Kabocha Squash Soup (using an easy hack!)

This Kabocha Squash only uses 2 ingredients!! It takes a little effort in the
beginning but the result is so so worth it.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Soup Appetizer

American Japanese Canadian

soup one pot Vegetables soup recipe soup idea

Instructions

1 In an Always Pan (by Our Place), fill the pan with 3-4 cups of water and put the
steamer basket on top. Begin by steaming the kabocha squash until a knife easily
pierces through (roughly 20 mins depending on size of squash). This crucial step
not only softens the flesh but also makes removing the skin a breeze.
2 Alternatively, you can also use a woke or soup pot along with a steaming rack
and plate to hold up the kabocha squash.
3 Once a knife easily pierces through the flesh, remove from steamer basket using
oven mitts and place on cutting board. The kabocha squash will be very hot so
handle with care!
4 Carefully remove the peel using a sharp knife and cut the squash in half. Scoop
out the seeds and cut into smaller chunks.
5 For any harder pieces of squash that might need a little extra attention, simply
microwave them for an additional minute or two.
6 Remove the steamer basket, and transfer all the squash back to pot. Using a
potato masher, mash the squash as best you can. Then turn the heat on to medium.
7 Add cream of mushroom soup and water to the pot. Adjust according to how runny
or thick you like your soup. Using a potato masher, mash and mix everything
together until the soup is well combined.
8 Reduce heat to low and simmer for another 10 minutes stirring constantly.
9 Serve how and garnish with a sprig of parsley or cilantro, along with a few
drops of truffle oil (optional).