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Soup

Paleo Turkey “Tortilla” Soup

November 6, 2020 by Taryn Solie Leave a Comment Last Modified: December 22, 2020

This Paleo Turkey Tortilla Soup is a healthy version of the classic. Made with veggies, spices, and leftover turkey, it’s a warm and comforting recipe that’s super easy to make. Plus it’s gluten free and Whole30 compatible!

top down shot of paleo turkey tortilla soup in a large blue pot with toppings on the side…

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Filed Under: Recipes, Soup, Whole30

Turkey and Rice Soup (Gluten Free)

November 1, 2020 by Taryn Solie Leave a Comment Last Modified: December 22, 2020

This Turkey and Rice Soup is the best way to use up leftover Thanksgiving turkey. A total comfort food for cold nights, this recipe is full of vegetables, turkey, and rice for a healthy dinner made of holiday leftovers.

a ladle scooping out some turkey and rice soup above a pot…

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Filed Under: Recipes, Soup

Turkey Stock Recipe

October 15, 2020 by Taryn Solie Leave a Comment Last Modified: October 30, 2020

This homemade Turkey Stock recipe uses a leftover turkey carcass to make a simple and flavorful broth. Perfect for making soup, this is a great way to use up every last bit of your Thanksgiving turkey!

turkey stock in a mason jar surrounded by ingredients…

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Filed Under: Recipes, Soup, Whole30

Easy Instant Pot Beef Stew (Gluten Free, Whole30 & Low Carb Options)

October 30, 2019 by Taryn Solie Leave a Comment Last Modified: October 30, 2019

This Instant Pot Beef Stew recipe is super easy & completely delicious. Made with mushrooms but without tomatoes, it’s a simple gluten free dinner for a weeknight. Options for low carb and Whole30 diets included!

top down shot of instant pot beef stew in a bowl…

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Filed Under: Beef, Recipes, Soup, Whole30

Instant Pot Potato Corn Chowder with Bacon

October 8, 2019 by Taryn Solie Leave a Comment Last Modified: October 8, 2019

This Instant Pot Potato Corn Chowder is gluten free and dairy free, but still creamy and delicious. Made with crispy bits of bacon and chopped up veggies, it’s an easy and healthy meal that’s made solely in your pressure cooker!

top down shot of a spoon in a bowl of corn chowder…

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Filed Under: Recipes, Soup

Easy Hamburger Soup (Gluten Free, Whole30)

September 1, 2019 by Taryn Solie 12 Comments Last Modified: January 10, 2020

This Easy Hamburger Soup recipe is a healthy meal perfect for family dinner. Made with beef broth, ground beef, potatoes, and other vegetables, it’s the best warm and hearty comfort food! (gluten free & Whole30)

hamburger soup in a bowl…

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Filed Under: Beef, Main Dish, Recipes, Soup, Whole30

Instant Pot Ground Lamb Soup (Gluten Free)

March 19, 2019 by Taryn Solie 4 Comments Last Modified: February 3, 2020

Try this Instant Pot Ground Lamp Soup to change up your dinners! An easy and healthy meal, this gluten free recipe uses ground lamb, white beans, and a bunch of veggies and herbs. Cooks in no time in a pressure cooker!

bowl of instant pot ground lamb stew on a white background with a blue striped towel, silver spoon, and focaccia bread…

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Filed Under: Recipes, Soup

20 Gluten Free Slow Cooker Soups & Stews

October 2, 2018 by Taryn Solie Leave a Comment Last Modified: July 9, 2019

Try these Slow Cooker Soups and Stews for a little warmth in the chilly weather! They are all gluten free and there’s a wide variety to suit any craving – chicken, beef, pork, and several vegetarian options. Some are even Whole 30 and paleo. An easy way to throw dinner together!

 

pin for gluten free slow cooker soups and stews

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Filed Under: Recipes, Soup

Slow Cooker Curried Butternut Squash Soup

October 2, 2018 by Taryn Solie 1 Comment Last Modified: July 9, 2019

This Slow Cooker Curried Butternut Squash Soup is perfect for a cold day and gluten free, paleo, and Whole 30 compliant. It’s made with coconut milk to make it creamy, and curry and ground black pepper to make it just a little spicy. It’s a savory soup made simple in your crockpot.

a small white bowl with curried butternut squash soup, a swirl of cream, and a parsley leaf on top. A gold spoon in the back left and another bowl with soup in the back right. A brown/gray napkin is on the left.…

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Filed Under: Recipes, Soup, Whole30

Roasted Kabocha Squash Soup (Whole30, Paleo, GF)

October 17, 2017 by Taryn Solie 5 Comments Last Modified: September 4, 2020

This Roasted Kabocha Squash Soup is an easy recipe that’s perfect for cold fall and winter days. Made creamy with coconut milk, it’s gluten free, paleo and Whole30 compliant. Enjoy a cup for dinner or breakfast! 

kabocha squash soup in a bowl with a spoon

Have you heard of kabocha squash? I first tried it in this chicken curry and was sold. It’s mild and slightly sweet, similar to butternut squash.

