Yanee’s Kabocha Squash Soup

At Ohana Bali Spa, nourishment comes from more than massage and relaxation—it’s also about the simple foods that bring comfort, connection, and wellness into everyday life. One of Yanee’s favorite dishes to make for her family is this creamy, flavorful Kabocha Squash Soup, a recipe rooted in warmth and simplicity.

Kabocha squash grows beautifully here in Hawai‘i—easy to plant, generous in harvest, and so sweet when roasted that it makes the perfect base for a comforting soup. If you’ve ever grown kabocha in your backyard or seen it overflowing at farmers’ markets, you already know why it’s such a beloved local staple.

kabocha squash
kabocha squash

Why Kabocha?

Kabocha’s natural sweetness and creamy texture make it one of the best squashes for soup. Roasting brings out even more depth and richness, transforming a simple ingredient into an irresistibly smooth, nourishing bowl of goodness.

This version is flexible, wholesome, and layered with flavor. I like to use Costco’s mixed nut & cranberry trail mix, which gives the soup a subtle sweetness and a delicious nutty finish.

Ingredients

Base Ingredients

  • 1 lb kabocha squash, peeled, seeded, and cubed
    (Butternut or acorn squash work too if needed!)

  • 1 medium onion, chopped

  • 3–4 cloves garlic, minced

  • 4 cups chicken or vegetable broth

Flavor & Texture Add-Ins

  • Salt & black pepper, to taste

  • 1 cup milk of choice
    (coconut milk, whole milk, almond milk, or other non-dairy milk)

  • 1 cup mixed nuts
    (Recommended: Costco trail mix with nuts and dried cranberries)

  • Optional: Thinly sliced green apple for brightness

  • Olive oil, for roasting

Optional Spice Experiments

Try adding one or more for a unique twist:

  • Sage

  • Cinnamon

  • Nutmeg

  • Ginger

How to Make Yanee’s Kabocha Squash Soup

1. Roast the Squash

Roasting helps concentrate the natural sweetness—highly recommended!

  1. Preheat oven to 425°F (220°C).

  2. Cut squash into chunks and toss with 2 tbsp olive oil, salt, and pepper.

  3. Spread on a baking sheet and roast 40–45 minutes, until tender and lightly caramelized.

2. Build the Soup Base

  1. In a large pot, sauté onion and garlic until soft and fragrant.

  2. Add roasted squash and 4 cups broth.

  3. Bring to a boil, then lower to a simmer for 30 minutes.

3. Blend Until Silky

  1. Transfer to a blender carefully (or use an immersion blender).

  2. Add mixed nuts/trail mix and blend until smooth and creamy.

  3. Season with additional salt and pepper and other spices as desired.

4. Add the Creaminess

Return the blended soup to the pot over medium heat.
Stir in Milk of choice.

Taste and adjust seasoning. Add green apple slices if you enjoy a light tang.

5. Serve

Serve warm with:

  • Whole-wheat bread

  • Sourdough

  • Toasted baguette

  • Gluten-free bread

finished kabocha squash soup

Make It Your Own

This recipe is wonderfully adaptable. Try adding cinnamon for warmth, sage for earthiness, or even a pinch of chili for heat. Kabocha is forgiving and flavorful—it welcomes creativity.

Whether you grow your own squash in the Hawaiian sunshine or pick one up at a local market, this soup is a beautiful way to bring comfort and nourishment into your home.

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