Kabocha squash soup with cabbage and crunchy mustard seeds

Kabocha Squash Soup with Cabbage and Crunchy Mustard Seeds

This soup was inspired by what was on sale at my local grocery store. I got lucky with the kabocha squash,

but you can use any winter squash here – butternut, acorn… even a yam or sweet potato would work.


  • 2 tbsp oil ($.32)
  • 4 cloves garlic, chopped ($.33)
  • 1 white/yellow onion, chopped ($.54)
  • 1 tbsp mustard seeds ($.15)
  • 1 tbsp coriander seeds ($.15)
  • 1 tbsp fennel seeds ($.15)
  • Sprinkle of dried chili, optional ($.15)
  • Salt, to taste
  • ¾ giant green cabbage or 1 regular-sized cabbage, chopped ($1.62)
  • 1 big kabocha/winter squash or 2 yams/sweet potatoes, roasted. ($3.26)
    • (Oven @375. Cut kabocha in half, scoop out seeds. Place flat side-down on a baking sheet and pour in 1 cup of water. Cover the sheet with foil and bake 25 minutes or until a knife easily pierces the skin and the flesh is soft. The skin is edible! Yum)
  • 3-4 cups homemade vegetable broth (for $$ purposes) or store-bought, or water (free – made from vegetable scraps and peelings that would have otherwise gone to compost)
  • 2 handfuls chopped fresh herbs: I used cilantro, basil, parsley, and oregano from my garden. Anything works.
  • Juice of 2 lemons ($.60)
  • More salt, to taste

Total: $7.27 for 5 servings, or $1.45 per serving


  • Oven @ 375
  • Heat oil in a pan over medium heat. Once the oil is hot add the onions, mustard seeds, coriander seeds, fennel seeds, and dried chilis. Once the onions become translucent, add the garlic.
  • In the meantime, prep the squash as noted in ingredients list
  • Once the garlic is fragrant, add all of the cabbage to the pot. Stir to coat in the oil/onion/spices, and then add in vegetable broth for flavor.
  • Cover and simmer until cabbage is soft. Add chopped, fresh herbs and a little salt.
  • Once squash is roasted, chop and add to the cabbage (you can eat the skin of the kabocha!) and stir to combine. The squash might fall apart and become a puree. Good!
  • Once fully combined, turn off the heat and add the lemon juice. Salty, sweet, sour, crunchy…

cabbage squash soup


About airgolden

I fill jars and I empty jars.
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1 Response to Kabocha squash soup with cabbage and crunchy mustard seeds

  1. Pingback: Cooking for Days and Days | The Cleanse

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