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Oishi Book

Easy, Quick, and Tasty Asian Recipes

Recipes, Soup & Stew, Vegetarian · 10/10/2021

Kabocha Soup Recipe ( かぼちゃスープ – Japanese Creamy Squash Soup )

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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!

 

PUMPKIN SOUP RECIPE

 

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!

>All you need to know about Kabocha Squash

 

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
  • Anti-aging
  • 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!

 

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KABOCHA SOUP FOR AUTUMN

Kabocha Soup Recipe

Yuka
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!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Japanese
Servings 4 people
Calories 130.07 kcal

Ingredients
  

  • 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

Topping

  • parsley
  • whipping cream

Instructions
 

  • Gather all the ingredients.
    Kabocha ingredients
  • If you buy a whole Kabocha, cut the Kabocha in half in order to remove the seeds first. *1
    Kabocha seeds
  • Cut the Kabocha into wedges and remove the skin.
    How to cut
  • Then cut the wedges into smaller (1-2 inch) pieces.
  • Cut the onion into thin slices.
    How to make Kabocha soup
  • Heat a pot on low heat and add butter and onion. Cook until onion gets soft and translucent.
    How to make Kabocha soup 2
  • Add Kabocha, chicken stock, and bouillon. Turn the heat to medium and bring to a boil.
    Kabocha soup
  • After boiling, reduce the heat to low, and simmer for about 15 minutes.
    How to make Kabocha soup 6
  • When the Kabocha gets soft and fully cooked, use a blender until the mixture has a smooth texture.
    Kabocha soup
  • Add milk and stir to combine well.
  • Add salt, soy sauce, and black pepper.
    How to make Kabocha soup
  • Let's serve!
    Kabocha Squash soup recipe

Notes

*1 I recommend you keep the Kabocha seeds to roast and have as a snack. You can simply roast them in the oven and eat!

Nutrition

Calories: 130.07kcal | Carbohydrates: 11.53g | Protein: 4.92g | Fat: 7.26g | Sodium: 791.25mg | Fiber: 0.25g | Sugar: 7.52g
Author Yuka
Keyword fall
Course Soup
Did you make this recipe?We would like to see what you cook! Tag @oishibook on Instagram hashtag it #oishibook

Posted In: Recipes, Soup & Stew, Vegetarian · Tagged: fall, Kids favorite

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Konnichiwa!

I'm Yuka. I was born and raised in Tokyo, Japan, and now I live in New York City. Cooking is one of my favorite things and I want to share all of my recipes with so many people! Most of my recipes are quick and you only need simple ingredients :) Enjoy and Let me know how you like it:)

   

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