Learn the basics! Kabocha Squash Soup
Learn the basics!Kabocha Squash Soup
4.5
(212 reviews)Time
Here’s a rich, creamy potage loved for the natural sweetness and smooth texture of kabocha squash. It’s easy to make in a blender, and adding heavy cream gives it extra depth. For a bright, vibrant finish that looks as delicious as it tastes, cut a fairly thick layer off the kabocha squash skin.
Calories
389kcal
Carbs
41g
Fat
21.3g
Protein
8.7g
Net Carbs
35.3g
Sodium
550.2mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- kabocha squash350 g
- onion½
- salted butter20 g
- water100 ml
- milk300 ml
- salt⅓ teaspoon
- heavy cream30 ml
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Remove the seeds and stringy pulp from the kabocha squash, cut off the skin, and slice it thinly. Finely chop the onion.
Note:
Cut off the kabocha skin a bit thickly.
2
Heat the butter in a pot over medium heat. Add the onion and cook until softened, then cover and steam-cook over low heat for about 3 minutes. Add the kabocha and water. Once it comes to a boil, cover and simmer for about 15 minutes, until the kabocha is tender. Let it cool slightly.
3
Transfer the mixture from step 2 to a blender and blend until smooth.
4
Return it to the pot, add the milk, and heat until just before boiling. Season with salt to taste.
5
Serve in bowls and drizzle with heavy cream.
Note:
Adding heavy cream gives it a richer flavor and is recommended.
Reviews
4.5
(212 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I didn’t have any heavy cream, so I substituted milk instead, and it still turned out delicious.
