Recipe: $8.65 | Per Serving: $2.16 | Yield: 4
This creamy kabocha bacon soup is what creamy soup dreams are made of. Kabocha squash is the best squash, and pairing it with bacon makes it an absolute crowd pleaser!
If you haven’t found yourself with a kabocha squash in your grocery cart yet, go get one now before the season ends! These beauties show up in late fall and typically disappear from U.S. stores towards the end of winter. They’re definitely cheapest earlier in the season, and the price usually increases until they’re no longer in stores.
Major chains have them for an even shorter period of time, but markets like MOM’s Organic Market usually carry them through the end of winter.
What is Kabocha Squash?
Kabocha, also known as Japanese Pumpkin, is a a winter squash that is common in Japan and has grown in popularity throughout the U.S. It’s considered a variety of buttercup squash.
What Does Kabocha Squash Taste Like?
Kabocha squash tastes both sweeter and slightly starchier than a butternut squash, but the squash flavor is actually milder. It has a firmer texture than many of it’s seasonal friends, including acorn squash and butternut squash.
Can You Eat the Skin of Kabocha Squash?
Yes! You absolutely can. In Japan, they often remove the skin for soups because they prefer the bright orange color in soups, but the skin is edible and you should definitely eat it!
Is Kabocha Low FODMAP?
Yes! Kabocha squash is Low FODMAP! It has been one of our saving graces as we navigate the first few weeks of Low FODMAP eating, and it’s also one of my favorite starches.
How to Make Kabocha Squash Bacon Soup
I have been making kabocha soup ever since living in Japan back in 2015, but I decided to modify my recipe to make it Low FODMAP, Paleo, and a little higher in calories.
This recipe is super straightforward:
- Cook the bacon. Remove and set aside.
- Chop the squash and add to the pot with the remaining ingredients.
- Simmer for about 20 minutes, then blend either with an immersion blender or in a blender.
- Pour into bowls and top with crispy bacon and any other garnishes.
Paleo: Yes! Paleo, Whole30, Gluten-Free, and Low FODMAP. Feel free to use regular cream or milk if you prefer dairy.
Vegetarian: No, sorry! But you could skip the bacon and this would be vegan! (Try crispy chickpeas instead!)
This creamy kabocha squash soup is packed with flavor from the bacon and creaminess from the squash. The perfect starter or main event!
- 1 kabocha squash (about 2.5 pounds)
- 4 slices of bacon (use sugar-free for Low FODMAP – we use Moink or Pederson’s)
- 3 cups chicken broth
- 3/4 cup coconut milk (from a can)
- 1 teaspoon salt
- optional: red pepper flakes and fresh black pepper
- garnish: arugula microgreens or parsley
- Cut the kabocha squash in half and scoop out the seeds. (Save these for roasting later if you want!) You can also nuke this squash in the microwave for 30 seconds or pre-roast it in the oven to make it MUCH easier to cut. Chop the squash into roughly even pieces.
- Cook the bacon – I like to use kitchen shears to cut the bacon into strips directly into a large pot. Cook until your desired doneness and remove and set aside. (Leave the bacon grease behind!)
- Add the squash to the pot with the chicken broth and salt. Cover and simmer for about 20 minutes.
- Remove lid and check for doneness. A fork should easily go through the kabocha.
- Add the coconut milk and blend! You can use an immersion blender, or wait for it to cool a bit and blend in your regular blender.
- Adjust seasoning and add any additional spices like red pepper flakes or black pepper.
- Divide among 4 bowls and top with bacon and optional garnishes.
Nutrition label includes 2 Tablespoons of bacon fat.
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: kabocha, kabocha squash, low fodmap, whole30 kabocha