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