This kabocha squash soup is naturally sweet, and uses just a few simple ingredients to make a comforting and delicious winter soup.
When fall comes, it’s time for everyone to go pumpkin crazy. Except for me, because I think pumpkin is just okay.
That’s probably because I grew up spoiled, eating kabocha squash. It’s also known as the Japanese pumpkin, and has dark green skin and a bright orange flesh (sometimes you can find kabocha with a bright red-orange skin).
I LOVE love love kabocha because it is SO sweet. It’s sweeter than pumpkin, for sure. It’s even sweeter than butternut squash! The texture cooks up fluffy and delicious.
This kabocha squash soup is quite sweet, but it’s all natural. No added sweeteners. There are added savory notes from the mushrooms and onions, and it is an all around winner.
The wonderful thing about it is how EASY it is to make! Just chop up your veggies, sauté, simmer in chicken broth, add milk, salt and pepper, done. By the way, kabocha skin is edible! I peeled half of it off for this soup, but I personally love the skin.
So, where can you get kabocha squash? My local grocery stores don’t carry it, so I just hop on over to any Asian market or get it online. It’s squat and dark green with some light green spotting.