Delicious and creamy soup featuring sweet, nutty kabocha squash. Packed full of vitamins, this is a wonderful switch up from the standard pumpkin or butternut!
1/4 kabocha squash (about 500 g)
1/2 medium onion
1 tablespoon (14.2 g) salted butter
350 ml beef consomme*
350 ml whole milk
kosher salt, to taste
freshly ground black pepper, to taste
drizzle of cream
chopped fresh parsley
Be careful cutting the kabocha into quarters as the squash is quite hard. Remove the seeds from the quarter of kabocha and wrap it in plastic wrap. Microwave it for 4 minutes to soften and make it easier to remove from the peel. (See the note section below to see how to prepare this recipe without a microwave if you prefer.) Carefully remove the hot kabocha from the wrap, cut off the rind, and cut into roughly equal size pieces. Set aside.
Cut onion into thin slices. Melt butter in a saucepan over medium heat. Add onion and sauté until they begin to soften. Stir in the kabocha and sauté for another minute.
Add consomme. Bring just to a boil, cover, and reduce heat to low. Simmer for 20 minutes.
Pour in milk and stir while heating it up. Do not allow it to come to a boil. Season with salt and pepper.
Pour into serving bowls. Optionally, drizzle with a touch of cream, garnish with parsley, and serve with bread for dipping.
This recipe makes enough soup for 3-4 servings.
* You can substitute the consomme for beef or vegetable stock, though it won't have as intense of a flavour
Start the recipe by slicing the onion, and seeding, peeling, and cutting the kabocha into bite size pieces. Heat butter in a saucepan over medium heat, and sauté the onion until it begins to soften. Stir in the kabocha and sauté for another 8-10 minutes until the kabocha is soft. Continue by following along with the above recipe from where you add the consomme.
- Serving Size:
- Calories: 133
- Sugar: 10.7 g
- Sodium: 592.4 mg
- Fat: 7.9 g
- Carbohydrates: 17.4 g
- Protein: 8 g
- Cholesterol: 22.2 mg
Keywords: Japanese kabocha soup