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Soup • American

Roasted Kabocha Squash and White Bean Soup Recipe

Hello fall flavors in a bowl! Roasted kabocha squash makes this soup absolutely perfect with sweet squash taste, hearty white beans, and fresh herbs.

4.8 from 142 votes
60 mins
Total Time
8
servings
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Roasted Kabocha Squash and White Bean Soup

How to Make the Best Roasted Kabocha Squash and White Bean Soup

Fall is the perfect season for roasted kabocha squash soup—a warming, silky-smooth creation that brings together the natural sweetness of roasted squash with the earthiness of white beans and fragrant herbs. This creamy soup captures all the cozy flavors of autumn in a single bowl.

The magic of this recipe lies in its simplicity and the quality of its ingredients. Roasting the kabocha squash until fork-tender caramelizes its natural sugars, creating a deep, rich flavor that forms the foundation of this soup. Combined with hearty white beans, a aromatic blend of thyme and sage, and a finishing touch of heavy cream, every spoonful delivers comfort and nutrition.

Perfect for weeknight dinners or special occasions, this roasted kabocha squash and white bean soup is sure to become a fall favorite. Serve it hot with crusty bread, a drizzle of quality olive oil, or a dollop of crème fraîche for an extra touch of elegance.

Roasted Kabocha Squash and White Bean Soup

Roasted Kabocha Squash and White Bean Soup

Hello fall flavors in a bowl! Roasted kabocha squash makes this soup absolutely perfect with sweet squash taste, hearty white beans, and fresh herbs.

4.8 from 142 votes
CourseSoup
CuisineAmerican
Keywordcreamy squash soups, kabocha squash recipes, roasted kabocha squash, squash bisque
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings8 servings
Calories199kcal
AuthorRare Ivy
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Ingredients

Main Ingredients

Instructions

Prepare the Squash

  1. Preheat the oven to 400°F. Cut the ends of the squash off, cut in half and remove the seeds.
  2. Slice the squash into 2 to 3 inch pieces. Arrange in a single layer on a sheet pan.
  3. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
  4. Roast in the oven for 25-30 minutes until fork tender.

Build the Soup

  1. While the squash cools, start the soup. In a heavy bottom soup pot, melt the butter with 1 tablespoon of olive oil over medium heat.
  2. Sauté the leeks until translucent, about 1 minute. Add the garlic and herbs and cook until fragrant, about 1 minute.
  3. Deglaze the pan with white wine (or substitute a little stock if you don't want wine). Let it simmer for about 30 seconds to 1 minute.
  4. Add the white beans and chicken stock to the pan.
  5. Remove the skin from the cooled squash and add the squash to the soup pan. You should be able to scoop the squash from the skin.
  6. Cover the pan and let the soup simmer for 10 minutes.

Finish and Serve

  1. Reduce the heat to low. Using a hand blender, carefully blend the ingredients into a smooth texture.
  2. Once all the ingredients are blended smooth, add in the cream.
  3. Taste the soup and adjust the seasoning with salt and pepper.
  4. Serve immediately or cool and store in an airtight container in the fridge for 5 days.

Notes

  • For a creamier texture, blend only part of the soup to maintain some chunkiness.
  • You can substitute the white wine with vegetable stock if preferred.
  • Soup can be made ahead and reheated gently on the stovetop.
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