Kabocha Spinach Soup Recipes

ROASTED KABOCHA SQUASH SOUP

Roasted Kabocha Squash Soup image

The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or sugar pumpkin are the best alternatives); choose a squash that feels heavy for its size and is free of soft spots.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h5m

Yield Makes about 6 cups

Number Of Ingredients 13

Ingredients

2 1/4 pounds kabocha squash
1 onion, peeled and quartered (8 ounces)
4 cloves garlic, peeled
2 tablespoons extra-virgin olive oil, plus more for roasting
Kosher salt
1/3 cup seeded and sliced dried ancho chiles (1-2 chiles)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
4 cups low-sodium chicken broth
1 ear corn, shucked
1/4 cup pepitas (green hulled pumpkin seeds)
1/4 cup sour cream
Lime wedges, for serving

Steps:

Preheat oven to 400 degrees with rack on the top third. Cut squash in half, scoop out seeds, then cut into 2-inch wedges. Combine squash, onion, and garlic on a rimmed baking sheet. Drizzle generously with oil and season with salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and flipping vegetables halfway through (remove garlic and reserve if browning too quickly). Let cool slightly; when cool enough to handle, remove skins from squash and discard.
Heat 2 tablespoons oil in a large saucepan over medium-high. Add chile strips and spices; toast, stirring occasionally, until fragrant and chile has softened slightly (1-2 minutes). Add roasted vegetables and broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes.
Meanwhile, prepare garnishes: Using tongs, roast corn over an open flame on medium-high, or under the broiler, turning occasionally, until kernels are tender and charred in spots, about 6 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off of cob. Heat pepitas in a small skillet over medium-high, stirring, until toasted and popping (about 4 minutes). Set aside. To make crema, mix sour cream and 2 tablespoons water.
In batches, puree soup in a blender. Season with salt. Strain for smoother texture, if desired. Return blended soup to the pot and reheat gently on the stove. Divide into bowls and serve with blackened corn kernels, toasted pepitas, crema, and lime wedges.

KABOCHA SQUASH AND SHRIMP SOUP

Kabocha Squash and Shrimp Soup image

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Provided by Cynthia

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 34m

Yield 4

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
2 green onions, chopped
2 pounds kabocha squash, peeled and cubed
1 tablespoon dried shrimp
2 teaspoons white sugar
½ teaspoon salt
1 (14.5 ounce) can chicken broth
1 cup water, or as needed

Steps:

Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g

KABOCHA AND ROOT VEGETABLE SOUP

Kabocha and Root Vegetable Soup image

I developed this recipe over 10 years ago because I was tired of all the sugary squash soups out there with spices like nutmeg and cinnamon. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look, feel, and taste. The proportions here make a large batch. It could be halved if you desire, but where's the fun in that?! Add a little fresh chopped herbs, like parsley or basil, if you like. Serve hot and gently drizzle a little chile-infused olive oil and balsamic fig vinegar over the top of each bowl. (The fig makes it like syrup. You can also prepare a simple balsamic reduction instead).

Provided by Parker Whittle

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h4m

Yield 4

Number Of Ingredients 11

Ingredients

2 kabocha squash, halved and seeded
3 tablespoons coriander seed
1 ½ tablespoons extra-virgin olive oil, or as needed
2 carrots, diced
1 parsnip, diced
salt and ground black pepper to taste
2 leeks, dark green parts removed, sliced
2 quarts vegetable stock
3 tablespoons dried basil
water to cover
1 cup heavy whipping cream

Steps:

Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 35.3 g, Cholesterol 81.5 mg, Fat 29.2 g, Fiber 7.1 g, Protein 6.6 g, SaturatedFat 14.6 g, Sodium 642.4 mg, Sugar 11.7 g

ROAST KABOCHA SOUP WITH LEMON GRASS CREAM

Roast Kabocha Soup with Lemon Grass Cream image

Provided by Nathan Lyon

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large kabocha squash, cut in 1/2, seeds removed
1 tablespoon picked thyme leaves
Salt and freshly ground black pepper
6 tablespoons olive oil
1 cup heavy cream
1 stalk lemon grass, thick end only, finely chopped
1 small carrot, roughly chopped
1 small Spanish onion, roughly chopped
1 small leek, white portion only, roughly chopped
6 cups chicken stock, heated
Chives, cut in 1-inch sections, for garnish

Steps:

Preheat oven to 350 degrees F.
Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.