HEARTY KABOCHA SQUASH SOUP
This hearty kabocha squash soup is a pretty nice alternative to having chicken for dinner again. I'm not a vegetarian, so you can trust me, it's good even though it doesn't have meat in it. Not being a vegetarian, I used chicken stock. Feel free to substitute vegetable stock if you wish. I was inspired by other squash soup recipies, but wanted to use a kabocha squash.
Provided by kittycatonline.com
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Get a kabocha squash. You'll be using the skin of the squash, so start by washing the squash under water. Cut the squash in half. The skin is quite hard, so you need to be very careful. Clean out the seeds, and place the squash, cut halves down, on a baking pan. Bake for 1 hour at 350°F Remove from the oven and set aside.
- Dice up the onion and garlic cloves. Get out a pressure cooker and add a splash of olive oil. Lightly brown the onion and garlic. Pour in two cans of chicken (or vegetable) stock and 1/4 cup white wine. Check out that kabocha squash you took out of the oven earlier. You will be adding in the entire squash, skin and all, but not the hard little stem at the top of the squash. The squash will be very soft, and the skin will tear easily.Discard that hard stem at the top of the squash. Add the squash to the pressure cooker, and everything else on the ingredient list.
- Seal up the pressure cooker and cook at pressure for 8 minutes. Cool the pressure cooker using the cold water release method. Open the lid of the pressure cooker, and use an immersion blender (a "stick blender") and puree the soup to a smooth consistency. Serve hot.
Nutrition Facts : Calories 141, Fat 3.1, SaturatedFat 0.8, Cholesterol 6, Sodium 287.3, Carbohydrate 18.5, Fiber 1.7, Sugar 4.6, Protein 7.1
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
ROASTED KABOCHA (JAPANESE PUMPKIN) SOUP
Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.
Provided by Maggie
Categories Pumpkin
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F / 175°C.
- Cut kabocha in half, scoop out seeds and membranes, and set aside.
- Prick the kabocha flesh with a fork, brush with olive oil and place face down on a baking dish. Bake for about 40 mins at 350F/175°C or until tender.
- While the kabocha is roasting, clean and dry the seeds (as best you can) and toast them in a dry pan on med-high heat for about 5 minutes or until nicely golden brown and set aside. Alternately, you can bake them in the oven for about 10-20 minutes at 400F / 200°C.
- In a large pot, saute sliced onion in butter until soft.
- When the kabocha is soft, carefully (it's hot!) scoop the flesh in chunks out of the skin and add to the pot with onions. Alternately, you can wait for it too cool or roast it already peeled.
- Add the bouillon powder, water and cinnamon, and simmer for about 20 minutes. Cover the pot to keep it from splattering.
- Pour the mixture into a large bowl. In batches, puree the mixture in a blender (only fill about 3/4 or less full), and add it back to the pan. If you have an immersion blender, even better, and you can just puree it all in the pan.
- Stir in the milk and heat gently over low heat, stirring frequently. Mix in salt and pepper to taste, ladle into bowls and top with toasted seeds.
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