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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 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? 

Easy-Peasy Pea Soup

If you have slow cooker, I promise, it will be easy. I promise, it will be healthy. Yes, I promise, it will be fantastically delicious. Pea Soup. Easy. Easy-peasy indeed. 

Blog's Category: Healthy, My Own Fast and Easy, My Staple Food, Soup, Vegetarian

Intro

*** This is recipe is a real jewel for a busy person, who wants to feed a family with a quality food. If you don't have slow cooker just yet - get one. Slow cooker is a must IMHO. It allows you to throw ingredients into a pot, forget about it for a few hours, and then, opening up a lid, breath in a wonderful aroma of a healthy meal.

*** I cooked pea soup million times, different ways, with a different vegetables, with a chicken, with a smoked meat, and so on. Almost always a soup was a hit, flavorful and delicious. But there were one problem. especially when using smoked meats - it was often not-easily digested, with some sort of indigestion, heavy feeling in a stomach and such. Not with this recipe! It was 100 percent scrumptiously delish and 100 percent consequences free ;)

*** Truly vegetarian, this soup has a minimum easily obtainable ingredients and simple 1-2-3 steps. Shell we?


What is it?

Dry green split peas, some carrots, onion, celery, garlic and splash of olive oil are brewed in a slow cooker into smooth soothing concoction - true pea soup, beautiful in its simplicity and flavor.

Taste Description

Taste and texture is mild and smooth, with a tiny soft specks of remaining unblended pieces of vegetables. Pea taste and flavor is prevalent and satisfying. This softness combines nicely with a bright crunch of croutons, served along and with a dosed kick from black pepper, freshly ground over a bowl.


Variations

- As I mentioned above, it may be numerous variation there. To me this one is the optimal everyday version, my favorite one.

- All right. Instead of croutons, sprinkle bacon on top, mister Meatlover :)))

How to Serve

- Serve as soon as it's finished cooking or serve next day, or day after, warmed in microwave, it will always leave you satisfied.

Easy-Peasy Pea Soup

• 1 lb pack of dry green split peas, rinsed
• 3 carrots, finely diced or grated
• 1 onion, diced
• 3 celery stems (including leaves), finely diced
• 3 garlic cloves, finely minced
• 1 tsp of salt
• 4 tbs olive oil
• 3 liters of water (take a little less if you like your soup thicker)
• black pepper (optional)
• croutons (optional)
• fresh thyme (optional)

-  Load your slow cooker with all ingredients, except black pepper and croutons.

- Cook on low for about 6 hours until peas are falling apart and almost fully desintegrated. Then, using immersion blender, blend soup to half-blended consistency. Be careful, don't start your blender until it is fully submerged. 

- Note: If you would like your soup be ready in about 4 hours - boil your water in a cattle before adding it to a slow cooker. 

- Serve with some freshly ground black pepper on a top, croutons, fresh thyme leaves and enjoy!



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