavor with simple roasting techniques.
• Nutrition Powerhouse: Packed with butter beans and kabocha squash, this recipe offers a protein-rich, vitamin-dense meal that supports healthy eating without sacrificing taste.
• Versatile Comfort Dish: Perfect for chilly evenings, cozy weekends, or as a make-ahead meal that welcomes easy customization with different herb garnishes and serving options.
• One-Pot Wonder: Streamlines cooking process by using a single pot and minimal ingredients, reducing kitchen cleanup and making it ideal for busy home cooks seeking delicious, stress-free meals.

Kabocha Soup Ingredient List

• Kabocha Squash: A sweet and creamy Japanese pumpkin that provides rich flavor and smooth texture to the soup.
• Butter Beans: Soft and buttery legumes that add protein and a velvety consistency to the dish.
• Vegetable Broth: The liquid base that helps blend and enhance the overall soup flavors.

• Onion, Garlic: Classic flavor builders that create a savory foundation for the soup.
• Cumin, Smoked Paprika: Warm spices that add depth and complexity to the soup's taste profile.
• Salt, Pepper: Essential seasonings that balance and elevate the other ingredients.

• Olive Oil: Used for roasting the squash and sautéing vegetables, adding richness and preventing sticking.
• Fresh Herbs: Optional garnish that provides a bright, fresh finish to the soup.

Making Kabocha Soup At Home

Step 1: Prepare Squash for Roasting

Slice the kabocha squash in half, carefully remove the seeds with a spoon.

Drizzle olive oil generously over the squash halves, ensuring complete coverage.

Place the squash cut-side down on a baking sheet lined with parchment paper.

Step 2: Roast Squash to Perfection

Slide the baking sheet into a preheated oven at 400F.

Roast the squash for 40 minutes until the flesh becomes soft and easily pierced with a fork.

Allow the squash to cool completely before handling.

Scoop out the tender flesh and set aside.

Step 3: Build Flavor Base

Grab a large pot and pour olive oil.

Heat over medium flame.

Toss in chopped onions and cook until they turn translucent and soft, stirring occasionally.

This should take about 5 minutes.

Step 4: Enhance Aromatic Profile

Add minced garlic to the pot.

Stir quickly to prevent burning and cook until the garlic releases its fragrant aroma, approximately 1 minute.

Step 5: Combine Soup Ingredients

• Cooked butter beans
• Vegetable broth
• Ground cumin
• Smoked paprika

Season with salt and pepper to taste.

Step 6: Simmer and Develop Flavors

Bring the mixture to a rolling boil, then reduce heat.

Let the soup simmer gently for 15 minutes, allowing all ingredients to meld together beautifully.

Step 7: Create Creamy Texture

Use an immersion blender to transform the soup into a silky smooth consistency.

If the soup seems too thick, splash in additional vegetable broth until you reach the desired creaminess.

Step 8: Serve and Enjoy

Ladle the warm soup into serving bowls.

Garnish with fresh chopped herbs or drizzle with a touch of olive oil.

Serve immediately for maximum flavor and comfort.

Kabocha Soup Cooking Tips

• Ensure the kabocha squash is completely tender by roasting it cut-side down, which helps caramelize the natural sugars and intensify the flavor.
• Use an immersion blender to create a smooth, creamy consistency, breaking down all the ingredients into a velvety soup without lumps.
• Add vegetable broth gradually to control the soup's thickness, preventing it from becoming too watery or remaining too dense.
• Experiment with additional spices like smoked paprika and cumin to deepen the soup's complexity and create a more robust taste experience.
• Top with fresh herbs, a drizzle of olive oil, or a sprinkle of seeds to add texture and visual appeal to the final dish.

Kabocha Soup Tasty Variations

• Pumpkin Swap: Replace kabocha squash with roasted butternut squash for a slightly sweeter, nuttier flavor profile.
• Protein Power: Substitute butter beans with white cannellini beans or chickpeas for added protein variety and different texture.
• Vegan Creamy Edition: Use coconut milk instead of broth to create a richer, creamier soup with tropical undertones.
• Spicy Mediterranean Remix: Add harissa paste or red pepper flakes for a warm, spicy kick that transforms the soup's traditional flavor.

