13 Nov
2011
Posted in: Food & Recipes
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Kabocha Soup

Al loves creamy soups and squash soups are perfect for the cold weather we’re having lately. Butternut, acorn and kabocha are some of my favourite winter squashes. You can pretty much substitute any squash for this soup recipe since it’s really basic and quick. Please note that for this recipe everything is approximated because it really depends on how big your squash is.

When I made this recipe, I also found out that cutting a kabocha requires a lot of strength! It took me a while before I was able to even cut the kabocha in half. The outter layer of the squash is very tough. My Chinese cleaver got suck about half an inch into the squash. I tried to force the knife down by putting all my weight on top, as well as trying to use a hammer to get the knife to cut into the squash but both method got me no where. I got pretty frustrated with the kabocha so for my last attempt, with the cleaver already suck in the squash, I slammed squash down on the chopping board. The cleaver slowly wedged further and further into the squash with this method and after 2-3 tries the kabocha cracked open. Victory is mine and the soup tasted extra good because I was finally able to conquer this kabocha!

Kabocha Soup

Ingredients:

  • 1 Kabocha (or other squash), peeled and chopped into 1″ pieces
  • 1/2 Onion, chopped (or 1 small onion, chopped)
  • 1-2 tbsp Oil
  • 2-4 cups of Chicken Stock (enough to cover the squash)
  • 1/2 cup Cream or Milk
  • Salt & Pepper to taste

Tools/Equipment:

  • Large sauce pan
  • Blender
  • Heavy duty knife (for cutting the kabocha)
How To:
  1. Heat oil in large sauce pan. Add the onions and saute until soft and translucent, about 5 minutes.
  2. Add in the kabocha pieces and stir to mix squash and onions together. Add enough chicken stock to just cover the kabocha. Bring to boil and then simmer on medium to low heat until squash is soft (test by poking a piece of squash with a fork).
  3. Turn off heat and in batches, puree the onion, squash and soup mixture in a blender.
  4. Return the puree mixture into clean sauce pan. Turn heat on to medium to heat up the soup. Stir often and do not let it boil as it will bubble over, causing splatter all over your stove.
  5. While the soup is reheating, add cream or milk to thicken it to your desired consistency. Then add salt and pepper to taste.
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So, what do you think?