Kabocha Squash Soup

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 Squash Soup

Ingredients

• ½ onion
• 1.4 lb kabocha squash/pumpkin (1.4 lb = 640 g)
• 1 Tbsp unsalted butter (1 Tbsp = 20 g) (See Note)
• 2 cups chicken broth (2 cups = 480 ml)
• 1 ½ cups milk (1 1/2 cups = 350 ml) (I use whole milk)
• ½ cup heavy (whipping) cream (1/2 cup = 120 ml) (See Note)
• 2 tsp kosher salt
• Freshly ground black pepper

Topping

• Parsley

Instructions

1. Gather all the ingredients.
2. Thinly slice the onion.
3. Using a spoon, discard the seeds from the kabocha squash and cut into thin 6 wedges.
4. Remove the skin and cut into small equal size cubes.
5. Heat the butter over medium heat in a pot and cook the onion until soft and brown.
6. Add the kabocha squash and sauté to coat with butter.
7. Add the chicken broth and bring to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes.
8. Using a skewer, insert into kabocha and check if it’s fully cooked.
9. Puree the soup in batches in blender or puree with a hand blender until smooth.
10. Add the milk and heavy cream and stir till combined and do not let the soup boil.
11. Season with salt and freshly ground black pepper and stir over moderately low heat until it is hot. 
12. Ladle the squash soup into bowls, garnish with the chopped parsley and serve.

Recipe Notes

Unsalted Butter: If you use regular salted butter, reduce the amount of kosher salt.

Heavy Whipping Cream: You can make "lighter" version by replacing heavy cream with non-fat milk.

Equipment you will need:

• Hand blender

https://www.justonecookbook.com/kabocha-squash-soup/