Kabocha makes one of the smoothest, richest squash soups you will ever taste. Its dense, sweet flesh blends into a naturally creamy soup with very little added fat.
Prep: 15 minutes | Cook: 35 minutes | Serves: 6
Ingredients
- 1 large Kabocha squash (about 4 lbs), peeled, seeded and cubed
- 2 tablespoons butter or olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 cups vegetable or chicken stock
- 1 can (13.5 oz) coconut milk or 1 cup heavy cream
- Salt and pepper to taste
- Toasted pumpkin seeds for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook 5 minutes until soft.
- Stir in the garlic and ginger and cook 1 minute.
- Add the Kabocha cubes and stock. Bring to a boil, then simmer 20 to 25 minutes until the squash is very tender.
- Blend until completely smooth with an immersion blender or in batches in a blender.
- Stir in the coconut milk or cream, season with salt and pepper, and warm through.
- Serve topped with toasted pumpkin seeds.
Farm Tip
To peel Kabocha easily, microwave the whole squash for 2 to 3 minutes first. The skin softens and cuts much more easily.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
