Vegan Recipe: Kabocha Squash & Fennel Summer Soup

It may be sweltering hot in the Northern Hemisphere, but that doesn't mean you can't eat soup! Here's a recipe that is light, refreshing, gluten free and vegan. It's guaranteed to freshen up a warm summer evening!


  • 2 kabocha squash
  • 1 bulb of fennel
  • 2 tsp. turmeric
  • 2 in. ginger
  • 1/2 lemon
  • 1 handful dill


Cut at least two kabocha squashes in halves and place in oven at 350 degrees for 30-45 minutes. Check often until texture becomes soft and scoop-able.

When finished, pull out of oven and let it cool down.

Chop dill, turmeric and ginger.

Scoop kabochas with a spoon and place in blender with water. Add a cup at a time until you reach desired texture.

Add fennel, turmeric and ginger to taste.

A squeeze of lemon at the very end, and if it strikes your fancy, add sea salt.

Ta-da! Enjoy your soup!

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