Creamy and Sweet Mini Kabocha Squash Soup
A Healthy Diet Soup for Reducing Swelling: Kabocha Squash Soup Recipe
Here’s a simple recipe for a kabocha squash soup that’s great for reducing swelling. If you’ve ordered a box of kabocha squash and find yourself with too much, or have some that’s past its prime, turn it into a delicious and rich soup, just like you’d find in a restaurant. It’s also a fantastic addition to a diet meal and a nourishing snack to warm you up on a chilly day.
Main Ingredients- 2 mini kabocha squashes (150-200g each)
- 1/2 onion
- Milk, as needed (for consistency)
- 1 Tbsp butter or olive oil (optional)
- Pinch of salt
- Pinch of pepper
Cooking Instructions
Step 1
First, prepare the kabocha squash. Normally, I just steam the kabocha, blend it with milk, and drink it. It’s naturally sweet and delicious on its own! Plus, it’s great for dieting! Today, however, we’ll be making a kabocha soup with a deep, restaurant-like flavor. Steam 2 mini kabocha squashes for about 3 minutes. Steamed squash is easy to peel, but mini kabocha has a thin skin, so I find it easiest to peel it with a vegetable peeler. You can also leave the skin on if you prefer.
Step 2
As you can see, once peeled, the kabocha is easy to cut. I removed the seeds and stringy insides before steaming because sometimes, if kabocha is stored for too long, mold can form inside. Removing them beforehand is a preventative measure to ensure safety. This step makes it even more reassuring to cook with.
Step 3
Place the prepared kabocha squash in a microwave-safe container (like a Tupperware) and microwave for about 4 minutes. This will make the kabocha even softer and much easier to blend later. While the squash is microwaving, thinly slice half an onion.
Step 4
To maximize the fragrant aroma and natural sweetness of the onion, we’re going to sauté it. Lightly oil a pan and add the sliced onions.
Step 5
For an even richer flavor, you can use 1 tablespoon of butter at this stage. If you’re prioritizing health, olive oil is a good alternative. For those on a diet, you can even sauté the onions without any oil, just using their own moisture over low heat. Regardless of the oil used, it’s crucial to cook the onions over low heat to prevent them from burning.
Step 6
Add a pinch of salt and pepper while sautéing the onions to enhance their flavor. Sauté until the onions become translucent and develop a slight golden-brown hue. This process is key to bringing out the onions’ aroma and sweetness. Now, take the microwaved kabocha out.
Step 7
Add the nicely steamed kabocha to a blender. Pour in about 2 cups of milk (using a standard paper cup as a measure) and the sautéed onions. This forms the base liquid for the soup, helping the kabocha and onion flavors meld beautifully.
Step 8
Pour the remaining milk into the pan used for sautéing the onions and scrape up any flavorful bits stuck to the bottom. Add this to the blender as well. This is a great way to ensure no flavor is wasted and to slightly cool down the mixture before blending.
Step 9
Blend the mixture using a blender for about 1 minute until it’s very smooth. Avoid over-blending, which can create too much foam. Once it’s smoothly pureed, transfer it to a pot to simmer.
Step 10
Gently stir the soup in the pot with a spatula or ladle while it simmers. Be careful to prevent it from sticking to the bottom. As it simmers, you can add more milk if you prefer a thinner consistency. Taste and adjust the seasoning with salt and pepper. If it’s too watery, simmer longer to thicken; if it’s too thick, add more milk to thin it out.
Step 11
And there you have it – your delicious kabocha squash soup is ready! It’s best enjoyed warm. Bon appétit!
