Kabocha Squash Soup
Recipes

Ginger Spiced Kabocha Squash Soup

As it gets colder and starts to snow, we crave for something make our body warm.  For me a cup of soup, especially Kabocha Squash Soup.  Kabocha squash referred to as Japanese pumpkin, harvesting in autumn, I can get a locally grown one here in Ontario.  As a Japanese person living in Canada, some authentic vegetables are hard to get but I can get local Kabocha squash.

I have a few recipes of Kabocha Squash Soup but I am going to show you one of them today, adding a little bit of ginger as a spice and fight against from getting a cold/flu.  Unlike most Kabocha Squash Soup, this recipe is for vegetarian or can be arranged for vegan, too.

Kabocha Squash Soup Recipe

Prep & Cook Time: 30 min | Yield: 2-3 serving

Simple Ingredients

  • Kabocha Squash (Butternut Squash) x 1/2
  • Small Organic Onion x 1/2
  • Onion’s Skin x 1 or 2 Onion’s skins (will use the skin for broth)
  • Ginger (I use Organic) x just a little
  • Sea Salt
  • Vegetable Oil x 1 tbsp
  • Water x 2 cups/500ml
  • Milk (optional)

Instructions

1. Bring a medium pot of water 2cups or 500ml to boil and add the washed organic onion skins to boil until brown, about 10 min.

2. In a medium pot, warm 1 tbsp vegetable oil (I prefer safflower oil to olive oil).

3. Add chopped onion and ginger into 2. and stir until onion is soft.

chopped onion and ginger

4. Meanwhile, chop and cut into pieces Kabocha squash and remove skins. Add chopped kabocha squash into 3., sprinkle it with sea salt and stir a little.

5. Add the onion skin broth (remove the skins) to cover Kabocha squash. Bring to boil over medium heat till Kabocha squash gets soft, about 10-15 min.

6. Transfer the cooked Kabocha squash from the pot into your blender.  Blend slowly little by little as it is very hot.

7. Bring it back to the pot and add milk if you want.  Bring to boil for serving.

8. Serve and enjoy!

Note

* Onion broth adds mild sweet flavor and nutrition.
* Some olive oil has got green strong flavor so that I prefer to use safflower or sunflower oils as they have less distinct flavor.
* Hint of ginger adds subtle spicy flavor and nutrition.

I am thinking to buy the blender like this to make the soup easily.
KitchenAid KHB1231ER 2-Speed Immersion Blender, Empire Red

I had this soup today for lunch with my boyfriend who does not like onion and ginger but put them in this soup and no foam of piece of onion or ginger, he can enjoy and get nutrition as well.

6 thoughts on “Ginger Spiced Kabocha Squash Soup”

  1. This recipe sounds absolutely delicious. I have never had kobacha squash, but I love regular squash, so I think I will like this recipe. To be honest, I got a bit hungry after reading your blog. Thank you for sharing this recipe. I am going to try it.

  2. Realy simple and delicious recipe,- I am definitely going to try it. Do you think a regular squash will be exchangeable for the Kobacha ( not sure if I will be able to find it)?
    Also, nice recommendation for the immersion blender- I own this one and very happy with it.

    1. You can use Buttercup Squash instead of Kabocha Squash and look alike and taste as good as Kabocha Squash. I have actually tried to make the soup with Acorn Squash once, it wasn’t good at all. Acorn Squash is watery when Kabocha squash is very dense. The density is creating a creamy texture and natural sweetness.

  3. hi Sugarbarbs, Konnichiwa!

    This is simply amazing! It’s very simple yet so authentic. Winter is creeping us here too in Doha so your recipe is very timely. I have a new surprise for my family this week. Super thanks for this =)

    1. I like simple recipes as I believe we get to enjoy the natural flavor of ingredients. And I like to use a whole when I can, less waste and maximize nutrition. Hope your family likes the soup!

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