Squash Soup With Caramelized Onions

I made you some delicious squash soup.  Fall is my favorite time of year.  Growing up in Boston, I associate fall with the beautiful colors of the foliage.

That is one thing I miss terribly here in Texas.  We don’t really have the seasons change here as much.  In fact, today it was 90 degrees!

So, along with the fall colors, comes the fall vegetables.  Squash is one of my favorites.  Most people think if butternut or acorn squash, but my favorite by far is the kabocha squash.  It is also known as a Japanese pumpkin.

It basically is the color of an acorn squash in the shape of a pumpkin.  Kabochas are super sweet and buttery.  This squash soup combines the sweet taste of the squash with the savory and woodsy tastes of the thyme and sage.  Also the topping makes for a nice crunch.  Not to mention, it looks pretty too!


Squash Soup


What are some of your favorite fall veggies?

Squash Soup With Caramelized  Onions

Savory and Simple Squash Soup With Caramelized Onions

Prep Time 20 min Cook Time 1 hr, 15



    • 1 kobacha squash (butternut or acorn would work great too.)
    • 1 tsp thyme
    • 1 tsp sage
    • 2 tsp tumeric
    • 1/2 tsp garlic powder
    • salt to taste (no pepper)
    • 1/2 tsp lemon juice
    • almond milk


    • 2 shallots sliced thin
    • 2 T oil (I used organic coconut oil)
    • 1/4 tsp salt



    • Preheat oven to 400.
    • Cut kobocha in two and remove seeds.
    • Roast for 45-60 minutes in oven until soft on the inside (kind of like boiling a potato).
    • Remove from oven and remove skin from squash and place in a food processor.
    • Add spices and salt and begin blending. I also add milk to get the consistency just right.
    • There is no proper set amount for this, but I used about a cup in my soup.


    • Place the sliced shallots in a frying pan in a clump, add the oil and the salt.
    • Turn on medium-low heat covering the pan.
    • Every five minutes or so, remove the cover, move the onions around to keep from burning, keep them in a nice clump, and re-cover the pan.
    • After about 15 minutes or so, they will begin to brown.
    • Once they are browned, clump them on top of the soup. It will look delicious, taste even better, and wow your guests with a gourmet look. 🙂


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    44 thoughts to “Squash Soup With Caramelized Onions”

    1. I had this for the first time tonight, and it was delicious! I didn't have have shallots, but used red onions (practically burnt), and I have to say, the onions really make it, I should have added more, and also made more for a second helping :). This recipe really only makes enough for two bowls of soup, so I recommend doubling :). I used some honey yogurt (Noosa brand, I'm sure not completely "whole" :)) in addition to some soy milk to thin it out. I also added about 3/4 TBSP of brown sugar at the end, because I think the yogurt made it a bit too tangy, even though it had honey in it. I love squash soups and think you for introducing me to this type of squash I'd never had before!
    2. The soup (and your new photo) looks luscious...can't wait to try it! I recently discovered you and the FoodBabe; I'm enjoying the information from both your blogs. Tremendous! I wanted to share an article from my doctor, a nutrition scientist, biochemist and MD. [Dr. Cate Shanahan advises the LA Lakers on nutrition and was recently recognized as one of the top 15 crusaders for health in the food industry.] Dr. Cate expresses deep concern over the proliferation of canola in our diets. I realize you use only a bit in this recipe...she would like to see it eradicated. The following link explains why; I hope you're as amazed (& "creeped out" by canola) as I was: http://drcate.com/canola-oil-the-blob-that-ate-butter-olive-oil/ I've made a complete switch in oils at home, have completely cut out processed foods and have minimized my restaurant dining. If I must eat out, I quiz about oils and additives. Side benefit: in very short order, my health is improving and I've lost 15 ultra-stubborn pounds with absolute ease. Again, I love what you're doing. I'm joyfully discovering life after processed food and I appreciate the creative and encouraging voices like yours that are helping me navigate this brave new world. Thanks for sharing your experiences!
      1. Thank you for the compliments! This is an old recipe and you will be happy to know that we no longer use canola oil. I just updated the post to say coconut oil now. :)
    3. Just a little hint...when baking squash or pumpkin you don't need to cut it open. Just poke the squash a few times with a knife or fork, and bake whole. Once it is cooked it is really easy to cut it open and take out the seeds.
    4. Love squashes. Love soup. But I don't yet know that squash!!! I must find it. I think I haven't been paying close enough attention and must have passed it by thinking it was a decorative gourd or something.
    5. This soup looks awesome. We had roasted acorn squash for dinner tonight. I have a question that I am hoping you can answer. Can you roast The seeds from acorn squash like you do pumpkin seeds?. My family likes squash so this soup Is going to be a must try.
    6. I just found this lovely recipe and made it with lunch today. So delicious and just a bit of a bite to it! My boyfriend loved it, too. I didn´t have any tumeric, so I got ´fancy´ and substituted half ginger, half curry. And what a great idea, using carmelized onions! I will double them next time. Thanks for the great recipe!
    7. I made this soup but it has a funny aftertaste. Could that be from the turmeric? Is there something I could add to make it milder? Thanks!
    8. Oh, not disliking it, just wondering what the flavour is. It seems to be a bit milder today. I've frozen portions to take to work this fall. I do enjoy your recipes and learning to eat differently than how I was raised. I have never cooked with turmeric before so I'm guessing that is the culprit, lol. I'll try without next time. We have a field full of pumpkins so will be freezing lots!
    9. This looks divine!! I'm off from work tomorrow and finishing up a bout with the flu, so this is going to seriously going to happen. As another Texas transplant, I do miss snow and cold weather, but I'm enjoying it here as well. Anyhow, back to the soup, I was also thinking of making a batch of bacon flavored roasted almonds, which might make another great garnish option for this. Hope you are well!
        1. Oh, I was talking about the "bacon" made from almond slices. Or in this case, maybe pumpkin seeds treated with the same marinate and seasoning.
          1. I have never heard of bacon made from almonds! That sounds really yummy. I have made bacon from eggplant once and though it was okay. How do you make the almond "bacon"?
            1. I thought of this one day in bed after a disappointing experience with the bacon eggplant and bacon tempeh. I knew there had to be something out there with the right crunch and oily texture that could be used, and wham! Almonds! Then about two days later, I started seeing it all over Pinterest, lol. I guess I wasn't the only one up that night trying to figure it out. There are a few different suggestions out there for a bacony marinade, but the gist of it is some soy or tamari, paprika, maple syrup, liquid smoke, and salt. Toss everything with almond slices and bake till they absorb. Personally, I dislike liquid smoke and have switched to smoked paprika and smoked salt for a less chemically flavor. If you are on Pinterest, just search for almond bacon and you'll get about 1000 hits, lol. I don't follow recipes well when I cook, it's a pinch of this and a pinch of that and, "Oh, I forgot I had this, lets add some..." or "I think I'm craving thyme, so everything gets thyme today..." Thats how I cook, lol.

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