kabocha squash soup

That’s right. You heard me – kabocha squash. Until I read the name of this squash last month on Karista’s Kitchen blog, I had never heard of a kabocha squash. I thought I’d never find anything so exotic in Calgary, but lo and behold – I found it in several grocery stores. Didn’t even have to go anywhere special. I don’t think I’ve ever tried a variety of squash that I didn’t like, so obviously I had to buy some kabocha and try this simple recipe.

You start by roasting the squash and scraping the pulp out of the skin. I noticed immediately that the texture was dense and dry – in a good way. Some squashes seem to have a more juicy texture. This was packed with flavor. The color was gorgeous, raw and cooked. I forgot to take photos of the squashes before I cut them, but the color only changed slightly in cooking. Here’s the recipe the way I did it.

Kabocha Squash Soup

  • 2 Kabocha squash (should yield about 3 – 4 cups cooked squash)
  • 1/2 cup heavy cream
  • 1 1/2 cartons veggie broth
  • 1 tsp. cinnamon
  • Salt and freshly cracked black pepper to taste
  • 1 teaspoon fresh grated ginger

Pre-heat the oven to 400 degrees F. 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 cut side down in a baking dish or rimmed cookie sheet and add a little water to the pan. Bake for about 30-50 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 or food processor and purée. I did mine in the pot with an immersion blender.
Whisk together the squash purée with the heavy cream and veggie broth. Add butter and stir.
Heat to a light simmer, adding more 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.

This was really delicious, as the squash is so tasty. It just didn’t need much added to it. Having said that, I heated some lovely duck sausage from Quebec and added it to our soup bowls before serving. Also added some crunchy home-made croutons for texture. This was dinner, and I felt we needed something with some textural substance to make it a more satisfying meal.

roasted squash

squash label

cooked squash pulp

delicious soupI would highly recommend that you try this soup and acquaint yourself with this delightful squash. (How can you not love produce with a label that says Tutti Frutti?)

This has been a busy week in the kitchen as I baked about 115 pounds of fruit cake. Please save your fruit cake jokes for another day. I’m sure I’ve heard them all. I’ll post some photos of the production line a little later. Right now I need a cake break.

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6 thoughts on “kabocha squash soup

  1. the inside color looks like pumpkin, does it taste like pumpkin?

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  2. It looks lush and just the thing for a cold winters day

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  3. ranu802r says:

    I haven’t heard of kabocha squash either.The pictures you posted looks familiar.Probably they are kabocha squash.I am planning to go to the grocery store today.If I find the kabocha squash,I’ll buy the ingredients. The cream you use makes me scared,because of the cholesterol content.Are there any I can use which is comparatively not so fatty? If so,I’d like to know.
    Thank you. Your posts are very interesting.I like your recipes.
    Ranu

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