Teresa's Recipes
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
- 2 tablespoons Olive oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 2, diced Carrots
- 2 stalks, diced Celery
- 1 medium (about 2-3 pounds), peeled, seeded, and diced Kabocha squash
- 4 cups Vegetable broth
- 1 can (13.5 oz) Coconut milk
- 1 teaspoon Cumin
- 1 tablespoon Curry powder
- to taste Salt
- to taste Pepper
- for garnish Fresh cilantro
Dietary Notes
- 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
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.