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.
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.
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:
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.
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.
In a pan, drizzle the olive oil and put the diced squash and onion.
Season with kosher salt.
Add the butter.
When it get mushy add the milk, cream and bring to a simmer.
Put the bay leaves, black pepper, and maple syrup.
Finally, put the sour cream.
Remove the bay leaves, and blend all the stuff until it gets smooth.
Return soup to the clean pot and re-boil and season again if you need to.
Garnish with a splash of sour cream and toasted pumpkin seeds.
Serving Size 1cup
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Garnish with a splash of sour cream to the soup for the velvety texture and roasted pumpkin seeds to add crunch texture.