Friday, December 7, 2018

Japanese Kabocha Squash Soup

I couldn't praise enough this recipe for a squash soup. Made of the best of a squash family, kabocha squash, this soup has just 4 ingredients and a ton of flavor. Everything is beautiful about this soup - look, taste, nutrition, texture, simplicity, name it.

Blog's Category: Effortless, Healthy, International, Soups, Vegetarian



So far, butternut squash was my favorite among all winter squashes, mostly because its easiness of handling - easier to peel, easier to cut, etc. Now, I think my love goes completely to kabocha squash. Just now I realized unique sweetness, texture, flavor and color of this type of squash.

This particular recipe is really great and most likely is going to become my default choice for creamy squash soup. Try it, I'm sure you will love it too. Even my husband, notorious hater of all those vegetable-shmegitable creamy soups, liked it a lot.

Note

Sure, this soup can be cooked using any kind of winter squash, and most likely still will be good. Although I insist on using kabocha squash - discover for yourself this beautiful, packed with nutrition and flavor, vegetable.

Japanese Kabocha Squash Soup

For about 5 servings:
  • 1/2 medium size (about 10") kabocha squash, peeled and cut in 1" pieces
  • 1 medium onion, cut in half and sliced
  • 2-3 tbs butter
  • 1 tsp salt
  • 1/2 c heavy cream
- In a pot, melt butter and cook onion, stirring, on a medium heat, just until soft, about 3 minutes.

- Add squash, add water just until covered, bring to a boil, then switch to low and cook covered for about 15 minutes until squash is completely cooked and soft.

- Using immersion blender, blend soup into smooth and creamy soup. Add salt and cream, continue to cook stirring on a medium high and remove from heat just before it starts to boil. It's done!

- Enjoy!

- * Don't forget to check out pictures below and some useful comments there :)


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IN PICTURES


Never throw away winter squash's seeds. Rinse them in water, separate from fresh strands , place on a baking sheet with parchment paper and roast until light-beige ni color. It's a great TV snack, healthy and delicious.








 Test squash if it's done ...






 Poured some leftovers into individual glass containers. I'll take one tomorrow to work for a lunch. By the way it would be a great breakfast as well, I know in Japan people eat porridge for a breakfast. I remember my dad, in Ukraine, sometimes had soup for a breakfast as well.

Soup turned out a bit thin, but I like it like this, it still very creamy. See how nicely it covers a spoon?