The addition of sautéed leeks and shallots in this recipe bring a mild and slightly sweet onion flavor. Combine that with the creaminess of the coconut milk and you’ve got heaven in a spoon.

HOW TO MAKE KABOCHA SQUASH SOUP

STEP 1: PREP & COOK THE SQUASH

kobocha squash cut in half

Preheat the oven to 400 degrees F. Cut the squash in half and scoop out the seeds with a spoon or melon baller.

pouring oil over sliced kabocha squash

Slice the squash into crescent shapes and place in a bowl. Pour in the 2 tablespoons avocado oil and 1/2 tablespoons kosher salt. Mix to combine.

sliced kabocha squash on a sheet pan

Lay the squash out in a single layer and put in the oven for 40 to 45 minutes, flipping at the halfway mark. Once the squash is very soft and starting to brown, remove them from the oven and let it cool.

a slice of kabocha squash, peeled on a cutting board

After it cools, slice off the peel and cut up the squash into chunks.

STEP 2: PREP & COOK THE SOUP

sliced leeks and shallots on a cutting board

While the squash is cooling, wash, dry, then slice the leeks and shallots using a sharp knife and a cutting board. Next use a vegetable peeler to peel the apple and use the knife to cut up the apple into chunks. Set all three aside until the squash is cut into chunks.

Heat a large pot or dutch oven over medium heat. Add 1 tablespoon of coconut oil and let melt until shimmering. Pour the shallots and leeks into the pot and saute until soft, 4 to 5 minutes.

shallots and leeks cooking in a dutch oven

Measure out and add the cinnamon, nutmeg, and ginger, then saute for roughly 30 seconds, until fragrant.

pouring broth onto leeks and shallots on a dutch oven

Pour in the broth, then add the diced apple and the cut up squash to the pot.

uncooked parts of squash soup in a pot

The broth should nearly cover the contents of the pot. Increase the heat to high and bring to a simmer, then reduce the heat to low and continue to simmer for 15 minutes.

Let the soup cool slightly, then use the immersion blender to mix it until it reaches a creamy consistency with no chunks. You could also transfer to a stand blender and blend in batches, whichever is your preference.

pouring coconut milk into the kabocha soup

Once the soup is blended, add the 1/2 cup of full fat coconut milk. Blend again until incorporated. Taste the soup, then add salt and pepper to your taste and stir in.

top down view of bowls of kabocha squash soup

You may have a couple of questions about this soup, or kabocha squash in general. Let’s get to those now.

What does kabocha squash taste like?

Kabocha squash has a mild and sweet flavor that’s similar to butternut squash. The texture is very similar as well.

What is kabocha squash good for?

Kabocha squash is good for lots of things! Soup like this one, roasted as a side dish, chopped and put into a salad, or mashed up like potatoes.

What can I add to squash soup?

There are a number of great things to top this soup with – coconut milk, crumbles of bacon, or chopped chives or green onions are all great options.

What side dish goes with soup?

A simple salad or roasted veggies go great with this soup! You could also try one of these:

  • Apple and Broccoli Slaw
  • Sauteed Green Beans with Shallots
  • Roasted Brussels Sprouts with Maple Syrup

RECIPE TIPS

  • Make sure you use a sharp knife when you’re cutting the squash. It has a tough skin and the flesh is hard before it’s cooked. If your knife isn’t very sharp it will be difficult to cut through.
  • The easiest way I’ve found to remove the peel is to put the slice of squash on its side and cut it off with a knife. You can try peeling it with your hand but it tends to get messy.
  • This recipe calls for full fat coconut milk as it really makes the soup creamy and delicious. You can try using light coconut milk, but it might make the soup thin. If you do go this route, try adding a little at a time until it reaches your desired consistency.

