Kabocha Squash Soup

🧂 Ingredients

• 1 Kabocha squash

  2-3 lbs, or substitute with butternut squash, sweet potato, acorn squash, or even pumpkin (sugar variety only)
• 1 tablespoon olive oil
• 1 onion

  chopped
• 2 cloves garlic

  minced
• 4 cups chicken broth

  or vegetable broth
• ½ cup heavy cream or milk

  or a plant-based alternative like coconut milk, cashew cream, or oat milk for a vegan option
• Salt and pepper to taste

Instructions

• 1 Cut the kabocha squash in half vertically and scoop out the seeds and stringy
  pulp with a spoon.
• 2 (OPTIONAL) If preferred, roast the prepared squash halves in a preheated 400°F
  (200°C) oven for about 40-45 minutes, or until the flesh is tender when pierced
  with a fork.
• 3 Heat a large pot over medium heat and add a bit of olive oil. Sauté chopped
  onion and minced garlic until softened and fragrant.
• 4 If not roasting, add chopped kabocha squash directly to the pot with the sautéed
  onion and garlic.
• 5 Add broth and simmer: Pour in chicken broth to cover the squash and bring the
  mixture to a simmer. Let it cook for about 10-15 minutes to allow the flavors to
  meld together.
• 6 Use an immersion blender or transfer the soup in batches to a blender and blend
  until smooth and creamy.
• 7 Season the soup with salt and pepper to taste, adjusting as needed.
• 8 Stir in heavy cream to add richness and creaminess to the soup. Heat through
  gently, but do not let it boil.
• 9 Ladle the soup into bowls and garnish with a drizzle of cream, a sprinkle of
  freshly ground black pepper, and a few fresh herbs if desired. Enjoy your
  delicious homemade Kabocha Squash Soup!

Nutrition Info