Kabocha Soup
This delicious and satisfying Kabocha Soup comes together with sweet Japanese squash (pumpkin) and just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite crusty bread.
Recipe
Servings: 4 people
Prep Time: 30 minutes
Ingredients
½ onion
1.4 lb kabocha squash
1 Tbsp unsalted butter
2 cups chicken stock/broth (use vegetable broth for vegetarian)
1½ cups milk (I use whole milk, but cashew milk works great! )
½ cup heavy (whipping) cream
2 tsp salt
⅛ tsp freshly ground black pepper
Instructions
Thinly slice your half onion and prepare your squash. Prepare your squash by cutting it in half, scoop out the seeds and pulp, cut again into six slices, cut off the skin, then cut into cubes.
In a pot, heat 1 Tbsp unsalted butter over medium heat and cook the onion until soft and brown. Add the kabocha and sauté to coat with the butter.
Add 2 cups chicken stock/broth (or vegetable broth) and bring to a boil. Once boiling, reduce the heat and simmer for 12–15 minutes. Using a skewer, insert into kabocha and check if it’s fully cooked.
Pureé the soup in batches in a blender or with an immersion blender until smooth. Add 1½ cups milk and ½ cup heavy (whipping) cream and stir until combined. Do not let the soup boil. Season with 2 tsp salt and ⅛ tsp freshly ground black pepper. Stir over moderately low heat until it is hot.
Serve, garnish with a little parsley and enjoy!
Chef hack!: If you don’t have a properly sharpened Chef knife (most folks don’t) for cutting these denser types of squash or pumpkins, use a bread knife. Its serrated edges will help you get through the pumpkin without having to use too much force.
Storage: You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.
