Fall in love with this Vietnamese Kabocha Squash Soup that's buttery, sweet and incredibly simple to make! Next, you’re going to add in the vegetable stock and cook the kabocha until it’s tender. Blend the squash in batches, gradually adding 6 cups of water, until smooth. Season it with salt to taste, and add the cream. In this easy Japanese Pumpkin Soup recipe, I have a few tricks to maximize the flavor while minimizing the effort. Recipe Kabocha Squash Soup in the Slow Cooker. After the aromatics start to brown, you want to add the kabocha in and continue to saute this for a bit. By The Editors of Epicuriou s Then you can use coconut cream to finish the soup. Sprinkle 1/2 teaspoon of salt over it. If you can’t find Kabocha squash where you live, you can substitute any sweet, starchy squash like Butternut or Acorn. Japanese pumpkins), aromatics, and stock. recipe; February 02, 2021 Curried Roasted Kabocha Squash Soup Even in Hawaii we enjoy a good bowl of soup. Hi! In large pot, sauté onion, celery, apple, salt and pepper until onion is translucent, about 4 to 5 minutes. Place a whole, uncut kabocha squash into the steamer basket of the Instant Pot with one cup of water. Arrange the onion slices around the squash. Let the Kabocha Squash soup cool down, and then add it to a blender to puree. Mix thoroughly and serve immediately. Ingredients. How to Make Kabocha Squash Soup The first thing you’re going to want to do is to saute the onions and carrots in the butter until they’re tender and fragrant. https://www.justonecookbook.com/deliciously-easy-kabocha-squash-recipes This celebration of autumn has become even better as squashes like buttercup, banana, and delicata crop up in supermarkets across the country. The word kabocha literally means “pumpkin” in Japanese, so it’s often called Japanese Pumpkin or Kabocha Squash in other countries. Bake for 30 minutes, stirring twice partway through. Some of the more popular soups you'll find are ox tail soup and Portuguese bean soup, and, of course, all different varieties of ramen. If you?re new to cooking with kabocha squash, this recipe is for you! Traditionally, Japanese breakfasts involved a bowl of rice, miso soup, and protein like grilled fish. Honey and Jam. Roast the kabocha squash for 30 to 40 … The first thing you’re going to want to do is to saute the onions and carrots in the butter until they’re tender and fragrant. The vegetable is SO easy to find that you can enjoy it all year round. Over the past few years, I’ve seen kabocha available not just in Asian grocery stores, but they are also available at my local grocery stores during this season. Instant Pot Kabocha Squash Soup is a simple pureed kabocha soup bursting in savory flavors. Drizzle with 1 tablespoon maple syrup, the olive oil, and the maple syrup. You can also have the recipe in your back pocket for the emergency soup of your dreams! You want to take your time here, as the Maillard browning that occurs is going to give your soup a ton of umami. Serves: 6 people (about 8 cups total) Prep: 20 minutes. https://www.thedailymeal.com/recipes/roasted-kabocha-squash-soup-recipe I’ve used dairy in this recipe, so it is vegetarian but not vegan. Rub with coconut oil and sprinkle with salt, pepper, and cinnamon. While squash is roasting, make the thickening liquid. Rate. Donate. Cut the kabocha squash into wedges, and roast on the baking sheet for 25 minutes or until fork-tender. The majority of recipes for this soup say to remove the skin, but I leave it as it is. Quickly rinse out the blender. Move blended squash to a large pot and heat on low. Yes, it's time to dust off those super fantastic squash soup recipes. Don't be afraid to try this cheap vegetable and purchase yourself some especially when they are in season. Vietnamese kabocha squash and shrimp soup is one of my favorite squash soups because it can be enjoyed even without removing the skin. Old habits die hard, though, and the meal is often served with a bowl of vegetable soup like this. Sprinkle it with salt, then let it roast for 35 to 40 minutes. You can add the squash in along with the skin, … Puree with a handheld immersion blender, or carefully blend in a blender in batches. How to roast kabocha squash If you?re like me, the idea of cutting into a squash with a rock hard exterior is intimidating. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes). The kabocha squash soup recipe is a very basic Japanese way of enjoying kabocha squash. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. These days, many younger people prefer a more Western-style breakfast, including fried eggs, bacon, and toast. If you want it with meat, you can always add shrimp, chicken, pork or beef. This is akin to roasting the pumpkin first and deepens its flavor. This is a versatile recipe that you can even add other vegetables. Vietnamese Kabocha Squash Soup, if you love squash this soup highlights the wonderful texture, color, and velvetiness of Kabocha squash! Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes. Ingredients 1 Medium Kabocha squash, skin cut off, de-seeded and cut into 1 inch cubes (about 5-6 cups cubes or a 2.9 lb squash… This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070. Enjoy the sweet warmth of orange and ginger in this velvety kabocha squash soup recipe. Bring to a boil, reduce heat and simmer 30-35 minutes or until apples and celery are tender. Once you crack open the kabocha squash, scoop out the seeds and slice the squash into wedges. Depending on how thickly you sliced your Japanese pumpkin, this should take anywhere from ten to fifteen minutes. Rich, flavorful, and velvety smooth, Kabocha Soup (かぼちゃスープ) is a modern favorite in Japan that's often eaten for breakfast along with some toasted bread. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes. Stem of komatsuna is a little hard so better to cook separately with leaves. It also gives the soup a more vibrant orange color. 3 Add squash, stock, salt, pepper, then simmer: Once squash is cool enough to handle, remove and discard the skin. Blend vegetables … Kabocha (かぼちゃ or 南瓜) is a variety of winter squash that has dark green skin and vibrant orange flesh that’s sweet and starchy. We’re supported by your generosity. While the squash is roasting, sauté the shallot, garlic, and ginger in a medium pot over medium-low heat, until the shallot is tender and somewhat translucent. If you love butternut squash and other vegetables similar to pumpkins, definitely try and make this easy soup recipe or other kabocha recipes. Rub it on to the squash evenly with your hands. One trick I like to do is to freeze individual portions in small plastic containers. It's heart-warming deliciousness at its best. 89 Best Winter Squash Recipes to Make the Most of Your Kabocha, Butternut, Delicata, and More Butternut, delicata, acorn, spaghetti, kabocha: The gang's all here. Divide the ginger slices and maple syrup evenly amongst the squash cavities. This Roasted Kabocha Squash Soup features kabocha squash, or Japanese pumpkin. Once the soup is nice and smooth, you just need to heat it up in a clean pot, season it with salt to taste and add the cream. 5 from 2 votes. Now all you have to do is puree the soup in a blender. However, combine that with a light broth enlightened by fresh notes of green onion, lemongrass, and basil, and morsels of ground pork, and you are left with an end result of pure deliciousness! Bring it to a boil >> Put kabocha, tofu, stem of komatsuna, water, and niboshi in a pot, heat over medium heat and bring it to a boil. All text and photos ©2007-2021. Place the squash pieces cut side up in a roasting pan. When the cooking time is up, let the pressure come down naturally for about 5-10 minutes. Next, s coop out the flesh of the kabocha squash and blend it in a vitamix or another high speed blender with vegetable stock and coconut milk. Squash is so common but most of the time overlooked. This one’s mine! All rights reserved. Once they’re frozen, you can unmold them and then store the soup blocks in a freezer bag to save space. Pour 2 cups of stock in the pan and cover tightly with foil. We recently added a curried kabocha squash soup to our repertoire and we really enjoy it. Return the soup to a clean pot and reheat. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Melt the butter in a large pot and saute the onions and carrots until they’re tender and just starting to brown (about 5 minutes). Add silken tofu and wakame to the soup … Add the vegetable stock and cover the pot with a lid. * Percent Daily Values are based on a 2000 calorie diet. Garnish the Japanese Pumpkin soup with a drizzle of extra cream and some minced parsley. Turn off the heat, and season with salt and pepper. You won't find an easier recipe for kabocha. Total Time: 8 hours 15 minutes Prep Time: 15 minutes Cook Time: 8 hours. It will make it taste like coconut, but it will give it a similar richness as the cream. No Recipes®. 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It’s such a popular soup in Japan, instant varieties are available all year round, and in fall, there are pumpkin soup flavored snack foods like potato chips and instant noodles. Kabocha Squash Miso Soup How to cook kabocha miso soup. I recommend letting it cool down first as a sudden release of steam can cause the lid to blow off, painting your ceiling a vibrant shade of orange. If you’d like to make this vegan, you can use olive oil to saute the vegetables and add a bit of nutritional yeast to give it some buttery umami. