Kabocha is a variety of Japanese pumpkin. It looks very similar to Buttercup squash, typically found in western supermarkets but they taste quite different, so don't be fooled! Kabocha is naturally sweet and has a texture that's a bit like sweet potato. In Japan, we usually eat kabocha as a side dish. I especially love kabocha that's been simmered in soy sauce and sugar, but its equally scrumptious in a salad (like potato salad), creamed into a soup, or tempura-fried.
Kabocha soup is very popular in Japan, because it’s very rich and creamy, but mild enough in flavor for everyone to enjoy. You can serve this soup warm or chilled depending on the season. It would make a perfect Thanksgiving side dish!
· ½ a kabocha squash (about 1.5lbs)
· 1 onion
· 1 tablespoon of salted butter
· 1 tablespoon of olive oil
· 480ml of vegetable broth
· 240ml of milk
· 60ml of heavy cream
· some salt
8. Add milk, heat up the mixture, and add salt to taste. Finish by adding heavy cream and remove from the heat just before it boils.