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Cinnamon Ginger Kabocha Squash Soup with Tart Cherry Drizzle

This creamy kabocha squash soup with notes of cinnamon and ginger is topped with a tart cherry drizzle and pecan cherry crumble. Grab and bowl and get cozy this fall!

Cinnamon Ginger Kabocha Squash Soup with Tart Cherry Drizzle in two white bowls.

I’m in Paris for a quick 4.5 days.

It’s the most random trip ever (she entered a recipe contest on the spur of the moment, ended up being a finalist and then got to bring a guest for free to the cook off…in Paris) and after about 6 hours of sleep in the last 48, we’re back in our hotel room after a solid 6 hours of walking around the city and seeing some sights.

A few thoughts from Paris so far:

-Americans are still just as obnoxious, even all the way across the Atlantic. Overheard today in line at Notre Dame…

Him: “she said admission is free but to get in the queue”

Her: “the what?”

Him: “the queue”

Her: “what’s that?”

(all done in a thick redneck accent)

-On the Pierre Hermé vs. Laudree macaron debate: Laudree is like the outdated classical cafe you’d find inside a snobby Sak’s Fifth Avenue with the all the usual flavors (although gingerbread was a delicious slightly out of the box flavor).

Whereas Hermé is like the hip new chef in town putting foie gras (yes, seriously, we bought a foie and fig macaron) in your cookies.

Our vote is Hermé.

-When the weather says sunny and 60, it really means cloudy, feels like 50 at best and some occasional rain showers that will force you into a shoebox sized creperie for lunch wishing for a bowl of the cinnamon ginger kabocha squash soup sitting in your fridge at home, 3,500+ miles away to go along with your buckwheat, fried apple, goat cheese and ham galette and warm you up.

I didn’t get my kabocha soup (or the special hot wine they advertised and then were out of when I tried to order it!) but the crepe was pretty killer.

Pan fried apples…so much yes.

Kabocha Squash Soup topped with nuts in a white bowl.

Why I Love This Kabocha Soup

If you’re looking for that perfect fall/winter soup to warm you up though (in the absence of a cutesy Parisian creperie), I highly suggest this kabocha soup recipe.

As I mentioned in this guide to winter squash, I’m obsessed with kabocha.

It’s hands down my favorite squash of the season. Although closely rivaled by buttercup squash, which is eerily similar in taste. You can use either in this buttercup squash soup actually.

Sweeter than butternut (and with half the carbs – yay for eating more!), it makes the perfect creamy soup that pairs wonderfully with cinnamon and ginger.

It’s also great as stuffed kabocha squash and kabocha squash chili!

Roasting it is equally delicious and if you do so, swap it out in this koginut squash bowl for a lovely fall meal!

To help balance the creamy sweetness, I drizzled it with tart cherry juice concentrate for some zing. Don’t skip the pecan tart cherry crumble topping either because:

1. texture
2. more zing
3. I said so.

Creamy Kabocha Squash Soup with a Tart Cherry Drizzle and chopped pecans.

Ingredients Needed

  • kabocha squash
  • coconut oil
  • yellow onion
  • garlic, minced
  • fresh ginger, minced
  • cinnamon
  • pinch red pepper flakes
  • chicken broth – you could also use veggie broth
  • 2% milk (or sub with a non-dairy milk if preferred)

TOPPING

How To Make Kabocha Squash Soup

Roast the kabocha squash in the oven at 400 degrees for 1 hour with the flesh side down. Flip the squash halfway through. Remove from the heat and let cool.

Heat a large pot over medium heat, then add the coconut oil, and cook the onions until they are soft.

Stir in the garlic and ginger. Add the cinnamon and red pepper flakes. Stir then add the roasted kabocha squash.

Pour in the broth and milk. Simmer until it’s heated all the way through.

Transfer to a blender or use an immersion blender directly in the pot, blend in batches until smooth.

Serve in your favorite soup bowls, and drizzle the tart cherry concentrate, a pinch of pecans, and cherries.

Fall Kabocha Squash Soup in a white bowl with a spoon.

FAQs and Expert Tips

How do you cut kabocha squash for soup?