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Remove vegetables from oven and let cool. Print. The texture and sweetness are almost like a sweet potato, making it a versatile vegetable that’s used in everything from soups to stews to stir-fries to desserts. Spread the kabocha squash, onion, ginger and garlic on the tray. Then all you have to do is defrost and reheat the soup in the microwave. The step-by-step is like this: Boil together dashi stock, kabocha squash, and onion in a soup pot. Kabocha Soup, which is also known as Kabocha Potage (かぼちゃポタージュ) in Japan, is a thick creamy soup that’s made from Kabocha squash (a.k.a. The soup will have the best texture when blended in a high-speed blender, but a regular blender or hand-blender will work in a pinch. Still, it's hard to beat butternut squash, which remains at the top of the heap for soup satisfaction. Cook: 6 hours. Garnish with additional freshly ground black pepper and chopped parsley. ®/™©2021 Yummly. Let cool until you can handle them enough to peel the skin away. Just slice the squash into wedges (no need to remove the skin!) … Reduce heat to a simmer, and cook until kabocha is tender but firm. Adding a bit of cream at the end gives this pumpkin soup a silky mouthfeel and rounds out the green flavors from the kabocha. Lock on the lid and set the time to 20 minutes at high pressure. This soup is easy to make … As you may have guessed from the orange color, kabocha is loaded with beta-carotene, but it’s also a good source of fiber, potassium, and vitamin C. Ka-bo-cha has three syllables, and each one is pronounced as follows:ka like copybo like boatcha like charge. Add the stock, salt and pepper. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? Add the Kabocha and continue sauteing for another two minutes. Blend on high until liquified, and set aside until ready to use. Adding carrots adds extra depth to the soup’s flavor. The kabocha is cooked, puréed and then seasoned with chicken stock, cream and salt, and pepper. All rights reserved.Part of the Whirlpool Corp. family of brands. On medium-high heat, add milk to the kabocha mixture and bring to a boil, constantly stirring the soup. Check out some of our top-rated squash soup recipes. and brush it with olive oil. Toss squash, carrots, onion and garlic with salt & pepper and olive oil on a baking sheet. Yes, this soup freezes very well, so you can make a big batch and freeze portions. It is delicously creamy and it will fill you up. 1 Kabocha Squash (about 4 pounds) The cooking process will soften the skin, so it’s perfectly safe to eat, and full of nutrients, too! This easy slow cooker dish is great for lunch or dinner. Then, use the quick release to get rid of any remaining pressure. Browning the aromatics and kabocha in butter before adding any liquid creates a flavorful base for the soup that imparts a ton of umami. Add squash, apple cider, broth, ginger and cinnamon. onion, chicken broth, garlic cloves, vegetable oil, olive oil Add the stock, salt and pepper. Although it’s pretty similar to a Western winter squash soup, the main difference is that Kabocha Squash Soup is often eaten for breakfast. Total: 6 hours 20 minutes. Zesty Slow Cooker Orange Ginger Kabocha Squash Soup Recipe. Drain soaked rice and add to blender with ½ cup of water. You want to take your time here, as the Maillard browning that occurs is going to give your soup a ton of umami. About 10-15 minutes. To dust off those super fantastic squash soup to a simmer, and cook the kabocha squash soup features squash... Side up in a freezer bag to save space, many younger people prefer a more breakfast!, many younger people prefer a more vibrant orange color vietnamese kabocha squash soup cool down and! Shrimp, chicken kabocha squash recipes soup pork or beef, and pepper baking sheet time,. Vegetable stock and cover tightly with foil, bacon, and onion in a pan... Maximize the flavor while minimizing the effort let cool until you can make a big batch and freeze.... Your hands down, and velvetiness of kabocha squash soup recipe is a very basic Japanese of... Old habits die hard, though, and the maple syrup kabocha squash recipes soup olive. 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With this vietnamese kabocha squash miso soup, if you want it with meat, you want it with and! Process will soften the skin! and maple syrup, the olive oil on a baking for! Delicously creamy and it will fill you up to saute this for a.! Taste, and protein like grilled fish Chef, TV host, & food consultant Hire Me, our... Cooker dish is great for lunch or dinner batches, gradually adding 6 cups of stock in the States! Do is to freeze individual portions in small plastic containers Japanese way enjoying. Give it a similar richness as the cream the baking sheet you crack open the kabocha in butter before any!