Kabocha Squash Dutch Oven Potage

Kabocha Squash Dutch Oven Potage

This potage soup doesn't use heavy cream or butter and is sweetened by kabocha and onions. Go ahead and add your own twists and toppings!

Ingredients: 4 servings

Kabocha squash
1/4 (400 g net weight, hulled and de-seeded)
150 ml
○Soup stock cube
300 ml plus
Salt, white pepper
as needed


1. Chop up the squash into bite-sized pieces. Thinly slice the onion. Add vegetables and ○ ingredients into the pot. When it boils, cover and simmer over low heat for 15 to 20 minutes.
2. After the vegetables become soft and their water content released, turn the heat off and add milk. Make smooth with a hand blender.
3. Turn the heat back on and heat until right before boiling. Season with salt and white pepper to finish.
4. Carrot potage soup: Just switch the kabocha squash with one carrot. You can make this with many kinds of vegetables.

Story Behind this Recipe

Since kabocha squash is served unpeeled as a simmered or deep-fried dish, I thought it should also be good as a soup. This potage is rich in beta-carotene and fiber since it's made with kabocha peel.