Roasted Kabocha Squash Soup (南瓜湯 – lam gwa tong)



  • 1 medium kabocha squash, seeds scooped out and cut into wedges, or just cut in half (easiest to cut out the top and bottom first)
  • 2 medium carrots (or an apple, or omit entirely), cut into chunks
  • 1 medium onion, chopped
  • 400mL chicken stock
  • 1-2L water


  • Pre-heat the oven to 400F. Place the squash on a baking sheet and brush the squash with olive oil all around. Roast for 30min.
  • Take the squash out of the oven and let cool until able to handle.
  • Cut off the skin (or if you roasted with it in halves, scoop the flesh out with a spoon).
  • In a large pot, add a lug of olive oil and sauté the onion until soft.
  • Add in the carrots and squash and mix.
  • Add the chicken stock and enough water to cover the veggies. Bring to a boil.
  • Turn down the heat and let it simmer for ~5-10min until the carrots are soft.
  • Turn off the heat and blend with an immersion blender.
  • Add salt and pepper to taste.