Velvety Kabocha Squash Soup
User Reviews
4.8
48 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
35 mins
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Servings
4
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Calories
218 kcal
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Course
Main Course
Velvety Kabocha Squash Soup
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A warming winter squash soup made even more velvety by the addition of peanut butter.
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Ingredients
- 1 tablespoon coconut oil
- 1 cup onion or fresh onion finely sliced, diced, 100g
- 1 teaspoon garlic minced
- 2 pounds kabocha squash 1 fresh Kabocha squash peeled, deseed and chopped, fresh, peeled, deseed and chopped, 900g
- 4 cups vegetable broth 1 litre
- 4 tablespoons peanut butter smooth
- salt
- black pepper ground
Instructions
- Heat oil and saute onions for about 5 minutes until soft
- Stir in garlic and Kabocha squash and fry for a couple of minutes.
- Add the broth and peanut butter, season to taste, mix well, cover and simmer for 25 mins or until the squash is cooked through.
- Let the soup cool down before blending it to your desired smoothness.
- Serve warm.
Make Instant Pot Kabocha Squash Soup
- Add all of the ingredients to the Instant Pot insert. Add the peanut butter last at the top and do not mix.
- Place the lid on your Instant Pot and lock. Set the vent to ‘sealing,’ position.
- Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
- When cooking time is done, perform a quick pressure release.
- Then let the squash soup cool for a few mins before puréeing with an Immersion blender.
- Dish up into bowls, add the toppings of your choice, and serve.
Equipments used:
Notes
- per serving.
- You can substitute the the squash with pumpkin, butternut squash or similar squashes.
- If using fresh kabocha you can roast it first if you prefer.
- Look for kabocha squash with a deep, rich color and firm texture. The skin should be hard and free from soft spots.
- Kabocha squash can be a bit tough to cut and peel. To make it easier, you can microwave it for a minute or two to soften the skin slightly before peeling and chopping.
- When chopping the squash, aim for relatively uniform pieces. This will ensure even cooking and a consistent texture in your soup.
- When sautéing the onions and garlic in coconut oil, let them cook until they're soft and translucent. This builds a flavorful base for your soup.
- Add the peanut butter slowly and stir well to ensure it's fully incorporated into the soup. This will create a creamy and nutty flavor.
- When blending the soup, allow it to cool slightly before transferring it to a blender. Blend in batches if necessary, and be cautious, as hot liquids can expand when blending. Hold the blender lid down with a kitchen towel to prevent splatters.
- If preferred you can use an immersion blender (stick blender) to blend the soup.
- If the soup is too thick, you can add more vegetable broth to reach your desired thickness. If it's too thin, simmer it longer to reduce and thicken.
- Taste the soup and adjust the salt and pepper as needed. Remember, it's easier to add more seasoning than to fix an overly salty soup.
- Consider garnishing your soup with corn, roasted pumpkin seeds, a drizzle of coconut milk, a sprinkle of chopped fresh herbs (such as cilantro or parsley), or a dash of paprika for a beautiful and flavorful finishing touch.
- If you replace the oil used for frying with a calorie-controlled cooking spray, there are 3 Blue Plan points per serving.
Nutrition Information
Show Details
Calories
218kcal
(11%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Sodium
106mg
(4%)
Potassium
820mg
(17%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
19930IU
(399%)
Vitamin C
41.4mg
(46%)
Calcium
103mg
(10%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Sodium | 106mg | 4% |
| Potassium | 820mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 19930IU | 399% |
| Vitamin C | 41.4mg | 46% |
| Calcium | 103mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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