Kabocha Soup

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!

Kabocha Soup

·      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

1.     Cut kabocha in half and scoop out the seeds with a spoon.

2.     Cut the kabocha into 1.5 to 2 inch cubes and remove the skin.

3.     Chop onion coarsely.

4.     In a pot, heat up the butter and olive oil, add the chopped onions, and sauté until tender.

5.     Add the kabocha and sauté about two minutes.

6.     Add vegetable broth and simmer until the kabocha is soft.

7.     Turn off the heat and puree with a blender or hand blender until smooth.

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.

9.     Serve into a bowl and drizzle a little heavy cream to garnish, if you like.