soup

How to make easy Kabocha squash soup

Name: How to make easy Kabocha squash soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 500 grams Kabocha Squash; 150 grams onion; 30 milliliters maple syrup; 200 milliliters heavy cream; 250 milliliters milk; 60 milliliters sour cream; 2 grams nutmeg; 2 grams kosher salt; 2 grams black pepper; 2 sticks bay leaves; 30 grams unsalted butter; 5 grams pumpkin seeds

bommgachi October 17, 2023 0 Comments

Jump To Recipe Print Recipe

kabocha soup with toasted pumpkin seeds and sour cream

Creamy, buttery, and rich flavor

Kabocha squash, aka Japanese pumpkin, is a winter squash that has a hard green skin and dense orange flesh.

It is full of nutty, creamy, and buttery flavor with a certain sweetness. It’s between sweet potato and pumpkin.

It is the perfect soup during the weather becomes chilly and cold that warms your body and comforts you.

It is a versatile soup that can be enjoyed as a starter or toasted bread for a complete meal.

To make kabocha squash soup, the first step is to cut the squash in half and remove the seeds.

Cut it to a chunk size just a rough cut and caramelize with diced onions and seasoning with salt, pepper, herb, and some spices to add depth to the soup.

Once the ingredients are caramelized add a heavy cream and milk, and transfer to a blender or food processor. It is then pureed until smooth and set aside.

Meanwhile, prepare a new clean pot and reheat. That’s it.

Can you eat the green part of Kabocha squash?

Yes, you can eat the green part of Kabocha squash. While the flesh inside the green skin is the most commonly used and enjoyed part of the squash, the skin itself is edible too. However, it can be quite tough and fibrous, so it’s often removed before cooking. If you choose to eat the skin, it’s recommended to wash it thoroughly and cook it until tender. Some people enjoy roasting or frying thin slices of the skin to make crispy kabocha chips. Ultimately, whether to eat the green part or not is a matter of personal preference.

I prefer leaving the skin on when I roast the squash. The skin adds extra flavor and a slightly chewy texture. Furthermore, it provides some nutritional benefits.

What is Kabocha squash good for?

Kabocha squash is not only delicious but also packed with nutrients, making it a great addition to your diet. Here are some benefits of Kabocha squash:

Nutrient-rich: Kabocha squash is a good source of vitamins A, C, and E, as well as potassium, magnesium, and dietary fiber. These nutrients support overall health and can help boost your immune system.
Weight management: Kabocha squash is low in calories and high in fiber, making it a satisfying food choice for weight management. The fiber content helps you feel full for longer, reducing the chances of overeating.
Eye health: The high concentration of vitamin A in Kabocha squash promotes good vision and helps maintain eye health. Vitamin A is essential for the proper functioning of the retina.
Heart health: The potassium content in Kabocha squash contributes to heart health by regulating blood pressure levels. A diet rich in potassium can help lower the risk of cardiovascular diseases.
Antioxidant properties: Kabocha squash contains antioxidants like beta-carotene, which helps protect the body against damage caused by free radicals. Antioxidants play a role in reducing the risk of chronic diseases and promoting overall well-being.
Digestive health: The fiber content in Kabocha squash promotes a healthy digestive system by supporting regular bowel movements and preventing constipation.
Blood sugar regulation: Kabocha squash has a low glycemic index, meaning it doesn’t cause a rapid increase in blood sugar levels. This makes it a suitable option for individuals managing diabetes or those looking to maintain stable blood sugar levels.

Remember, incorporating Kabocha squash into a balanced diet along with a variety of other fruits, vegetables, whole grains, and lean proteins will provide optimal health benefits.

Print Recipe