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.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

I’m in Paris for a quick 4.5 days.

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-On the Pierre Hermé vs. Laudree macaron debate: Laudree is like the outdated classical cafe you’d find inside a snobby Sak’s Fifth Avenue with the all the usual flavors (although gingerbread was a delicious slightly out of the box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


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.

More soups like this

For similar soups to kabocha squash soup, try creamy carrot soup and coconut delicata squash soup. When I only have sweet potatoes on hand instead of winter squash, I love this red pepper soup.

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

5 from 2 votes

Kabocha Squash Soup with Tart Cherry Drizzle

Servings: 6 servings
Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 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!


  • 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



  • Preheat oven to 400 degrees.
  • Place squash flesh side down on a baking sheet and roast for about 1 hour, turn squash over half way through.
  • Remove from oven and let cool.
  • Place a large pot or dutch oven over medium-high heat. Add coconut oil to the pot.
  • Once coconut oil is melted, add onions and cook for 3-4 minutes until softened.
  • Add garlic and ginger to the pot and cook another minute.
  • 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.
  • Add the chicken broth and milk and stir to combine.
  • Bring the mixture to a simmer and cook for about 5-7 minutes until heated through.
  • Use an immersion blender or process in a blender in batches until smooth.
  • 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.


Serving: 1SERVINGCalories: 250kcalCarbohydrates: 33gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 20mgSodium: 385mgFiber: 4gSugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups + Stews
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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.

    1. 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!

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

  3. 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!

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

  5. Dear Gina, This soup looks beautiful and sounds wonderful. I could go for a bowl this morning!

    What a wonderful surprise trip…I am sure it is beautiful over there. Have a safe trip back. xo, Catherine