Kabocha Soup
User Reviews
4.9
Kabocha Soup
Description
Kabocha Soup focuses on the naturally sweet and nutty flavor of the kabocha squash. The cooking process begins by sautéing sliced onion in unsalted butter until browned and soft, then adding cubed squash to coat in butter. Chicken stock is added, and after boiling, the squash is simmered until tender. The softened squash and onions are pureed to a smooth texture using a blender or immersion blender.
The soup is then enriched by folding in whole milk and heavy cream, creating a creamy and rich finish without boiling afterward to preserve smoothness. Seasoning with kosher salt and freshly ground black pepper balances the sweetness. Chopped parsley garnishes the soup, adding a touch of color and freshness.
This soup can be served warm as an appetizer or light meal. Its smooth texture and mild flavor profile make it approachable and comforting, suited to enjoy in cooler weather or alongside a simple salad or bread. It is a versatile soup that highlights kabocha's seasonal qualities.
Ingredients
- ½ onion
- 1.4 lb kabocha squash
- 1 Tbsp butter unsalted
- 2 cups chicken stock use vegetable broth for vegetarian, or broth
- 1½ cups milk (I use whole milk)
- ½ cup heavy cream whipping
- 2 tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
For the Garnish
- parsley (chopped)
Instructions
- Gather all the ingredients.
- Thinly slice ½ onion.
- Using a spoon, discard the seeds from 1.4 lb kabocha squash and cut into 6 thin wedges. Tip: For step-by-step instructions and a video tutorial on how to cut and peel it, see my post How to Cut a Kabocha Squash.
- Remove the skin. Then, cut into small, equal-size cubes.
To Cook the Soup
- 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 Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Stir over moderately low heat until it is hot.
To Serve
- Ladle the Kabocha Soup into bowls, garnish with chopped parsley, and serve.
To Store
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 620mg | 26% |
| Potassium | 727mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2859IU | 57% |
| Vitamin C | 21mg | 23% |
| Calcium | 197mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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