Nothing beats a hearty bowl of creamy squash soup to keep you warm as autumn approaches. Plus, kabocha squash is perfect for making a seasonal soup that is creamy, sweet, and absolutely mouthwatering. The silky texture of this Japanese squash makes it ideal for use as a soup base because of how rich it is.
This article will teach you how to make a velvety kabocha squash soup in the comfort of your own home. Here you will find the best, most comfortable autumn soup, along with helpful hints for ingredients and easy preparation processes.
An Introduction to Kabocha Squash
The squat, verdant Kabocha squash is a winter squash variety that goes by more names than just pumpkin. Its orange flesh has a sweet, nutty taste that’s reminiscent of sweet potatoes or pumpkin.
Some key benefits and uses for kabocha squash:
- An abundance of beta-carotene promotes skin and eye health.
- Rich in vitamins C and B6, which strengthen the immune system,
- It safeguards cells with antioxidants like lutein.
- Beneficial for digestive health, this food is rich in fibre.
- Equally at home in savoury and sweet recipes
- Perfect for pan-frying, steaming, boiling, roasting
- Once boiled and pureed, it has a silky, creamy consistency.
The velvety texture and natural sweetness of kabocha squash, when mixed into a soup, make it a show-stopper. It makes a wonderful foundation for a hearty, satisfying soup.
Why Make Kabocha Squash Soup?
Many things work in favour of Kabocha squash soup. The following are a few of the reasons why it produces a delicious soup:
Flavor – When cooked, the squash’s naturally sweet and nutty flavour really comes through. Only salt and pepper are required for seasoning.
Creaminess – The flesh turns into a thick, velvety liquid after it’s combined. No need for cream!
Color – Indulge in the beauty of swirled bowls of vibrant orange pureed kabocha.
Texture – You can customise the soup’s texture from silky smooth to slightly lumpy.
Satisfaction – Fullness without heaviness is the goal of this substantial soup, which guarantees satisfaction. It’s reassuring without being suffocating.
Versatility – Soups made with squash are quite versatile; you can add whatever kind of flavour you want to them, like curry, lime, maple, roasted garlic, and many more.
Nutrition – Vitamin, antioxidant, and fibre dense nutrition. Reminds you that what you’re eating is nutritious!
Kabocha squash has all the makings of a delicious, healthy and easy fall soup.
Step-By-Step Instructions for Kabocha Squash Soup
Follow these easy steps to make homemade kabocha squash soup:
- Kabocha peppers
- The onion
- Head of garlic
- Beverage or stock
- Milk with cream, if desired,
- Ghee, creamy olive oil
- Seasonings (such as cumin, cinnamon, and nutmeg)
- Pepper and salt
- Parmesan, croutons, pepitas, and other toppings
- Begin by halving the Kabocha Squash Soup lengthwise. Pick the pulp and seeds out. Half the squash should be roasted at 400°F for forty to fifty minutes, or until pierced, very soft.
- While the squash is roasting, soften the garlic and onion by sautéing them in butter or olive oil. Add any spices you like.
- Set aside to cool slightly after cooking the squash. Take the roasted flesh out of the skin and put it in a food processor or blender.
- Season with salt and pepper and stir in the sautéed garlic, onion, and spices. If using, pour in the broth and milk or cream.
- Blend or puree until totally smooth. Lightly mix for soup with larger chunks.
- Return soup to saucepan and slowly bring to a simmer. If necessary, thin with additional broth.
- Warm it up and top it with whatever toppings you like. Savour it!
Roasting the squash simply brings out its inherent sweetness. Garlic and onions are aromatics that, when blended, enhance flavour. Cooking the squash speeds up the soup’s assembly.
Potential Recipe Add-Ins
Adapting squash soup to individual preferences and dietary restrictions is a lot of fun. Think of including one or more of these elements:
- Vegetable, chicken, mushroom, and butternut squash broths
- Milk products derived from coconuts, heavy cream, and half-and-half
- Curry powder, chilli pepper, ginger, nutmeg, cumin, and coriander are among the spices.
- Mint, sage, cilantro, basil, parsley
- Fruits and vegetables—zucchini, carrots, spinach, kale, leeks
- Apples, pears, butternut squash, and pumpkins
- Rice, quinoa, farro, and barley are all grains.
- Chickpeas, white beans, chicken, and bacon are protein sources
To make kabocha squash soup that is uniquely yours, feel free to combine ingredients. All sorts of things could be done!
Top Soup Toppings
Kobocha squash soup can be elevated in both taste and presentation with a dollop of garnish. Here are some suggestions for toppings:
- Greek yoghurt or whipped cream
- Feta, goat, or blue cheese crumbles
- Warm pumpkin seeds
- Pancetta or crisp bacon
- Crackers or croutons
- Crust prepared from scratch
- Chopped or minced fresh herbs
- Chickpeas or nuts roasted with spices
- Thinly sliced apples
- Agave nectar, maple syrup, or honey
- Oils from nuts or extra virgin olives
- Paprika or red pepper flakes, crushed
Toss in some crunchy garnishes that will go well with the smooth flavour of the squash soup. Add some flair with the toppings!
Cozy Kabocha Squash Soup Recipes to Try
Here are a few warm and inviting recipes for kabocha squash soup to get you started:
- Soup with Apples and Kabocha Squash and Cheddar Croutons
- Kabocha Squash Soup with Curry and Coconut Milk
- Soup made with Kabocha squash, crisp pancetta, and sage.
- Warm Kabocha Soup with Roasted Pumpkin Seeds for a Creamy Dish
- Chile and cilantro-infused spicy Kabocha squash soup
- Soup with Kabocha Squash, Lentils, and Yoghurt
- Miso Soup with Kabocha Squash and Shirataki Noodles
Frequently Asked Questions
1. Is Kabocha Squash Soup the same as pumpkin?
Kabocha squash tastes very similar to pumpkin but is a separate winter squash variety. Pumpkin and butternut squash can be substituted for kabocha.
2. How do you peel kabocha squash?
The skin is edible, so no peeling required! Simply slice in half, scoop out seeds and roast. The skin softens as it bakes.
3. Can you freeze leftover soup?
Yes, leftover soup freezes very well for 2-3 months. Let cool fully then transfer to airtight containers or freezer bags. Thaw overnight in the fridge before reheating.
4. What is the best way to thicken squash soup?
For thicker soup, puree with less broth or simmer uncovered for longer to reduce liquid. You can also blend in carrots, potatoes or soaked bread.
5. Can you use almond or oat milk instead of dairy?
Absolutely! Non-dairy milks like almond and oat work seamlessly in vegan kabocha squash soups. Just adjust flavorings since no creaminess.