Sesame Kabocha Squash Soup (vegan)

This creamy spiced soup will bring you warmth for the rest of winter. The kabocha squash combined with ginger and toasted sesame oil makes for Asian-inspired flavors while soothing your digestive system.

Recipe Stars

Toasted Sesame Oil has a deep, rich and almost nutty flavor that takes this soup to the next level! This is much more flavorful than regular sesame oil, make the trade up for a delicious upgrade.

Kabocha Squash is super high in Vitamin A (one serving will give you 70% of your daily intake) which is important for your immune system – it’s also rich in fiber, iron and Vitamin C. It’s flavor is similar to butternut but a bit deeper and sweeter.

Stimulating digestion, ginger shines in this warming soup both in flavor and function. The anti-inflammatory properties of ginger will help ward off or heal any pathogens in the body, a perfect soup to serve if you’re feeling under the weather!

The pinch of coriander in this soup also adds to the richness and warmth – some interesting benefits of coriander include: treatment of skin inflammation, high cholesterol levels, mouth ulcers, anemia, indigestion, menstrual disorders, skin disorders, and blood sugar disorders. You might consider using more of it as a seasoning!


serves 4-6

  • 1 medium kabocha squash
  • 2 Tbsp coconut oil
  • 1 medium yellow onion
  • 2 tsp toasted sesame oil
  • 2 Tbsp coconut aminos
  • 1/4 tsp coriander, ground
  • 2 Tbsp ginger, minced
  • 2 cloves garlic, minced
  • 3 cups unsalted vegetable stock
  • sea salt, pepper to taste


  1. Pre-heat oven to 400f degrees and line a baking sheet with parchment paper, slice kabocha squash in half and roast for approx. 30-35 minutes flesh side down.
  2. In the meantime, chop onion and mince garlic and ginger. Heat coconut oil in a heavy bottom pot over medium-low heat. Add the onion and sauté for for approx. 8 minutes, add a pinch of salt and pepper as they soften, move around with a wooden spoon.
  3. Next, add in the minced garlic and ginger and continue to stir. Add in the coriander and more salt and pepper to taste.
  4. Add the vegetable broth, toasted sesame oil and coconut aminos to the pot and raise heat to medium-high.
  5. When the squash is ready, spoon out the flesh and add to the soup. Bring to a light boil and then remove from heat.
  6. Either blend with a hand-held emulsion blender or carefully pour the soup into your stand blender until smooth. Add garnish and seasonings and serve!


Hope you enjoy!
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  • Traci | Vanilla And BeanFebruary 28, 2017 - 5:21 pm

    I adore all the goodness in this luscious soup, Alison. I’ve one last whole kabocha left and some frozen puree in the freezer for safe keeping. It’s SO versatile and absolutely delicious! I love the warming spices you added to bring all the flavors together too. Delicious and beautiful my dear! xo


  • Toni DashNovember 11, 2020 - 3:49 pm

    This is really a delicious meal!! My family loves soup during this time of year! Thanks for this! They loved it! ReplyCancel

  • JennNovember 11, 2020 - 3:57 pm

    This is an amazing recipe. So flavorful, easy, and the color – wow! The spices put it over the top!ReplyCancel

  • Priya LakshminarayanNovember 11, 2020 - 3:59 pm

    OMG your soup looks amazing! I am drooling over it! ReplyCancel

  • DanniiNovember 11, 2020 - 4:07 pm

    This looks like such a hearty and delicious soup. Love the colour too.ReplyCancel

  • MichelleNovember 12, 2020 - 10:35 pm

    Such a pretty soup! I really love the flavor the ginger adds.ReplyCancel

hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.