This squash variety can be tough to cut, so if needed you can microwave it for a couple of minutes to softened it up. Cut off the stem, then cut it in half, then in half again so you have quarters.

Scoop out the seeds and stringy parts in the middle then roast it. Because we are pureeing this squash soup, it doesn’t matter how big or small the pieces are.

Is the skin of kabocha squash edible?

You can eat it, but it’s really tough when raw so you would want it cooked. For recipes like soup, I don’t recommend adding the peel because there is a hard rind that goes down the side before you get to the flesh of the squash.

Is kabocha the same as pumpkin?

Technically, kabocha is a Japanese winter squash that translate to pumpkin. They are much smaller and denser than the standard pumpkin you may be thinking of common in the U.S. though. Because the flesh is so dense, it’s great for roasting, grilling and sautéing because it doesn’t get mushy.

How to Store Leftover Kabocha Squash Soup

Keep the leftover soup in the fridge for up to one week or freeze once it has cooled.

To reheat, thaw in the refrigerator overnight, then warm over low heat while stirring occasionally.

For more soups like this kabocha squash soup, try creamy carrot soupcoconut delicata squash soup.

This copycat Panera tomato soup and this creamy broccoli soup are also decadent and delicious!

Kabocha Squash Soup with Tart Cherry Drizzle

Kabocha Squash Soup with Tart Cherry Drizzle

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

This creamy cinnamon ginger kabocha squash soup is topped with a tart cherry drizzle and pecan cherry crumble. Grab and bowl and get cozy!

Ingredients

  • 1 kabocha squash, quartered
  • 1 tablespoon coconut oil
  • 1 small yellow onion, sliced or coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 tablespoon fresh ginger, minced
  • 2 1/2 teaspoons cinnamon
  • pinch red pepper flakes
  • 2 cups chicken broth (or vegetable broth)
  • 2 cups 2% milk

Topping

Instructions

  1. Preheat oven to 400 degrees.
  2. Place squash flesh side down on a baking sheet and roast for about 1 hour, turn squash over half way through.
  3. Remove from oven and let cool.
  4. Place a large pot or dutch oven over medium-high heat. Add coconut oil to the pot.
  5. Once coconut oil is melted, add onions and cook for 3-4 minutes until softened.
  6. Add garlic and ginger to the pot and cook another minute.
  7. Add the cinnamon and red pepper flakes, stir to coat then add the kabocha flesh (it should come right out of the skin after roasting) to the pot.
  8. Add the chicken broth and milk and stir to combine.
  9. Bring the mixture to a simmer and cook for about 5-7 minutes until heated through.
  10. Use an immersion blender or process in a blender in batches until smooth.
  11. Ladle the soup into serving bowls then drizzle with the tart cherry concentrate (about 1 tablespoon per bowl) and top with a pinch of the chopped pecans and cherries.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 385mgCarbohydrates: 33gFiber: 4gSugar: 19gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Natalie

Thursday 15th of September 2022

How did I miss this lovely soup from your recipes?! Its color and taste are amazing. Even the kids loved it, thanks!

carrie

Saturday 4th of January 2020

I made this according to the recipe, with 2.5 teaspoons cinnamon. I am thinking this is a misprint? Turned the soup brown, and cannot combat the strong taste of cinnamon.

Running to the Kitchen

Saturday 4th of January 2020

I went back and checked my notes, as it's been awhile since I made this but the recipe is as written. I can't imagine that amount turning the entire soup brown. You're sure you used teaspoons not tablespoons? Sorry you had trouble with it, I'm going to remake this soon to double check!

Dr. Jennifer Weinberg MD MPH | Simple Pure Whole Wellness

Friday 13th of November 2015

I love kabocha squash too and this soup sounds perfect for right now! The topping really takes it over the top. Thanks!

nicole ~ Cooking for Keeps

Thursday 12th of November 2015

Haha that's exactly how I remember Paris weather. At least you have lovely food and wonderful shops to distract from the no-so-great weather. Soups like this are exactly what I need on a blustery day - beautiful!

heather @french press

Thursday 12th of November 2015

first - paris....So jealous right now, and then ...this soup - it is just so gorgeous!! cannot wait to try it

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