Peanut Butter Kabocha Squash Soup + Instant Pot Kabocha Squash Soup

Hey friend. Time to share another one of my comfort in a bowl recipes loved by the entire family.  Yeao that would be this Kabocha Squash  Soup that always hits the spot with its smooth, rich, velvety and creamy *lick your bowl* clean taste. 

Even better is that this full of flavor easy soup has minimal prep and is made entirely with budget friendly pantry staples so you can quickly whip it up for weeknight suppers, impromptu lunches and more. Just like my easy Parsnip Soup and Beets Soup.

Using long lasting Japanese squash and frozen veggies makes this an easy pantry meal that you will come back to again and again. You can totally make this with fresh veggies if you have those and prefer them.

What Is Kabocha Squash?

Kabocha is an awesome creamy Japanese Winter Squash that can be roasted, stewed, cooked in soups and casseroles and curries. It make a great pantry staple vegetable because.

1. A whole kabocha squash lasts for 3-4 months in a cool dry place.
2. You can peel and cube it and freeze it yourself.
3. You can buy it frozen and store in your freezer till need.
4. It is high in fibre and lower in calories compared to other squashes.

Reasons Why You’ll Love this Soup

• It is healthier with creaminess coming from only the kabocha squash and peanut butter (NO CREAM).
• It is full of protein from the peanut butter.
• It has only 6 essential ingredients with a few optional add-ons.
• It tastes absolutely divine in a lick your bowl kinda way.
• Easy to prep ahead for a freezer-friendly meal.

Vegan Kabocha Squash Soup Tools

How To Make Kabocha Squash Soup

1.  Heat oil and saute onions for about 5-7 minutes until soft.
2. Add garlic and Kabocha squash and fry for a couple of minutes.
3. Add the broth, peanut butter and chilli (if using), season cover and simmer until the squash softens.
4. Let the soup cool down, then blend.

And there you have it….

Make Instant Pot Kabocha Squash Soup

1. Add all of the ingredients to the Instant Pot insert. Add the peanut butter last at the top and do not mix.
2. Place the lid on your Instant Pot and lock. Set the vent to ‘sealing,’ position.
3. Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
4. When cooking time is done, perform a quick pressure release.
5. Then let the squash soup cool for a few mins before puréeing with an Immersion blender.
6. Dish up into bowls, add the toppings of your choice, and serve.

Kabocha Soup Recipe Tips

• You can substitute the the squash with pumpkin, butternut squash or similar squashes.
• If using fresh kabocha you can roast it first if you prefer. But that means you would reduce the cooking time of the soup.
• You can substitute the the squash with pumpkin, butternut squash or similar squashes.

Easy Variations And Substitutions

This version  is good as is. But if you want to then you can mix and match with a teaspoon or so of different herbs and spices and other vegetables to suit your taste. Other ingredients you can add include;

• Creole Seasoning.
• Fajita Seasoning.
• Smoked chipotle paste
• Shallots
• Sweet peppers
• Dried oregano

Add Coconut Milk – You can easily convert this to have coconut milk instead. Simply omit the peanut butter and add in half a cup of coconut milk at the end of cooking.

Add coconut milk and curry – omit the peanut butter, then add some curry before the broth and add in half a cup of coconut milk at the end of cooking.

Make Ahead And Meal Prep

Can You Freeze This Soup?

Yes! This vegan soup is super freezer-friendly, which means it is ideally suited for meal prep. Simply whip up a batch (or double or even triple) and then store in the freezer until you’re ready to use. Just follow these easy steps for freezing, thawing and reheating it:

Prep Ahead – Make ahead and refrigerate for up to 3 days in an airtight container.

 Freeze It

• Let the soup cool down then transfer into these very handy Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store the soup in the freezer for 3 months.

Thaw It

• Remove the soup from the freezer the night before needed and let it thaw in the fridge.
• For a faster thaw, you can add the bagged soup into a microwave and thaw according to the microwave’s instructions.
• Transfer the thawed soup into a bowl and reheat in a microwave.
• Or transfer the thawed soup into a saucepan and reheat over low to medium heat.
• Do use a stick blender to mix the soup if is separates.

Serving Suggestions

• Easy No Knead Bread.
• Instant Pot Corn Bread.
• Homemade Corn Tortillas.

Other Vegan Soup Recipes

• Creamy Instant Pot Tomato Soup + Stovetop Version.
• Easy Bean Soup.
• Instant Pot Mexican Lentil Soup.
• Low Carb Instant Pot Cauliflower Soup.
• Easy Vegan Pumpkin Soup.
• Creamy Spinach Soup.
• Easy Chickpea Soup.

A little bit of life…

We recently spent the day tracking ‘bears’ in the woods around us. You would be amazed how many things look like bear foot prints even when you are a little bit cold and a whole lot of hungry. Oh the things we do for fun. Folks, it was great coming back in to a warm kitchen and a steaming bowl of this Peanut Butter Kabocha Soup.

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