5 from 3 votes
Creamy Kabocha Squash Soup
Kabocha squash soup is easy to make, earning its place as a perfect fall soup recipe. It's creamy, has a hint of nutmeg, and goes great with crusty bread. You can also easily adapt it vegetarian or lactose-free.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
161 kcal
Course:
Side Dish, Appetizer, Soup
Cuisine:
Japanese, American
Ingredients
- 1 lb (450 g) kabocha squash
- 2 tbsp butter
- 1/2 onion thinly sliced
- 2 cloves garlic minced
- 1-1/4 cup chicken stock low sodium preferred
- 1 cup milk full-fat preferred
- 1/4 cup heavy whipping cream
- 2 pinches nutmeg
- salt to taste
- black pepper to taste
To garnish
- croutons chopped (for nuts
- nuts
- parsley
Instructions
- Start by peeling the kabocha squash and scooping out the seeds. Then, cut it into wedges followed by slicing these into thinner pieces. The thinner the pieces, the quicker they cook.
- In a soup pot, melt some butter over medium heat. Toss in the onion and garlic along with a couple of pinches of salt. Sauté the mix until it's lightly browned, which should take about 3 minutes.
- Add the kabocha pieces and give them a good toss. Pour in the chicken stock and milk. Turn to medium-low heat, let everything simmer gently for around 8-10 minutes, or until the kabocha is tender.
- Use an immersion blender or transfer the mixture to a high speed blender. Whizz everything up until you've got a smooth soup.
- Stir the cream into the soup, warming it up again. Add a dash of nutmeg, salt and pepper to taste. For that extra flair, drizzle more cream on top of soup and garnish with croutons or a sprinkle of parsley. Serve hot with crusty bread.
Cup of Yum
Notes
- Diet Adaptation: If you're aiming for a vegan version of the dish, simply swap out the butter for olive oil to maintain that rich flavor. Also, replace the chicken broth with vegetable stock for a plant-based alternative. As for the dairy, coconut cream and milk make fantastic substitutes, providing that creamy texture without the lactose.
- No kabocha? You can easily substitute it with butternut squash.
Nutrition Information
Calories
161kcal
(8%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
27mg
(9%)
Sodium
126mg
(5%)
Potassium
603mg
(13%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1882IU
(38%)
Vitamin C
16mg
(18%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 161
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 126mg | 5% |
| Potassium | 603mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1882IU | 38% |
| Vitamin C | 16mg | 18% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.