Velvety smooth and easy to make, this creamy roasted kabocha and fennel soup is perfect for enjoying on chilly nights! Wedges of kabocha squash and fennel are roasted until very tender then blended with cashews, garlic, and herbs for a subtly sweet and savory soup. This easy vegan soup can be enjoyed as a side or paired with your favorite bread for a light plant-based meal.
There’s a reason this kabocha squash soup recipe has been on the blog for over a decade…it’s really dang delicious! I used to make this soup at yoga retreats during fall and winter because it’s super cozy and grounding. You get a bit of sweetness from the kabocha and fennel along with earthiness from the sage and a hint of smoky spices from the chili powder. Since cashews lend richness and creaminess, this soup is entirely vegan! And, it’s pretty easy to make since you’re just roasting and blending rather than standing over a soup pot forever. I hope you enjoy it as much as I do!
Notes on Ingredients and Substitutions
Kabocha squash is typically fairly easy to find during fall and winter but in the event that it’s not available, a great easy-to-find sub would be a large butternut squash. Chili powder lends a subtle smoky spice but if you prefer, you can go simpler with an equal amount of smoked paprika instead. Cashews lend richness and contribute to the smooth texture of the soup so I do not recommend using another nut. The vegetable bouillon cube lends depth of flavor without the added liquid of vegetable stock. If you prefer using stock, you can sub all or some of it for the 3 cups of water that are called for.
Tips for a Super Smooth and Creamy Soup
A high speed blender will do most of the lifting, but it all starts in the oven! Make sure you roast the kabocha and fennel until very tender. A knife should be able to pierce or cut into them like butter. The veggies will need liquid in order to blend into a very smooth and creamy consistency which is why I’ve instructed to leave some of the cashew milk mixture in the blender. You might have to blend the veggies in two batches if you have a smaller blender. Other than that, keep blending away until you have a super smooth consistency.
Creamy Roasted Kabocha and Fennel Soup in 6 Easy Steps
More Cozy Soups for Fall and Winter
I’m definitely not a soup all year round sort of person. But when fall and winter roll around? Give me all the soups! If you love a creamy soup, I highly recommend this roasted carrot soup. Carrots, shallot, and garlic are roasted with garam masala until super tender then blended into a creamy soup topped with lemony yogurt and crispy lentils. If you like brothy soups with texture, try this cozy orzo soup with butternut, white beans, and sage pistou. The orzo cooks right in the flavorful broth making this a great, one-pot meal. For all of the soup recipes on the blog, head here.
Creamy Roasted Kabocha and Fennel Soup (vegan)
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Velvety smooth and easy to make, this creamy roasted kabocha and fennel soup is perfect for enjoying on chilly nights! Wedges of kabocha squash and fennel are roasted until very tender then blended with cashews, garlic, and herbs for a subtly sweet and savory soup. This easy vegan soup can be enjoyed as a side or paired with your favorite bread for a light plant-based meal.
Ingredients
- 3/4 cup raw cashews
- 1 medium kabocha squash
- 2 medium fennel bulbs
- Olive oil
- Sea salt, to taste
- 5 un-peeled garlic cloves
- 3 cups water
- 10–12 fresh sage leaves
- 1 teaspoon fresh thyme leaves
- 1 vegetable bouillon cube
- 1/2 teaspoon chili powder, or smoked paprika
- 1 medium lemon, juiced
- Roasted pumpkin seeds, optional for serving
- Chopped fennel fronds, optional for serving
Instructions
Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
Add the cashews to a heat-proof bowl and cover them with boiling water. Allow them to soak for at least 15-20 minutes.
Rinse any dirt off the kabocha then cut it in half. Sccop out and discard the seeds and pulp. Cut each of the halves in half again so that you have 4 wedges. Remove any stems and fronds from the fennel. Reserve some of the fennel fronds for garnish. Slice each fennel bulb in half lengthwise and remove the core from each half. Cut each fennel half in half. Arrange the fennel, squash, and un-peeled garlic cloves on your lined baking sheet so that nothing is overlapping. Drizzle the squash and fennel with some olive oil and season with a couple of pinches of salt. Roast the squash, fennel, and garlic for approximately 45-60 minutes until the squash and fennel are very tender. Keep an eye on the fennel as it may be ready much sooner than the kabocha.
While the veggies are roasting, drain and rinse the cashews then add them to a blender along with the water, sage, thyme leaves, and bouillon cube. Run the blender on high until liquified (it should look like cashew milk). Add half of this mixture to a large pot, leaving the remaining half in the blender.
When the veggies are done, remove them from the oven and let them cool a bit until you can safely handle them. Add the fennel to the blender with the cashew milk mixture. Squeeze the roasted garlic out of the skins, then add to the blender. Lastly, separate the squash flesh from the skin and add it to the blender along with the chili powder and lemon juice. Discard the squash skin. Run the blender on high until the mixture is very smooth. Add this mixture to the pot with the cashew milk and whisk until combined.
Taste the soup then add more salt if needed. Warm the soup to your liking over medium heat then serve topped with a sprinkling of roasted pumpkin seeds and chopped fennel fronds.
Notes
- Makes about 8 cups of soup. Keep leftovers in the fridge and enjoy withing 5 days.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes
- Category: soup
The beautiful photos speak for themselves!
I know this soup has a lot of steps until the finished product, but so worth it!
I made it without garlic, chili, lemon, or salt (due to dietary restrictions), and it was delicious! I can imagine it would be even tastier with those ingredients, but in my opinion (& my husband agreed) it was still very yummy simplified like this. Very satisfying & nourishing – Thank you 🙂
That’s wonderful to hear! Glad you guys enjoyed it 🙂