(Note: this post was originally published on December 8, 2019. It has since been updated with a few tweaks.)
If you're looking for comfort food that's actually healthy, this cozy squash soup with herbs is for you. It's the ultimate warming dinner for a cold fall or winter night. But unlike most comfort food recipes, this one is entirely plant-based, hydrating, and loaded with nourishing squash.
This vegan squash soup is easy too. It requires just a few ingredients and the cooking time is mostly hands-off. Additionally, because you can make a double-batch and freeze leftovers for later, this recipe is a winner for busy weekday meal prep. Once you try this decadently creamy kabocha squash soup, you may never want to go back to boring butternut squash again.
The star of this cozy soup is my own personal favorite winter squash: kabocha. They're a bit harder to find than butternut, but you'll be amazed by the taste and texture.
Kabocha squash are large, have dark green skin, and have the shape of a partially-flattened pumpkin. They come in a wide variety of sizes, so you can easily use two small squash for this recipe if you can't find a large one. Kabocha squash have a mild, sweet flavor and are less assertive than other varieties.
The other divine thing about kabocha squash are their unique texture. Their flesh is very dense and creamy. Because of that, kabocha make the most wonderfully decadent, silky soup. If you've never tried making a kabocha squash soup before, prepared to be wowed.
This vegan squash soup is easy to make. You'll just roast the kabocha in the oven while sauteing an onion in a soup pot. Then you'll add vegetable stock to the pot, scoop the squash out of the skin and add it to the pot, toss in three iconic fall herbs (rosemary, sage, and thyme), and blend it all until creamy. Although it takes a while for the squash to roast, the cooking time for this recipe is almost entirely hands-off.
This squash soup with herbs is a luxurious, cozy, wholesome bowl of fall goodness. It's wonderful as a main course (especially with fun toppings, see below) or as a side dish, and it reheats beautifully. It also freezes well, so stash some in your freezer and save it for a busy evening.
Adding your toppings of choice is a fun way to customize this soup and to make it feel meal-worthy. Some topping ideas include roasted pepitas or pecans, homemade croutons or crispy chickpeas, a drizzle of balsamic, your favorite crackers, or a dollop of coconut cream. Just make sure to add any toppings right before serving so that they don't get soggy.
Here's what you'll need for this squash soup with herbs, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Whether you're a kabocha newbie or a long-time kabocha lover, this cozy squash soup with herbs will be your new best friend for a chilly winter evening. The sweetness of the squash paired with the fragrant fall herbs is a lovely combination. The creamy texture is pure bliss.
If you have a busy week coming up, give this kabocha soup a try. If you make a big batch over the weekend, you can easily reheat leftovers for a few nights and have fast, comforting, nourishing meals ready for hectic weekdays.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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This rich, cozy, vegan squash soup unites sweet kabocha squash with iconic fall herbs. It's comforting, hearty, and perfect for a chilly winter day.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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