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Roasted Kabocha Squash and Parsnip Soup with Sage

Photo by Kate Jenkins

Photo by Kate Jenkins

Recipe and photo by Kate Jenkins of Vegukate!

This soup is quite literally cozy comfort in a bowl. Roasted kabocha squash, parsnips, onion, and garlic pair deliciously with fresh sage and thyme, and taste incredible when pureed together. Although I love this recipe with kabocha squash, feel free to swap out another variety of winter squash that you may have on hand. Butternut, acorn, and honeynut squash would all work wonderfully in this simple recipe.


  • 1 kabocha squash*, cut into quarters and seeded

  • 4 parsnips*, chopped

  • 1 yellow onion*, quartered

  • 4 cloves garlic*, peeled

  • 2 Tbsp avocado oil or ghee

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1 tsp fresh sage*, roughly chopped

  • 1 Tbsp fresh thyme*, roughly chopped

  • 4 c vegetable or chicken broth*

  • 1/2 tsp chili pepper flakes

    *Ingredient available to add to your Imperfect box 


  1. Preheat oven to 400 degrees F and line a baking tray with parchment paper. Add cut kabocha squash, parsnips, onion, and garlic cloves to baking tray and drizzle with ghee or avocado oil. Sprinkle sea salt, pepper, thyme, and sage on top.

  2. Roast vegetables for 25-30 minutes, or until squash is tender.

  3. Remove from oven and let cool slightly before handling. Carefully use a spoon to scoop flesh from kabocha squash skin and add to a high-speed blender or large pot, to use an immersion blender. 

  4. Add remaining roasted veggies to blender or pot along with broth. Blend until soup is smooth and creamy with an immersion blender or in a high-speed blender.

  5. Divide soup into bowls and garnish with chopped fresh sage, black pepper, and a pinch of chili pepper flakes. Enjoy!

Recipe Notes

If you don’t have kabocha squash on hand, don’t fret! You can also use delicata or acorn squash as a substitute.