Cold Kabocha Squash Soup for Summer

Cold Kabocha Squash Soup for Summer

You can make rich and creamy cold kabocha squash soup with common kitchen ingredients. This is a quick summer recipe that is packed with the flavor of kabocha.

Ingredients: 4 servings

Kabocha squash
300 ml
Stock cube
200 ml
Butter (for sautéing)
1 pat


1. Wrap the kabocha squash with plastic wrap and microwave for about 5 minutes at 600W until soft. Discard the seeds and skin, and place in a pot.
2. Place the stock cube and 100 ml of water in a microwave-safe bowl and microwave for 2 minutes to dissolve the cube.
3. Finley chop the onion and sauté with the butter until lightly browned. The key is to cook over a low heat to bring out the sweetness.
4. Add the onion and stock to the pot with the kabocha, then add 100 ml of water.
5. Cover with a lid and simmer over a low heat until the kabocha squash softens. Mash the kabocha while cooking to make it easier to purée later.
6. Let the mixture cool slightly, then place it in a blender with 300 ml of milk, and purée. Season with salt and pepper and chill in the refrigerator.

Story Behind this Recipe

I came up with an easier version of the kabocha soup that my friend made for me at their house.