roasted kabocha squash soup with cauliflower and leeks

roasted kabocha squash soup with cauliflower and leeks

This is a velvety soup made with roasted kabocha squash, cauliflower and sweet, buttery leeks. The soup is blended then topped with sour cream and pepitas.


  • 1 small kabocha squash (about 3 lbs), halved, seeded and cut into large wedges
  • 1 small head of cauliflower (about 1 1/2 lbs), cut into florets
  • 3 tbsp olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 2 tbsp butter
  • 3 small leeks, well rinsed and sliced into half moons
  • 1 celery rib, diced
  • 2 garlic cloves, minced
  • 5 cups low sodium chicken stock, plus more if needed
  • 1 tbsp fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream (optional)
  • 1/4 cup sour cream thinned with 1 tbsp of cold water, for drizzling
  • 2 tbsp fruity olive oil, for drizzling
  • 1/4 cup roasted salted pepitas (pumpkin seeds), for garnish


  1. Preheat oven to 400°F. In a large bowl, drizzle cauliflower with 1 tablespoon olive oil, season with kosher salt and freshly ground black pepper. Toss to coat and set aside. Place squash on a foil lined baking sheet and toss with 1 tablespoon olive oil, kosher salt and freshly ground black pepper.
  2. Roast squash for about 20 minutes, or until browned and caramelized on bottom edge. Flip squash wedges, move to one side of the baking sheet and add cauliflower. Roast vegetables for another 20- 25 minutes, or until soft and browned on the edges. Remove vegetables from the oven and let sit until cool enough to handle. 
  3. Meanwhile, heat remaining 1 tablespoon olive oil with butter in a large pot over low heat. When butter has melted, add leeks and celery and season with salt and black pepper. Saute, stirring occasionally, for about 15 minutes or until very soft and beginning to brown. Stir in garlic and cook about a minute, until fragrant.
  4. Peel skin off of squash and discard, then add to pot with leeks. Add cauliflower, chicken stock, thyme and bay leaf. Season with salt and black pepper. Bring soup to a boil then reduce heat to a simmer. Cook for 15- 20 minutes, mashing squash and cauliflower against the pot to break them up. Remove soup from heat and let cool slightly. Remove bay leaf and use an immersion blender to puree soup. Alternatively, carefully transfer the soup to a blender to puree until smooth (you may need to do this in several batches, depending on the size of your blender).
  5. Stir in heavy cream (if using) and add more cream or stock to reach desired consistency. Taste and add salt and pepper as needed. Serve with a drizzle of sour cream, olive oil and a sprinkle of pepitas.


Soup will keep for up to 4 days, covered and refrigerated. It can be frozen for up to 3 months.


Keywords: kabocha squash soup