Filipino Roasted Kabocha Soup

This roasted kabocha soup is inspired from ginataang kalabasa, with coconut milk and bagoong to give it a rich, savory edge. Roasting the kabocha first brings out its natural sweetness and gives this squash soup a deeper, toastier flavor!

Ingredients and substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Kabocha: The star of the soup. Kabocha is one of the many varieties of winter squash, it has deep green skin, with the insides being a vibrant yellow. They’re also naturally sweet, kind of like a cross between a sweet potato and a pumpkin. Butternut squash is a good substitute.

Coconut milk, lime juice, Bagoong guisado: Gives the soup richness, a little tang, and an umami, funky edge. Bagoong guisado is a Filipino fermented shrimp paste that can be found in most Filipino or Southeast Asian grocery (more on bagoong here), but in a pinch, you could also substitute it with fish sauce to taste.

Onion, garlic, ginger: These form the aromatic base and balance the sweetness of the kabocha and coconut milk.

Olive oil, butter: To add richness and to become the backbone to roasting the kabocha and sautéing the aromatics.

Instructions

*The Recipe Card below includes all the full detailed instructions!

Roast the kabocha chunks in a 400°F oven coated with olive oil, salt, and pepper, until fork-tender. Peel off its skin and discard.

Sauté the onions, garlic, ginger, and bagoong in the butter.

Add in the coconut milk, water, lime juice, and roasted kabocha. Let simmer.

Blend the soup until smooth and no large chunks remain. Serve warm.

Cooking Tips

Roast until completely tender: Different ovens and uneven cutting of the kabocha can alter the speed of roasting. Be sure to check the flesh of the kabocha that a fork or sharp knife can pierce easily with little to no resistance.

Adjust the consistency after blending: Depending on the size of your squash, the soup may vary from being thicker to thinner from batch to batch. Add a little water after blending as needed until it’s creamy and pourable.

How to serve: Finish the soup with cilantro, freshly cracked black pepper, and a drizzle of coconut milk. I like serving it with toasted sourdough bread on the side!

Craving for more delicious Asian meals? Here are some recipes that you might love:

• Yaki Udon (Japanese Stir-Fried Noodles)
• Taiwanese Popcorn Chicken
• Soy Marinated Filipino Ribs
• Chili Oil Sinangag (Filipino Garlic Fried Rice)

Filipino Roasted Kabocha Soup

Recipe by Ian

4.8 from 5 votes

Course: Appetizers, SidesCuisine: Filipino

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

This roasted kabocha soup is inspired from ginataang kalabasa, with coconut milk and bagoong to give it a rich, savory edge. Roasting the kabocha first brings out its natural sweetness and gives this squash soup a deeper, toastier flavor!

Cook Mode

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Ingredients

• 1 medium kabocha squash, seeds removed and cut into chunks

• 2 tablespoons extra virgin olive oil (or any neutral oil)

• Kosher salt, to taste

• Ground black pepper, to taste

• 2 tablespoons unsalted butter

• 1 small onion, sliced

• 2 garlic cloves, minced

• 1/2 teaspoon minced ginger

• 1 teaspoon bagoong guisado

• 1 can (~400 ml) coconut milk

• 1 1/2 cups water, as needed

• 1 teaspoon lime juice

• Cilantro leaves, optional

Directions

• Pre-heat your oven to 400°F. Place the kabocha chunks on a parchment-lined baking tray and drizzle with the olive oil, along with a liberal sprinkle of salt and pepper. Using clean hands or tongs, toss the kabocha chunks gently to coat. Once the oven is to temperature, bake for 30 to 45 minutes, or until a fork or sharp knife pierces the kabocha easily with little to no resistance. Once tender, let cool slightly. Peel off and discard the green skin, then set aside.
  
• In a medium pot over medium-high heat, melt the butter. Sauté the onions until softened, abut 2 minutes. Add in the garlic and ginger, and continue to sauté for another minute until fragrant. Finally, add in the shrimp paste, and sauté for an additional minute.
• Add in the coconut milk, water, and lime juice, along with the roasted kabocha chunks. Bring this to a boil, then cover and lower the heat to medium-low to simmer for ten minutes, stirring occasionally.
• Using a hand blender or stand blender, blend the mixture until completely smooth and no large chunks remain. The texture should be creamy and pourable (you may add water a tablespoon at a time to achieve this). Taste the soup and adjust with more salt and pepper, as needed.
  
• Transfer the soup to individual serving bowls. Garnish with a few cilantro leaves and a drizzle of coconut milk, if desired. Serve warm.

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