Kabocha soup

Kabocha soup

Kabocha soup is very popular in Japan. It is naturally sweet and tasty. You can serve this soup warm or chilled depending on the season. It would make a perfect Thanksgiving side dish!

Ingredients: 4 servings

Kabocha squash
1/2 a kabocha (about 1.5 lbs)
Salted butter
1 tablespoon
Olive oil
1 tablespoon
Vegetable broth
480 ml
240 ml
Heavy cream
60 ml
to taste


1. Cut the kabocha in half and scoop out the seeds with a spoon.
2. Cut the kabocha into 1.5 to 2 inch cubes and remove the skin.
3. Chop the onion coarsely.
4. In a pot, heat up the butter and olive oil, add the chopped onions, and sauté until tender.
5. Add the kabocha and sauté about two minutes.
6. Add the vegetable broth and simmer until the kabocha is soft.
7. Turn off the heat and purée with a blender or hand blender until smooth.
9. Add milk, heat up the mixture, and salt to taste. Finish by adding heavy cream and remove the heat just before it boils.
11. Serve into a bowl and drizzle on a little heavy cream to garnish, if you like.

Story Behind this Recipe

This soup reminds me of the fall so I would like to make it part of my Thanksgiving meal.