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    Kabocha Squash Soup

    BY Akiko · PUBLISHED: Sep 21, 2022 · UPDATED: Nov 23, 2022 · IN: Home » Side Dishes · Jump to Recipe

    Kabocha Squash Soup for pinterest pin image

    Thick, creamy and velvety Kabocha Squash Soup is easy to make and is the perfect year-round coup! No need to simmer for hours on the stovetop, just cut, cook for 10 minutes, and add seasoning - delicious. Enjoy the richness of kabocha with Japanese pumpkin soup today!

    Kabocha Squash Soup with a piece of bread

    Kabocha Squash Soup

    If like me, you’ve wondered about what is the best way to cook kabocha, you’re in the right place. I’ll share the most flavourful, quick and easy kabocha squash soup with you today. It’ll be your new go to soup.

    Kabocha is Japanese pumpkin, sometimes referred to as winter squash. It's similar to butternut squash, but sweeter, thicker and creamier. It’s got a moreish rich nutty flavour.

    I love kabocha. If you’re wondering 'besides butternut squash what other squashes are good in a soup?', this kabocha soup should be at the top of your lists. It's one of the most popular winter squash recipes in Japan, along with simmered kabocha (kabocha no nimono) and roasted kabocha squash.

    This golden yellow squash soup recipe is perfect for thanksgiving or other festive occasions. Bring joy into your life and share it with loved ones. Read on!

    Kabocha Squash Soup in two bowls

    Ingredients for Kabocha Soup

    Where to find kabocha squash

    Kabocha is popular and is pretty readily available at most regular supermarkets these days, but if not, certainly at Japanese or Asian shops. It's usually called Japanese pumpkin in Australia and kabocha squash in North America.

    What I love most about this kabocha is that it's naturally rich in flavour with a hint of sweetness, and has a great velvety texture. So you can enjoy it without adding a lot of seasoning.

    How to choose a best kabocha for this soup recipe

    What makes a good kabocha squash soup recipe is to find the right kabocha. Here are a few tips for how I find the ripe kabocha:

    • Look out for kabocha with dark green coloured skin. If it has an orange part on the green skin, it's a sign of ripeness.
    • Kabocha with thick stems are good. The stem should be dry with the end a bit hollowed out/sunken.

    If the kabocha is cut in half or quarters, look out for a deep orangery colour inside. That's the best for this kabocha soup recipe. There are also Japanese pumpkins with a yellow flesh colour, but the orange is best for this recipe, as it’s richer and sweeter in flavour.

    Kabocha can be kept for a month. So grab one when you find it at the store!

    If you aren't able to find kabocha squash locally, try Mexican pumpkin. It works perfectly well.

    How to Make Kabocha Squash Soup

    There are lots of ways of making kabocha soup, including roasted kabocha squash soup. But this kabocha squash soup is the quickest and easiest to make and every bit as tasty. My goal is to make thick, creamy and delicious kabocha soup with simple ingredients and cooking.

    How do you cut kabocha squash for soup?

    Kabocha Squash with a knife for making Soup

    I used to have trouble cutting kabocha squash because the skin is so hard. Of course, the starting point is to use a sharp knife.

    Hold the knife handle with one hand, and place the knife next to the dried stem. Make sure to place the other hand on top of the knife. Then push down with some pressure when you cut.

    removing kabocha skin with a knife for Kabocha Squash Soup
    kabocha and knife on a chopping board, Kabocha Squash Soup

    If cutting this squash is too hard for you, put it in the microwave for two minutes. Cut the kabocha into smaller cubes. This helps you cook them with the onion quickly.

    How to Flavor Kabocha Squash Soup

    flavouring Kabocha Squash Soup in a pan

    Kabocha has a great natural, rich, nutty flavour and sweetness. You really don’t need to go to a lot of trouble to enjoy it. I use simple ingredients including vegetable stock, sea salt, ground pepper and bay leaves.

    adding milk to Kabocha Squash Soup in a pan

    Once the soup is cooked, use a blender to make it's smooth, add whole milk (or plant based milk – coconut works) and simmer for five minutes. This makes the texture extra smooth, creamy and velvety.

