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Kabocha Squash Soup with Saffron and Nutmeg

Updated: Apr 4

A velvety, thin and creamy soup. It has a beautiful golden colour with combined flavours of homemade chicken broth, roasted Kabocha squash, saffron and freshly grated nutmeg. I think I could eat this every day. Satisfying and nourishing. A perfect autumn soup.

Pre-heat Oven to 350 F

Line a baking sheet with parchment paper


1 Kabocha squash

1 Onion

1 Clove of fresh Garlic

2 Tablespoons of unsalted butter

1 Tablespoon of olive oil

5 Cups of chicken broth

Sea salt and freshly ground pepper

Pinch of saffron threads

Freshly grated nutmeg from seed


Roast the squash:

Slice the squash in half, remove the seeds, and place face down on the parchment paper on a baking tray

Place in pre-heated oven at 350 F

Roast for about 35-45 minutes or until flesh is fully cooked through

Remove and cool to room temperature

Scoop out the cooked squash pulp into a bowl, and discard the skins

In a medium large soup pot, melt the butter and oil on medium heat

Add finely chopped onion and cook for about 5 minutes until translucent

Smash and add the garlic and cook for another minute

Add the saffron threads, sea salt and pepper to your taste and stir

Add the squash and stir in onion mixture for a minute

Add the chicken broth and bring to a light boil, then reduce the heat to simmer

Simmer the soup for about 30 minutes

Blend with an immersion blender or in your blender until smooth

Freshly grate nutmeg with a rasp over the soup and stir

Absolutely divine. No need for added cream or dairy. It is perfect as is.

Kabocha Squash

Kabocha is a winter squash, also called Japanese pumpkin. Shaped like a short and stout pumpkin it has deep-green, bumpy skin with light green to white stripes and a gorgeous orange colour inside.

Kabocha is very sweet and similar in texture and flavour to a sweet potato and pumpkin combined. An average kabocha weighs two to three pounds. Use the squash in both savoury and sweet recipes: soups, casseroles and curries as well as muffins and pies.


Nutmeg is the fragrant seed of the Myristica, a dark-leaved evergreen tree found in Indonesia and the spice islands. We grate the nut to use mainly in our baked goods. I like to add freshly grated nutmeg in my squash soup! It has a lovely aroma and you only need a little to make a difference. Nutmeg seeds will last 2-3 years when stored in a glass jar in your pantry away from direct sunlight.


Saffron comes from the Crocus flower. The gorgeous crimson threads, or stigma and styles are collected and dried. The best saffron in my opinion is from Iran. Saffron is the world's most expensive spice by weight, running around $5,000 US or higher per kg.

Add saffron to rice, soup or just about anything! The aroma will make your home smell heavenly. Saffron will store well in an airtight container away from sunlight for 1-2 years, but not in my house. It's lucky to last a week!

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