ROASTED KABOCHA SQUASH SOUP
Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.
Provided by Elise Bauer
Categories Soup
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven: Set the oven to 400°F.
Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
THAI KABOCHA SQUASH SOUP
Provided by Pamela
Yield 6, Makes about 8 Cups of Soup
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place the squash pieces cut side up in a roasting pan. Divide the ginger slices and maple syrup evenly amongst the squash cavities. Arrange the onion slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 90 minutes until squash is very tender.
- Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Discard skins. To the soup pot add the onions, ginger (if desired, but this will add strong ginger flavor to the soup) and cooking liquid from the pan.
- Add the remaining 2 cups of stock, curry paste, sea salt and coconut milk to the soup pot. Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
- Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Taste for seasoning and add additional salt and/or maple syrup as desired.
- Ladle soup into bowls and drizzle each with a tablespoon of coconut milk, generous squeeze of lime, herbs and sliced red chiles.
KABOCHA (CREAMY JAPANESE SQUASH SOUP)
Steps:
- Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash.
- Place kabocha on a microwave-safe plate and heat in microwave for 1 to 2 minutes, depending on the power of your microwave. This helps to soften the kabocha just a bit.
- Cut the kabocha into thin slices and remove exterior skin. Set slices aside.
- In a medium pot, melt butter and sauté onion slices until translucent and softened.
- Add kabocha and sauté together with onions until the kabocha is cooked.
- Pour water and add chicken bouillon powder in the pot. (Note: Chicken broth may be substituted for the bouillon and water.) Simmer on low heat for about 10 to 15 minutes, or until kabocha is softened.
- Either use an immersion hand blender to blend the vegetables with the broth, or allow the mixture to cool slightly and then pour it into a traditional blender to puree, then add it back to the pot.
- On medium-high heat, add milk to the kabocha mixture and bring to a boil, constantly stirring the soup. Turn off the heat, and season with salt and pepper. Mix thoroughly and serve immediately. Garnish with additional freshly ground black pepper and chopped parsley.
Nutrition Facts : Calories 107 kcal, Carbohydrate 12 g, Cholesterol 16 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 461 mg, Sugar 8 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED KABOCHA SQUASH SOUP
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
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
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
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
MISO SQUASH SOUP
Soup is an easy first course for a seasonal gathering, especially when it can be prepared - even frozen - in advance. This one calls for Kabocha squash, a variety that's not too sweet, and is dense and rich, though delicata, honeynut, the ubiquitous butternut or an everyday orange pumpkin all work well. Seasoned primarily with miso, this calls for only a pinch of cinnamon to hint at the inevitable pumpkin spice. And instead of presenting this vegan soup as a plated first course in china or pottery bowls or even in hollowed-out mini-pumpkins, you might consider spooning it into small cups or glasses for guests to sip as an hors d'oeuvre before dinner.
Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, appetizer, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Using a heavy, sharp knife, cut the squash in half top to bottom. Scoop out the seeds and stringy pulp. (If desired, save the seeds for roasting.) Brush cut sides of squash with 1 tablespoon of the oil. Place squash cut side up on the baking sheet and roast until tender when pierced with a knife, about 1 hour.
- When the squash is nearly done roasting, heat remaining tablespoon oil in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until the onion has softened but not taken on any color, about 10 minutes. Add garlic and continue to cook, stirring more frequently, until the onion is uniformly golden brown, another 8 to 10 minutes. Stir in cumin, cinnamon and cayenne. Stir in lemon juice, scraping up any stuck bits from the pan, and remove from heat.
- When the squash is tender, scoop the flesh out of the shell and into the saucepan, breaking it up. Stir in 2 cups stock and 3 tablespoons miso. Transfer to a food processor or blender and blend until smooth. You may have to do this in shifts depending on the capacity of your machine. Return to the pot, add remaining 3 cups stock and bring to a simmer over medium, stirring often. Taste and add salt and more cayenne if desired.
- Transfer 2 tablespoons soup to a small saucepan and whisk in remaining tablespoon miso over low heat.
- Divide the soup among bowls or cups and drizzle a small amount of the miso-soup mixture on each serving, tracing it on the surface with a knife. To make ahead, cover and refrigerate soup until ready to serve, up to 3 days. (It can be frozen for up to 1 month.) Reheat soup before serving.