Pin this Roasted Kabocha Squash Soup for Later!

pin for kabocha squash soup

IF YOU’RE LOOKING FOR MORE FOOD TO WARM YOU UP, CHECK THESE OUT:

  • Instant Pot Chili (GF)
  • Slow Cooker Butternut Squash Soup (Whole30, Paleo, GF)
  • Instant Pot Lamb Soup (GF)
  • Ground Beef Stroganoff (Whole30, Paleo, GF)
  • Chicken Curry Zoodle Bowl (Whole30, Paleo, GF)

AND DON’T MISS OUT ON THESE ROUNDUPS OF OTHER COMFORTING FOODS!

  • 50 Whole30 Ground Beef Recipes
  • 20 Gluten Free Slow Cooker Soups & Stews
  • 15 Gluten Free Slow Cooker Chilis

If you try this Kabocha Squash Soup recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!

YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.

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Recipe for Roasted Kabocha Squash Soup

kabocha squash soup in a grey bowl
Print Recipe
5 from 1 vote

Kabocha Squash Soup (Whole30, Paleo, GF)

This Kabocha Squash Soup is an easy recipe that's perfect for cold fall and winter days. Made creamy with coconut milk, it's gluten free, paleo and Whole30 compliant. Enjoy a cup for dinner or breakfast! 
Prep Time15 mins
Cook Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: soup, whole30
Servings: 10
Calories: 132kcal
Author: Taryn Solie

Equipment

  • A cutting board
  • A large sharp knife
  • A spoon or melon baller
  • A vegetable peeler
  • Measuring spoons
  • Measuring cups
  • A sheet pan
  • A large bowl
  • A large pot or dutch oven
  • An immersion blender (or stand blender)

Ingredients

Roasting the squash

  • 3.5 pounds kabocha squash
  • 2 tablespoons avocado oil
  • 1/2 tablespoon kosher salt

Making the soup

  • 1-2 leeks white and very light green parts only, thinly sliced (about 1 cup)
  • 2 medium shallots thinly sliced (about 1.5 cups)
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 4 cups broth chicken or vegetable
  • 1/2 apple
  • 1/2 cup full-fat coconut milk
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp pepper plus more to taste

Instructions

  • Preheat the oven to 400 degrees F.
  • Cut the squash in half and scoop out the seeds with a spoon or melon baller. Slice the squash into crescent shapes and place in a bowl. Pour in the 2 tablespoons avocado oil and 1/2 tablespoon kosher salt. Mix to combine.
  • Lay the squash out in a single layer and put in the oven for 40 to 45 minutes, flipping at the halfway mark. Once the squash is very soft and starting to brown, remove from oven and let cool. After it cools, slice off the peel and cut up the squash into chunks.
  • While the squash is cooling, wash, dry, then thinly slice the leeks and shallots using a sharp knife and a cutting board. Next use a vegetable peeler to peel the apple and use the knife to cut up the apple into chunks. Set all three aside until the squash is cut into chunks.
  • Heat a large pot or dutch oven over medium heat. Add 1 tablespoon of coconut oil and let melt until shimmering. Pour the shallots and leeks into the pot and salute until soft, 4-5 minutes.
  • Add the cinnamon, nutmeg, and ginger and saute for roughly 30 seconds, until fragrant.
  • Pour in the broth, then add the diced apple and the cut up squash to the pot. The broth should nearly cover the contents of the pot. Increase the heat to high and bring to a simmer, then reduce the heat to low and continue to simmer for 15 minutes.
  • Let the soup cool slightly, then use the immersion blender to mix it until it reaches a creamy consistency with no chunks. You could also transfer to a stand blender and blend in batches, whichever is your preference.
  • Once the soup is blended, add the 1/2 cup of full fat coconut milk. Blend again until incorporated. Taste the soup, then add salt and pepper to your taste and stir in. I typically start with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper, then add more as necessary.

Notes

Make sure you use a sharp knife when you're cutting the squash. It has a tough skin and the flesh is hard before it's cooked. If your knife isn't very sharp it will be difficult to cut through.
The easiest way I've found to remove the peel is to put the slice of squash on its side and cut it off with a knife. You can try peeling it with your hand but it tends to get messy.
This recipe calls for full fat coconut milk as it really makes the soup creamy and delicious. You can try using light coconut milk, but it might make the soup thin. If you do go this route, try adding a little at a time until it reaches your desired consistency.

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 967mg | Potassium: 622mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2520IU | Vitamin C: 21.5mg | Calcium: 54mg | Iron: 1.5mg

Filed Under: Side Dishes, Soup, Whole30

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Hi, I’m Taryn!

My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen.
I am all about amazing gluten free food for families. I test my recipes over and over again and have taste testers who are gluten free and those who aren’t, because I want to make sure my recipes taste good for EVERYONE. Read more...

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