Serving Kabocha Soup

• Rustic Bread Companion: Slice crusty sourdough or artisan bread to serve alongside the soup, perfect for dipping and soaking up the rich, creamy flavors.
• Herb Garden Topping: Sprinkle fresh chopped parsley, thyme, or chives on top for a burst of color and bright, zesty flavor that complements the squash's sweetness.
• Crunchy Texture Boost: Add toasted pumpkin seeds or crispy croutons for a delightful contrast to the smooth, velvety soup texture, providing an exciting crunch in each spoonful.
• Creamy Swirl Finish: Create a beautiful marbled effect by drizzling a small amount of coconut cream or Greek yogurt on top, adding a luxurious touch and subtle tanginess to the dish.

Storing Kabocha Soup

• Store soup in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer soup to freezer-safe containers or freezer bags, leaving 1-inch space for expansion. Freeze for up to 3 months. Label with date and contents.
• Pour soup into microwave-safe bowl, cover with microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.
• Pour soup into saucepan, warm over medium-low heat. Stir occasionally and add splash of vegetable broth if soup appears too thick. Heat until steaming and thoroughly warmed, about 5-7 minutes.

FAQs

• Why roast the kabocha squash before adding it to the soup?

Roasting concentrates the squash’s natural sweetness and develops deeper, richer flavors that enhance the overall taste of the soup. It also helps create a smoother texture when blending.

• Can I use a different type of bean instead of butter beans?

Yes, you can substitute butter beans with cannellini beans or great northern beans. These white beans have similar creamy textures and will work well in the recipe.

• Do I need special equipment to blend the soup?

An immersion blender works best for blending directly in the pot, but you can also use a standard blender. If using a standard blender, blend in batches and be careful with hot liquids.

Baked Kabocha Squash Butter Bean Soup Recipe

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4.7 from 24 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Hearty Kabocha Squash Butter Bean Soup blends creamy Japanese pumpkin with silky beans, creating a soul-warming comfort dish. Rustic Mediterranean flavors mingle in this simple yet luxurious recipe you’ll crave on chilly evenings.

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Ingredients

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Main Ingredients:

• 4 cups kabocha squash, roasted
• 2 cups cooked butter beans
• 4 cups vegetable broth

Aromatics and Seasonings:

• 1 medium onion (1 cup), chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking Liquid and Fat:

• 2 tablespoons olive oil

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Instructions

1. Preheat the oven to 400F (200C). Halve the kabocha squash, remove seeds, and coat with olive oil. Position cut-side downward on a baking sheet.
2. Roast the squash for 40 minutes until the flesh becomes tender and easily pierced. Allow to cool, then scoop out the soft interior.
3. Heat olive oil in a large pot over medium temperature. Sauté the chopped onion until translucent and softened, approximately 5 minutes.
4. Introduce minced garlic to the pot and cook for 60 seconds, releasing its aromatic essence.
5. Transfer the roasted squash flesh into the pot. Add butter beans, vegetable broth, cumin, and smoked paprika. Season with salt and pepper to enhance the flavor profile.
6. Elevate the mixture to a boil, then reduce heat. Simmer for 15 minutes, allowing the ingredients to meld and develop a rich, cohesive taste.
7. Utilize an immersion blender to transform the soup into a velvety, smooth consistency. Adjust thickness by incorporating additional vegetable broth if needed.
8. Portion the soup into serving bowls. Embellish with fresh herbs or a delicate olive oil drizzle. Serve immediately while warm.

Notes

• Roast squash skin-side down to prevent sticking and ensure even caramelization for deeper flavor profiles.
• Use fresh butter beans or high-quality canned beans for optimal texture and taste, ensuring they’re well-drained and rinsed.
• Adjust spice levels by experimenting with different smoked paprika intensities or adding a pinch of cayenne for extra warmth.
• For a dairy-free, protein-rich version, swap vegetable broth with coconut milk and add toasted pumpkin seeds as a crunchy topping.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 178 kcal
• Sugar: 4 g
• Sodium: 320 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 8 g
• Protein: 7 g
• Cholesterol: 0 mg