Kabocha (Auyama) Squash Soup


Over the past 12 years of traveling back and forth to Colombia, i have slowly fallen in love with Auyama, a winter squash, known as Kabocha (the Japanese variation) here in the States.

Then in December 2018 i just simply became crazy obsessed with it when I was visiting some friends in Dominican Republic, where her amazing chef would make us a Auyama pure and it was finger licking good.

In the coast of Colombia the Auyama soup is a very common dish, and it almost always has some type of a milk/creme and it is not as healthy as one would think.

For the past four or five months I have played with my own little recipe, to make it as healthy and delicious as possible.

I hope you guys really enjoy it and,


  • 1 Kabocha

  • Leek, about 2-3 sliced rings

  • Himalayan pink salt (according to your taste)

  • Black pepper crushed (according to your taste)

  • Cumin seed, (about 1-2 tbsp)

  • Oregano, dried (about 1-2 tbsp )

  • Fresh parsley, (about a handful )

  • Goat Butter (optional, 1 small tbsp)

something I like to say about my recipes and the way I cook, unless it is baking, I almost never measure my ingredients, I do everything visually and I do the taste test.

The Kabocha skin is a very tough one, and if you try to slice it and spoon out the seeds, well it is a very challenging task, at least for me.

So if you bake the squash first then it is much easier and faster to skin it.

  1. Slice your kabocha into two halves, if you can , if it is too hard then bake it as a whole. Bake your kabocha at 350 for about 8-10 minutes

  2. Then you can slice it into two, if you had baked it as whole, spoon out the seeds, and take the skin off.

  3. Slice your leek, from the bottom, into 2-3 rings, and wash, then dice them to small pieces.

4. Bring 1 to 1 1/2 cup of water to boil, reduce heat to medium or high-low, add all your ingredients, with the exception of the parsley, mix well and cover

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5. Make sure to stir your Kabocha soup every 3-5 minutes, and as the squash starts to cook and get softer, your soup will become thicker, so gradually add about a cup of warm water.

*Kabocha is a very fibrous vegetable, and when you cook it in a soup, it will thicken the dish quickly, that is why it is a good idea to have about a cup of warm water handy.

6. After about ten minutes of cooking, the kabocha will be pretty soft and easy to mash, best way for me and the quickest is to use a fork to mash it up so all the lumps come out.

If however you like to do it with a mixer/food processor that is fine as well, I personally like my kabocha soup a bit thick, more like creme

7. Now comes the time for the Goat Butter or Ghee, as I mentioned before you can skip this step.

* I do it because as a Vata dominant person I need my food to have a bit more fat or richness to it to help me with inflammation. Also it TASTES AMAZING !!!!!

8. Lastly add your handful of diced fresh parsley, let it cook for about 3-5 minutes more and ENJOY

sarrah zadehComment