Kabocha Squash Soup

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Kabocha Squash Soup

Prep 15 mins   Cook 35 mins   Eat 45 mins

Kabocha Squash is the richest of the winter squashes, which is what makes this Kabocha Squash Soup so delicious.   You’ve probably eaten Kabocha Squash if you’ve eaten Vegetable Tempura.  It’s that irresistably sweet orange vegetable underneath the crunchy tempura exterior. Yum!  I love all the winter squashes, but particularly Kabocha.  Kabocha squashes make the best soup and also Pumpkin Ravioli or Ravioli de Zucca.  Use the cooked Kabocha in place of canned pumpkin in this Pumpkin Ravioli recipe.

Kabocha Squash can be found at Asian markets.

Here’s what a Kabocha Squash looks like.   If you cannot find a Kabocha Squash at your market, look in an Asian market.  They are generally plentiful there all year, but particularly in autumn.

The best way to cook a hard winter squash like the Kabocha is to slice it in half.  Cut it open by inserting the point of a large heavy sharp knife on a solid cutting board.  Once the knife is inserted rotate the knife around as far as you can.  The knife will most likely get stuck in the center.  Stand away and pound the squash with the knife in it on a solid cutting board.  It will hopefully fall open.  BUT BE SAFE!!!  KEEP YOUR HANDS AND BODY PARTS AWAY FROM THE SHARP SIDE OF THE KNIFE!

Scoop out the squash flesh from the squash halve after cooled.

Once it falls open, the rest is easy.  Scoop out the seeds and place each squash half seed-cavity side down on a baking sheet.  That’s it!   Place it in a 350° oven for about 20 minutes OR until the flesh is tender when pierced.  The size of the squash will determine the time.  Turn over the squash halves and let cool.  After cool, scoop out the squash flesh and place into your soup pot.

Cooked Kabocha Squash is added to soup base.

While the squash is roasting, start the soup.  Cook the onions in olive oil over low heat.  Cover and cook until translucent.  Add the chicken broth and cooked squash.  I added a frozen quart of chicken stock right into the pot.  It defrosts from the heat of the pot.  Learn how to make chicken or turkey stock here and always have some in your freezer for soup season.  Bring to a boil and then simmer until the the squash mixture is very soft.

Kabocha Squash Soup is creamy and delicious!

Puree the soup until smooth with an immersion blender, in a blender or a food processor.  Add 1 cup or more of milk to make the soup creamy and rich.  Garnish with candied pecans.  Get the Candied Pecans recipe here. 

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Kabocha Squash Soup

1 Tbs olive oil
1 medium onion, diced
2 1/2 pound kabocha squash
4 cups chicken broth
1 cup + or – milk
1 pinch salt & pepper to taste
1/2 cup pomegranate seeds (optional)
1/2 cup Candied Pecans, optional (see separate recipe)

1. Cut squash in half and remove the seeds. Place face down on a baking sheet and place in 350° oven for 20 minutes or until flesh is tender when pierced with a meat fork. Size of the squash will determine the time. Turn over squash halves and let cool. When cool, separate flesh from the skin by scooping out the squash or by cutting away the skin, whichever is easiest.

2. While squash is roasting, in a soup pot, cook onions in olive oil on low heat. Cover and cook until onions are translucent. When squash has softened, add to pot along with the chicken broth. Bring to a boil and then simmer until squash mixture is very soft.

3. Using an immersion blender or a food processor, puree the soup until smooth. Add desired amount of milk to achieve the desired consistency.

4. Garnish with pomegranate seeds and candied pecans.

Servings: 6  – 295 calories

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5 from 1 vote

Kabocha Squash Soup

I have found it easier and quicker to roast a squash first, then add the flesh to a recipe, rather than peel and cut a hard winter squash into pieces. The kabocha squash is the richest of the winter squashes, which is what makes this soup so delicious on a cold night. If you cannot find kabocha squash, look in an Asian market. You can serve this soup with no milk, if desired to keep dairy free. The pomegranate seeds and candied pecans add a zing of sweetness and dress up this beautiful orange soup.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: American

Servings: 6

Calories: 295kcal

Ingredients

• 1 Tbs olive oil
• 1 medium onion diced
• 2 1/2 pound kabocha squash
• 4 cups chicken broth
• 1 cup + or - milk
• 1 pinch salt & pepper to taste
• 1/2 cup pomegranate seeds optional
• 1/2 cup Candied Pecans optional (see separate recipe)

Instructions

• Cut squash in half and remove the seeds. Place face down on a baking sheet and place in 350° oven for 20 minutes or until flesh is tender when pierced with a meat fork. Size of the squash will determine the time. Turn over squash halves and let cool. When cool, separate flesh from the skin by scooping out the squash or by cutting away the skin, whichever is easiest.
• While squash is roasting, in a soup pot, cook onions in olive oil on low heat. Cover and cook until onions are translucent. When squash has softened, add to pot along with the chicken broth. Bring to a boil and then simmer until squash mixture is very soft.
• Using an immersion blender or a food processor, puree the soup until smooth. Add desired amount of milk to achieve the desired consistency.
• Garnish with pomegranate seeds and candied pecans.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 295kcal

Kabocha Squash Soup + How to Roast Winter Squashes.

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