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In Australia and New Zealand, kabocha is commonly calledJapanese pumpkin and here in North America we refer to it as Kabocha Squash.
Kabocha has a dull-finished deep green skin (it’s edible!) and really bright yellow-orange color flesh on the inside. It has a naturally sweet flavor, even sweeter than butternut squash, and it’s often used for desserts and baked goods in Japan.
Kabocha doesn’t just look pretty and tastes good, it is also an excellent source of beta carotene which can be converted to vitamin A in the human body. Vitamin A is important for healthy white blood cells and good immunity. Kabocha is also a good source of iron, vitamin C and some B vitamins and it has lots of fiber!
Ingredients
- ½ large onion
- 1.4 Lb. (640 g) kabocha squash
- 1 Tbsp. (20 g) unsalted butter (if you use regular butter, reduce the amount of salt)
- 2 cups (500 ml) chicken broth
- 1½ cups (350 ml) milk (any kind)
- ½ cup (120 ml) heavy cream*
- 2 tsp. kosher salt
- Freshly ground black pepper
- Parsley for garnish
Instructions
- Thinly slice the onion.
- Using a spoon, discard the seeds from the kabocha squash and cut into thin 6 wedges.
- Remove the skin and cut into small equal size cubes.
- Heat the butter over medium heat in a pot and cook the onion until soft and brown.
- Add the kabocha squash and sauté to coat with butter.
- Add the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes.
- Using a skewer, insert into kabocha and check if it’s fully cooked.
- Puree the soup in batches in blender or puree with an immersion blender** until smooth.
- Add the milk and heavy cream and stir till combined and do not let the soup boil.
- Season with salt and freshly ground black pepper and stir over moderately low heat until it is hot.
- Ladle the squash soup into bowls, garnish with the chopped parsley and serve.
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