Creamy Kabocha Squash Soup: A Japanese Comfort Recipe
This creamy kabocha squash soup offers a comforting taste of Japan, featuring tender squash pureed with milk and cream, seasoned to perfection.
Equipment
- Pot
- Spoon
- Blender
- Skewer
- bowls
- airtight container
Ingredients
Main Ingredients
- 0.5 onion
- 1.4 lb kabocha squash
- 1 Tbsp unsalted butter
- 2 cups chicken stock/broth
- 1.5 cups milk
- 0.5 cup heavy cream whipping
- 2 tsp Diamond Crystal kosher salt
- 0.125 tsp freshly ground black pepper
- parsley chopped
Instructions
Instructions
- Gather all necessary ingredients.
- Slice the onion thinly.
- Remove seeds from the kabocha squash and cut it into thin wedges.
- Peel the squash and cut it into small, equal-sized cubes.
- In a pot, melt butter over medium heat and cook the onion until soft and browned.
- Add the kabocha squash and sauté to coat with butter.
- Pour in chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 12-15 minutes.
- Check if the kabocha is fully cooked by inserting a skewer.
- Puree the soup until smooth using a blender or immersion blender.
- Stir in milk and heavy cream, ensuring the soup does not boil.
- Season with salt and pepper, then stir over low heat until hot.
- Ladle the soup into bowls, garnish with chopped parsley, and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for a month.
Notes
This creamy kabocha squash soup is a delightful and comforting Japanese-inspired dish, perfect for a cozy meal. It can be prepared ahead of time and stored.