More about "kabocha squash soup recipes"
10 BEST KABOCHA SQUASH SOUP RECIPES | YUMMLY
From yummly.com
KABOCHA SQUASH SOUP — GLAM GOURMET
From glamgourmet.ca
Author Julia Mark
CREAMY KABOCHA SQUASH SOUP {VEGAN} - RUNNING ON REAL FOOD
From runningonrealfood.com
OUR BEST KABOCHA SQUASH RECIPES | FOOD & WINE
From foodandwine.com
PUMPKIN SOUP, KABOCHA SQUASH SOUP | SOUP | TASTE LIFE
From tastelife.tv
ROASTED KABOCHA SQUASH SOUP WITH COCONUT MILK - BARRETT AND …
From barrettandtheboys.com
HOW TO MAKE VIETNAMESE KABOCHA SQUASH AND SHRIMP SOUP
From thevietdish.com
EASY KABOCHA MISO SOUP - CHEF JA COOKS
From chefjacooks.com
JAMAICAN KABOCHA SQUASH SOUP RECIPE | KITCHN
From thekitchn.com
KABOCHA SQUASH SOUP - CREAMY PERFECTION! - RACHEL …
From rachelcooks.com
KABOCHA SQUASH SOUP RECIPE (JAPANESE PUMPKIN SOUP)
From norecipes.com
VIETNAMESE KABOCHA SQUASH SOUP (CANH Bí Đỏ THịT BằM)
From wokandkin.com
KABOCHA SQUASH SOUP WITH CAULIFLOWER AND LEEKS - WITH SPICE
From withspice.com
KABOCHA SQUASH RECIPES | ALLRECIPES
From allrecipes.com
KABOCHA SQUASH SOUP - MEDICAL MEDIUM
From medicalmedium.com
11 DELICIOUS KABOCHA RECIPES TO MAKE THIS SEASON
From justonecookbook.com
KABOCHA SQUASH AND CUMIN SOUP - DARE TO TRY SOMETHING …
From greedygourmet.com
KABOCHA SQUASH SOUP - HEALTHIER STEPS
From healthiersteps.com
ROASTED KABOCHA SQUASH SOUP — LA FUJI MAMA
From lafujimama.com
KABOCHA SQUASH SOUP RECIPE | EATINGWELL
From eatingwell.com
KABOCHA SQUASH SOUP かぼちゃスープ • JUST ONE COOKBOOK
From justonecookbook.com
THE BEST KABOCHA SQUASH SOUP - THE GIRL ON BLOOR
From thegirlonbloor.com
ROASTED KABOCHA SQUASH SOUP | VEGAN PUMPKIN SOUP - DRIVE ME …
From drivemehungry.com
KABOCHA SQUASH SOUP RECIPE | GOOP
From goop.com
KABOCHA SQUASH SOUP - NATURAL DEETS
From naturaldeets.com
CURRY KABOCHA SQUASH SOUP - ELISSA GOODMAN
From elissagoodman.com
THE CHEF'S TAKE: KABOCHA SQUASH SOUP FROM THE FAT RADISH
From foodnetwork.com
KABOCHA SQUASH SOUP - PASS THE PLANTS
From passtheplants.com
SQUASH AND PEAR SOUP - THERESCIPES.INFO
From therecipes.info
ROASTED KABOCHA SQUASH SOUP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
ROASTED KABOCHA SQUASH AND WHITE BEAN SOUP - HUNGER THIRST PLAY
From hungerthirstplay.com
CURRIED KABOCHA SQUASH SOUP RECIPE - BETH KIRBY | FOOD & WINE
From foodandwine.com
PUMPKIN SQUASH SOUP RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
VIETNAMESE KABOCHA SQUASH SOUP WITH CHICKEN (CANH BI DO NAU …
From vickypham.com
HEALTHY KABOCHA SQUASH SOUP, INSTANT POT AND STOVETOP INSTRUCTIONS
From abraskitchen.com
KABOCHA SQUASH SOUP RECIPE « CLEAN & DELICIOUS
From cleananddelicious.com
KABOCHA SQUASH SOUP: HOW TO PREPARE THIS HEALTHY & DELICIOUS …
From thegraciouspantry.com
KABOCHA SQUASH SOUP IN THE SLOW COOKER | FOOD FAITH FITNESS
From foodfaithfitness.com
PEANUT BUTTER KABOCHA SQUASH SOUP | RECIPES FROM A PANTRY
From recipesfromapantry.com
ROASTED KABOCHA SQUASH SOUP - NOURISHING COMFORT FOOD
From nourishwithclaire.com
ROASTED KABOCHA SQUASH SOUP RECIPE WITH FENNEL AND GINGER …
From banyanbotanicals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love