    That's it! Drop some heavy cream, natural yogurt or sour cream, and sprinkle finely chopped parsley on top. Then serve immediately.

    Grind black pepper and good quality salt on top just before serving. Enjoy!

    Kabocha Squash Soup served in two Japanese green bowls

    FAQs

    How to Store Kabocha Squash Soup

    This winter squash soup can last for three days in the fridge. If the soup becomes thicker, you can add a little whole milk to lighten it.

    Is kabocha squash like butternut squash?

    Yes. Kabocha is similar to butternut squash. But it's thicker, creamier and richer in taste than butternut squash. So I use less seasoning for the soup.

    Is the skin of kabocha squash edible?

    Kabocha skin is edible. I didn’t use them for this recipe as I wanted it to be super velvety and smooth, but it’s perfectly fine to keep the skin on.

    More side dish recipes

    Pan Fried Potatoes

    Roasted Kabocha Squash

    Japanese Sweet Potato (Baked)

    Potato Mochi

    Kabocha Squash Soup in a Japanese bowl

    Kabocha Squash Soup

    Thick, creamy and velvety kabocha squash soup is easy to make and is the prefect year-round soup! No need to simmer for hours on the stovetop, just cut, cook for 10 minutes, and add seasoning - delicious. Enjoy the richness of kabocha with Japanese pumpkin soup today!
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Course: Side Dish, Soup
    Cuisine: Gluten-Free, Vegetarian
    5 from 3 votes
    Print Recipe Pin Recipe Leave a Review!
    Servings: 4 servings

    Ingredients

    • ½ kabocha squash (note 1) (3.5 pounds, 2.4lb, 1.2kg)
    • 1 tablespoon butter (or I use olive oil)
    • 1 onion (sliced, 200g)
    • 2 cups vegetable stock
    • ¼ teaspoon black pepper
    • ½ teaspoon sea salt (or kosher salt)
    • 3 bay leaves
    • 2 cups whole milk (or coconut milk)

    Finishes

    • ½ cup cream
    • chopped fresh parsley
    • freshly ground

    Instructions

    Preparation

    • Clean the pumpkin skin with running water. If it's cut in half already, there’s no need to wash inside orange fruit.
    • Use a sharp knife. Hold the handle with one hand, and place the knife next to the dried kabocha stem. Make sure to place the other hand on top of the knife. Then push down with some pressure when you cut. (note 2)
    • Cut off the skin with the knife. Then cut it into 1 inch (2.5 cm) cubes.

    Cooking

    • Add medium heat to a large pot, and melt butter. Cook sliced onions for five minutes. Use spatula and stir them occasionally.
    • Add kabocha cubes and combine with cooked onions.
    • Add vegetable stock, salt, ground pepper and bay leaves. Bring the kabocha mix to a simmer, and cook for ten minutes. Add milk and cook for a further five minutes.
    • Remove from heat, and use a hand-held (stick) blender until smooth.
    • Ladle the soup into bowls, put a dollop of cream and some finely chopped parsley on top.
      That's it! Sprinkle freshly ground pepper, and good quality salt to enjoy the soup with!

    Recipe Notes:

    1. Kabocha can be easily found at local Japanese or Asian shops. It’s in season in the fall/autumn, but you can sometimes find it at other times. Find a well rounded kabocha with a dark green skin. If there is an orange part, that's the sign of a ripe kabocha. Make sure the stem is dried out. 
    2. If the skin is too hard for cutting, place the kabocha in the microwave for two minutes. This helps to soften the kabocha. 
    Keyword: kabocha squash soup
    Did You Make This Recipe?Tag @miklia_recipes on Instagram and hashtag it #mikliarecipes so we can all see the deliciousness!

    Leave your feedback in the comments section below, and don’t forget to leave a recipe rating to let others know if you enjoyed a recipe!

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    Thank you for joining the MIKLIA community, Akiko.

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