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Creamy Kabocha Squash Soup
Embrace the comforting flavors of fall with this creamy Kabocha Squash Soup. Rich, velvety, and infused with aromatic spices, this soup is a delightful blend of sweet and savory. Kabocha squash, known as Japanese pumpkin, is celebrated for its naturally sweet and nutty flavor, making it the perfect star for a cozy meal. This recipe not only warms your soul but also provides a nutritious boost with fresh vegetables and coconut milk. Perfect as a starter or a light meal, serve it with crusty bread for a satisfying experience. Historically, kabocha squash has been a staple in Japanese cuisine for centuries, where it is cherished for its versatility and health benefits.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1, diced
- Garlic
- 3 cloves, minced
- Carrots
- 2, diced
- Celery
- 2 stalks, diced
- Kabocha squash
- 1 medium (about 2-3 pounds), peeled, seeded, and diced
- Vegetable broth
- 4 cups
- Coconut milk
- 1 can (13.5 oz)
- Cumin
- 1 teaspoon
- Curry powder
- 1 tablespoon
- Salt
- to taste
- Pepper
- to taste
- Fresh cilantro
- for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Stir in the minced garlic, diced carrots, and celery. Sauté for an additional 5 minutes until the vegetables are tender.
- Add the diced kabocha squash, vegetable broth, curry powder, cumin, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 30 minutes, or until the squash is soft and easily pierced with a fork.
- Using an immersion blender, puree the soup until it is smooth and creamy. If using a regular blender, allow the soup to cool slightly and then blend in batches.
- Stir in the coconut milk and heat the soup for an additional 5 minutes, stirring occasionally.
- Taste the soup, adjusting seasoning with more salt and pepper as needed.
- Serve the soup hot, garnished with fresh cilantro.
- For a spicy kick, consider adding a pinch of cayenne pepper or a dash of hot sauce.
Tips
- You can enhance the flavor by roasting the kabocha squash before adding it to the soup.
- This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 15 minutes Cook Time: 40 minutes Calories: 250 Fat: 12g Carbs: 35g Protein: 4g Sodium: 300mg Sugar: 5g
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