Super Simple Microwave Kabocha Squash Soup
Sweet and Creamy Kabocha Squash Soup: The Easiest Way to Steam Kabocha in the Microwave
Making a wonderfully smooth, moist, and sweet Kabocha squash soup today! This soup is comforting for your stomach, making it a great simple breakfast option. It’s also delicious for dipping bread into. Since steaming Kabocha in the microwave is so easy and quick, I could whip this up in no time. Enjoy this hassle-free, delightful soup!
Ingredients- 1 Kabocha squash (medium size)
- 1 small potato
- 1/2 onion
- 100ml water
- 150ml heavy cream
- 15g butter
- 1-2 slices processed cheese
- Honey or corn syrup, to taste
Cooking Instructions
Step 1
Wash the Kabocha squash thoroughly. If you’re concerned about any residue or wax on the skin, you can rub it with a little baking soda or soak it briefly in a diluted vinegar solution before rinsing for extra peace of mind. Place the Kabocha squash in a microwave-safe dish with the stem end down. Microwave for about 6 minutes until it’s very tender inside. (I used 2 mini Kabocha squashes; adjust cooking time based on size.)
Step 2
While the Kabocha is steaming in the microwave, peel and thinly julienne the potato. Finely chop the onion.
Step 3
Carefully remove the steamed Kabocha squash from the microwave. For mini Kabocha, about 6 minutes is usually enough for it to cook through. Cut the cooked Kabocha in half and scoop out all the seeds. If using a regular-sized Kabocha, after the initial 5-6 minute cooking, remove it, cut it open, remove seeds, then cut into chunks and microwave for another 3-4 minutes until fully cooked. You can peel the Kabocha skin if you prefer, or leave it on as I did, since it’s rich in nutrients.
Step 4
Melt the 15g of butter in a wide pan. Add the julienned potatoes and sauté until they begin to turn a light golden brown.
Step 5
Once the potatoes are lightly sautéed, add the prepared Kabocha squash to the pan. Sauté together for about 1-2 minutes. This step helps to enhance the natural sweetness and flavor of the Kabocha.
Step 6
Pour in the 100ml of water to the sautéed Kabocha and potatoes. If you have an immersion blender, you can blend the mixture directly in the pan. Otherwise, let the mixture cool completely, then transfer it to a blender and blend until very smooth.
Step 7
Return the blended soup to the pot and set the heat to low. Add 1-2 slices of processed cheese. The cheese will make the soup creamier and add a lovely savory depth. Stir until the cheese is fully melted.
Step 8
Pour in the 150ml of heavy cream and gently simmer over low heat until it reaches your desired consistency. Once it’s warm and slightly thickened, remove from heat. Season with honey or corn syrup to your preferred sweetness, and add a pinch of salt to taste. Your delicious Kabocha squash soup is ready to be enjoyed warm!
