Kabocha Squash Soup

Kabocha Squash Soup

Kabocha Squash or “Japanese Pumpkin” is likely a squash you pass in the grocery store.  Like a short green pumpkin, this is one of those vegetables that I would look at and say “one of these days I’m going to get one of those”.
Finally, I saw one that had a descriptive sticker that said it was a orange fleshed sweet squash so I decided to give it a try.  It is now one of my favorite varieties.  I have cut it into chunks and roasted it with a little olive oil, salt and pepper and I have also scrapped it after roasting and whipped it with just a little butter and a hint of brown sugar.  Really, the flesh is so sweet that you don’t need added sweetener and the texture is very creamy, better than butternut squash.  So of course, I had to put this into my old butternut squash recipe and the outcome was a very flavorful, creamy delicious soup.  Which I’m now sharing with you.

Kabocha Squash Soup – By Debra Crawford

Serves 6

1 –   Kobocha Squash, approximately 3 – 4 pounds
1 –   Cup Chopped Yellow Onion
2 –   Teaspoon Curry Powder
2 –   Tablespoon Butter
1 –   Tablespoon Olive Oil
2 –    Cloves Garlic, Minced
1 1/2 Teaspoon Freshly Grated Ginger
32 –   Ounces Chicken or Vegetable Broth (for Vegan)
1/2    Teaspoon Pepper
Salt to taste
Sour Cream or Vegan Sour Cream for Garnish (optional)

Wash the outside of the squash and pat dry.  Using a heavy gauge knife, cut the squash alongside the stem clear through.  Remove the seeds and membrane, discard.  Cut the squash into 1 – 2 inches strips to make peeling easier.  Peel the skin from all pieces and cut into 1″ chunks.

In a large soup pot, heat the oil and butter and add the onion, saute about 5 minutes.  Push the onion to the outsides of the pan and add the curry powder, cooking the curry for one minute.  Stir onion and curry together, add the squash, ginger, garlic, pepper and chicken broth, just enough broth to cover the squash.

Bring to a boil, then reduce to simmer and cook until squash is very soft, approximately 30 – 40 minutes.  Blend into batches or use a blender wand to puree the soup.  If it is a little thick add some more broth to thin.  Add salt to taste and serve hot with a dollop of sour cream if desired.

Kabocha Squash
Inside the Kabocha
Slicing and peeling the squash
Blending the Soup
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