Go Back
Print
This kabocha squash soup is naturally sweet, and uses just a few simple ingredients to make a comforting and delicious winter soup. 

Kabocha Squash Soup

This kabocha squash soup is naturally sweet, and uses just a few simple ingredients to make a comforting and delicious winter soup. 

Course Main Course, Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 250 kcal

Ingredients

  • 1/2 kabocha squash 1.5-2 pounds flesh after seeds removed
  • 1/2 pound baby portobello mushrooms or button mushrooms, etc.
  • 1/2 onion
  • 2 cups chicken stock
  • 1 cup whole milk
  • salt and pepper to taste
  • 1 T butter

Instructions

  1. Prep by removing all the seeds from the inside of the kabocha, and peel about half of the skin off. slice and then chop into chunks, about bite sized. Cut the mushrooms into small bite sized chunks (quarter them, or just cut in half for very small mushrooms). Dice the onion. 

  2. Melt the butter in a medium (4qt or so) pot over medium heat. Add the onions and saute until translucent. Add the mushrooms and saute. Salt the mushrooms and add the squash. Cook and stir for a couple of minutes, and add the chicken stock. Bring to a simmer, cover with lid, and cook on low until squash is tender and can be easily pierced with a fork, about 10-15 minutes. Using a wooden spoon, smash the kabocha up until about half smashed. You want about half "pureed" kabocha and half little chunks. Stir in the milk, and salt and pepper to taste. You will probably need a decent amount of salt. Serve immediately, or let it sit for a few hours or overnight to meld the flavors more. 

Recipe Notes

Recipe adapted from cookpad (Japanese).