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Kabocha Squash soup| Healthy Vegan Soup

Delicious and healthy, this kabocha soup with keep you going all! It's made for cold days as it's so comforting and easy to make! Try it!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soups
Cuisine: Haitian
Servings: 7
Author: Michaelle Barbor


  • 3 lb of kabocha squash whole or pre-cut
  • 5 cups of veggie broth
  • 1 cup chopped cabbage
  • 1 teaspoon of thyme
  • 3 cloves of smashed garlic
  • 1/4 cup of celery chopped
  • 1/3 cup of celery leaves
  • 1/3 cup of fresh parsley chopped
  • 1 teaspoon of salt or to taste
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of all-purpose spice
  • add little fennel if you have any on hand
  • 1/3 cup chopped leeks or spring onions


  • Heat up the oven to 375 degrees. On a parchment-lined baking sheet add the sliced and seeded squash. Bake for 30 to 45 minutes or until soft. Don't let it burn you want a yellow soup, not brown.
  • Bake it skin side down. Reserve the seeds for later use.
  • Once the squash is cooked and cooled down, scoop the flesh out, add to food processor. Pulse until smooth. You can also use a hand blender.
  • In a large pot on medium heat, transfer the squash mixture along with the remaining ingredients, combine well
  • Let cook for 20 minutes or until all of the rest of the vegetables are cooked.


Some people love adding a few pieces of pasta. or 1/2 cup coconut milk.