I often roast Kabocha squash and sometimes use it in place of pumpkin if I can’t find a good sugar pie pumpkin. But I’ve not made Kabocha Squash soup. Until today.

Like the butternut squash, Kabocha squash is slightly sweet and feels a bit like sweet potato in texture. Spices such as cinnamon, five spice powder or a curry blend, beautifully compliment the subtle honeyed flavor.

If you can’t find Kabocha in your local market, many Japanese substitute with Kuri pumpkin or Sugar Pie Pumpkin.

Kabocha Squash Soup

Kabocha Squash Soup

Serves 4

Ingredients

1 Kabocha squash (should yield about 1 ¾ – 2 cups cooked squash)
¼ cup heavy cream
2 cups veggie broth
Pinch or two of cinnamon (to taste, about ½ teaspoon)
Salt and freshly cracked black pepper to taste
Optional: 1 teaspoon fresh grated ginger

Directions

Pre-heat the oven to 400F.

I roast Kabocha squash the same way I roast butternut and pumpkin.

Slice the stem section off the squash first and then slice the squash in half (very carefully).  Scoop out the seeds.

Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan.   Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.

Once the squash has cooled, scoop out the pulp and place it in a blender, food processor or vitamix and puree.

Add the tablespoon of butter to a medium soup pot over medium heat.  Once the butter has melted, whisk in the squash puree with the heavy cream and veggie broth.
Heat to a light simmer, adding additional veggie broth if you’d like a thinner soup.

Whisk in the cinnamon (and fresh ginger if using) and season with salt and freshly ground black pepper to taste.

Keep the soup warm for about 10-15 minutes to allow all the delicious flavors to develop.  Serve warm as a first course or as a light dinner with a fresh salad of winter greens.

Dining and Cooking