Perfect fall dish, Kabocha Soup, is so creamy and rich! You can eat it by itself or it’s the perfect compliment to any Autumn dinner dish!
One of the common Fall vegetables in Japan is Kabocha. Fall is so short so I know so many people wanna enjoy the season as much as possible! Kabocha Soup is perfect for that!
What is Kabocha? Is it the same as pumpkin?
In the US, Kabocha is referred to as “Winter Squash” or “Kabocha Squash” one of many different types of squash. It is very similar to a pumpkin, but pumpkins are completely orange while Kabochas are dark green. Kabocha is also slightly sweet, even more so than the butternut squash I usually see at grocery stores in US.
Because of the Kabocha’s sweetness, we often use it for dessert as well. It is the perfect food for Fall weather!
Is Kabocha healthy?
Yes, Kabocha is extremely healthy! Kabocha contains Vitamin A, Vitamin C, Vitamin E, folate, potassium, and some minerals. Kabocha’s skin is also edible and contains dietary fiber. Kabocha is a great food for dieting, increases immune response, protects skin, has anti-aging effects, and more!
Some of Kabocha’s strengths
- Weight Loss
- Protects skin
- Increases immune response
- Recovery from exhaustion
Kabocha’s seeds are a super-food
Actually, Kabocha’s seeds are identified as a super-food! They look big and difficult to eat but have a lot of nutrients. You can roast them and add to a salad or eat as a snack so please don’t throw them away.
Where Can I buy Kabocha?
I saw Kabocha at some local grocery stores in the US. But, I recommend you go to an Asian grocery store. Kabocha are in season from October to December, so please go find it when it’s in season!
Kabocha Soup Recipe
- 450 g Kabocha or squash I use Kabocha in this recipe
- 1/2 onion It's about 100-120g
- 1 cup milk I use whole milk
- 1 1/2 cup chicken stock
- 20 g unsalted butter
- 1 teaspoon bouillon
- 1/2 teaspoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- whipping cream
- Gather all the ingredients.
- If you buy a whole Kabocha, cut the Kabocha in half in order to remove the seeds first. *1
- Cut the Kabocha into wedges and remove the skin.
- Then cut the wedges into smaller (1-2 inch) pieces.
- Cut the onion into thin slices.
- Heat a pot on low heat and add butter and onion. Cook until onion gets soft and translucent.
- Add Kabocha, chicken stock, and bouillon. Turn the heat to medium and bring to a boil.
- After boiling, reduce the heat to low, and simmer for about 15 minutes.
- When the Kabocha gets soft and fully cooked, use a blender until the mixture has a smooth texture.
- Add milk and stir to combine well.
- Add salt, soy sauce, and black pepper.
- Let's serve!