Kabocha (Creamy Japanese Squash Soup)
Ingredients
- 1 pound kabocha pumpkin
- 1/2 onion, chopped
- 1 tablespoon unsalted butter
- 2 teaspoons chicken bouillon powder, or 2 cups chicken broth
- 2 cups water, if using chicken bouillon
- 1 2/3 cups milk
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chopped parsley, for garnish, optional
Instructions
- 1
Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash.
- 2
Place kabocha on a microwave-safe plate and heat in microwave for 1 to 2 minutes, depending on the power of your microwave. This helps to soften the kabocha just a bit.
1 min - 3
Cut the kabocha into thin slices and remove exterior skin. Set slices aside.
- 4
In a medium pot, melt butter and sauté onion slices until translucent and softened.
- 5
Add kabocha and sauté together with onions until the kabocha is cooked.
- 6
Pour water and add chicken bouillon powder in the pot. Simmer on low heat for about 10 to 15 minutes, or until kabocha is softened.
10 min - 7
Either use an immersion hand blender to blend the vegetables with the broth, or allow the mixture to cool slightly and then pour it into a traditional blender to puree, then add it back to the pot.
- 8
On medium-high heat, add milk to the kabocha mixture and bring to a boil, constantly stirring the soup. Turn off the heat, and season with salt and pepper. Mix thoroughly and serve immediately. Garnish with additional freshly ground black pepper and chopped parsley.
Nutrition
Per serving (based on 4 servings)
