Kabocha Squash Soup with Cranberry & Toasted Hazelnuts


  • 1/2 cup Hazelnuts, raw, chopped
  • 1 pound kabocha squash
  • 1 tablespoon butter, unsalted (or margarine / ghee for vegan option)
  • 1/2 yellow onion, minced
  • 2 teaspoons vegetable stock
  • 1 tablespoon lemon juice
  • Salt and white pepper, to taste
  • 1 2/3 cup milk (or non-dairy milk, such as oat for vegan option)
  • 1/2 cup Ocean Spray® Craisins® Dried Cranberries
  • 2 sprigs fresh thyme
  • 1 tablespoon crème fraiche, garnish (optional, omit for vegan version)


Pre-heat oven to 350F and chop hazelnuts.

Toast hazelnuts for 5-10 minutes on a lined sheet pan, until evenly browned. Remove from oven and set aside.

Remove the skin of the squash and cut into cubes. Place on parchment covered sheet pan and roast for 10-15 minutes until softened.

While squash is roasting, place butter (or vegan substitute) and onion in a skillet on medium heat. Sauté until translucent. Remove from heat and set aside.

When squash is roasted, remove from sheet pan and place in blender with sautéed onion, vegetable stock, lemon juice, salt, pepper, and milk (or non-dairy substitute). Blend until smooth.

Strain mixture through a sieve into a saucepan, bring to a boil and lower heat to simmer. Let simmer for 5- 10 minutes.

Remove from heat and place in bowls to serve. Garnish with Craisins, toasted hazelnuts, thyme, and crème fraiche.

Chef’s Tip:

Season hazelnuts before toasting for added flavor. Toss with a light coating of oil, and add optional: smoked salt/black pepper/chili powder/togarashi. Roasted chickpeas can be swapped for hazelnuts. Non-dairy milk & oil can be swapped in to make a non-dairy/vegan version.


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