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overhead close up of bowl of squash soup with crispy leeks and swirls of cream
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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.
Course Soup
Cuisine American
Keyword creamy squash soups, kabocha squash recipes, roasted kabocha squash, squash bisque
Prep Time 15 minutes
45 minutes
Total Time 1 hour
Servings 8 servings
Calories 199kcal

Ingredients

  • 1 small kabocha squash about 4 pounds
  • 1 15-ounce can great north white beans drained and rinsed
  • 2 tablespoons butter
  • 2 tablespoon extra virgin olive oil
  • 1 leek trimmed and diced
  • 2 cloves garlic chopped
  • 2 springs thyme leaves removed
  • 4 sage leaves roughly chopped
  • ¼ cup white wine
  • 6 cups vegetable or chicken stock
  • ¼ cup heavy cream
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400°F. Cut the ends of the squash off, cut in half and remove the seeds. Slice the squash into 2 to 3 inch pieces. Arrange in a single layer on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes until fork tender.
  • 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. Sauté the leeks until translucent, about 1 minute. Add the garlic and herbs and cook until fragrant, about 1 minute.
  • 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, then add the white beans and chicken stock to the pan.
  • Remove the skin from the cooled squash and add the squash to the soup pan. You should be able scoop the squash from the skin. Cover the pan and let the soup simmer for 10 minutes.
  • Reduce the heat to low. Using a hand blender, carefully, blend the ingredients into a smooth texture. Once all the ingredients are blended smooth, add in the cream. Taste the soup and adjust the seasoning with salt and pepper.
  • Serve immediately or cool and store in an air tight container in the fridge for 5 days.

Notes

  • Kabocha squash is hard!  Be sure to use a sharp knife to cut.  The smaller ones are a little easier to slice (more like a butternut squash).  You can always microwave the squash for 3 to 4 minutes to soften it.
  • It's too difficult and time-consuming to peel the squash before roasting.  Just let it cool until you can handle it and scoop the squash from the skin.
  • You can use any white beans available, they all taste great - navy, great north white beans, cannellini.  In addition, you can substitute butternut squash for kabocha squash for a slightly less sweet but still delicious taste.
  • This soup is great for leftover roasted squash or roast the squash in advance to make this recipe even faster.
  • If you don't have a hand blender, you can use a countertop blender to puree the soup.  As always, be extra careful transferring the hot ingredients between gadgets.

Nutrition

Calories: 199kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 293mg | Potassium: 620mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1937IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg