Kabocha Squash Soup Recipe Cook With Skin?

The weather is getting too cold!! Perfect for some kabocha squash soup. Ane of the foods I crave in cold atmospheric condition is soup, especially the thicker, warmer, and tastier varieties.

With the arrival of the cooler weather, I always focus my recipe search on delectable-looking soups that ideally incorporate seasonal (and highly nutritional) ingredients.

That is how I discovered kabocha squash soup!

Besides, try Jamaican Pumpkin Soup Pureed and Candied Pumpkin

Try this Soup recipe if yous want to add a savory, healthful, constitute-based soup to your menu. Additionally, this recipe is simple, vegan/vegetarian, and gluten-costless.

During this flavour, I've noticed that kabocha is not just available in Asian supermarkets, but information technology is too available in my local grocery stores. If yous like butternut squash or other pumpkin-like veggies, you should attempt this uncomplicated soup and other kabocha recipes.

I always request you to read the complete article for useful tips and tricks. However, you tin can find the detailed recipe below.

What is kabocha squash?

Kabocha squash, sometimes known every bit "Japanese pumpkin," is an Asian cousin of the more pop butternut squash establish in the Usa. Withal, they don't appear to be identical. When it comes to squash, kabocha is the closest affair to a greenish pumpkin, whereas butternut is more ellipsoidal and has beige skin.

Kabocha has deep light-green peel with a dull finish (delicious!) and a bright yellow-orange mankind inside. Its naturally sweetness flavor makes it a favorite in Japanese pastries and baked items.

In terms of nutrition, kabocha squash is the clear winner of the two. Compared to butternut squash, a cup of kabocha squash contains fewer calories and carbs, but it contains more nutrients.

Kabocha is an excellent source of beta carotene, which the human being body may convert to vitamin A. Vitamin A is necessary for potent amnesty and healthy white blood cells. Kabocha is as well high in iron, vitamin C, and B vitamins, as well every bit a wonderful source of cobweb! All of which provides a lot of wellness benefits!

So if yous see green and knobby squash at farmers markets or supermarkets on your next visit, do grab some!

In terms of uses, this squash may be used like any other winter squash, and it'southward wonderful roasted, mashed, or sliced into stir-fries. It's also splendid in soups, like this wonderful orange, creamy, pureed soup.

In terms of flavor, I believe kabocha squash is the clear winner. Information technology has a light, fluffy, almost sweetness taste, which works beautifully in this soup recipe. Also, unlike well-nigh other squashes, the skin of kabocha is edible.

Kabocha squash soup recipe:

This soup is quite simple and piece of cake to set up; you lot'll require the following ingredients and steps to follow:

i kabocha squash, about 3 pounds
1 small onion, chopped
3 cloves garlic, chopped
1 green onion chopped
ii sprigs thyme
1 teaspoon Italian seasoning
¼ cup coconut milk
4 cups vegetable broth or (1 vegan burgoo cube plus 4 cups water)
Table salt to sense of taste

How to brand squash soup?

For the squash:

Preheat oven to 400℉. Lightly castor or spray blistering sheet lined with parchment paper, set aside.
Wash the kabocha squash and cut it in half. Remove the seeds and the membranes.
Place the kabocha halves with the cut side down on the prepared baking sheet and cook for 30 minutes.
When the squash is tender, remove information technology from the oven and allow it cool until it is able to handle. Scoop out the orange flesh into a bowl, and set it aside.

For the soup:

Heat oil in a large pot or saucepan. Add onion, and cook until it is soft about 3 minutes.
Stir in the garlic, green onion, thyme, and Italian seasoning, and melt for one infinitesimal.
Add the cooked kabocha squash, coconut milk, and vegetable broth, and cook for 5 minutes.
Season with salt and serve.

Soup serving suggestions:

Toppings. You lot tin can add together dissimilar toppings to this soup to make it better for your taste buds! You tin serve the soup with a sprinkling of roasted chickpeas, thyme, black pepper, or paprika on top.

Salad. Serve this rich soup alongside a green salad for a healthy and light meal.

Staff of life. Sopping up delicious soups with staff of life is something I'll e'er like. Endeavor this soup with gluten-complimentary rolls or your favorite crusty loaf from your local baker.

Roasted Vegetables . This soup pairs well with roasted veggies.

How to shop leftover soup:

Keep leftovers in an closed container in the refrigerator for up to 5 to seven days. You tin consume it if it smells and tastes nice.

Tin can I freeze it? Yes, of grade! Allow it to cool before freezing information technology for two-3 months in an airtight container. I recommend freezing it in private amounts, and so you merely have to defrost what you're going to consume.

A mean solar day or two before you eat, take the food out of the freezer and put it in the fridge to thaw.

Reheat on the stovetop or microwave and enjoy!

Recipe notes:

You can remove the peel, but to get actress nutrition and avoid wasting the food, you tin can use pare (completely edible).
I often make my own vegetable goop at home because it'south so much easier, cheaper, and healthier than shop-bought.
You can change the amount of liquid according to the desired thickness of the soup.
Experience free to add whatsoever ingredients you want to your soup. It pairs well with leeks, carrots, celery, and spices such equally ground cinnamon, nutmeg, and cayenne powder.
This dish could also be made with kabocha puree, only I love fresh kabocha.
I used coconut milk to make my soup creamy in texture and low in calories. Notwithstanding, yous may substitute it with other plant milk, such as cashew milk, soy milk, or oat milk.

If yous like and enjoy this Healthy Kabocha Squash Soup recipe, don't forget to share your feedback in the annotate department below!