Main ingredients for Japanese Kabocha Soup. (Photo by Stephanie Lockhart).Main ingredients for Japanese Kabocha Soup. (Photo by Stephanie Lockhart).Stephanie LockhartPhoto Editor

If someone were to ask me what my favorite recipe was, I would have to say it’s this one. It is hands down the tastiest and easiest recipe I have ever made. It takes little to no prep work, it’s healthy, it’s vegan and it’s delicious.

Japanese Kabocha Soup:

1 tbsp olive oil
2 shallots, diced
2 cloves garlic, minced
1 tbsp minced ginger
½ small kabocha, peeled and cubed
2-3 cups vegetable stock (or stock of your choice)
salt and freshly ground pepper

A kabocha is an Asian winter squash, but it looks exactly like a green, more acorn-shaped pumpkin. They resemble the taste of a regular squash, but they’re much easier to prep and cut through.

To make this soup, you must first peel the kobacha with a vegetable peeler to remove the green flesh from the outside of the squash and cut it into cubes.

Once you’ve prepped your squash, add your olive oil to a pan over medium heat. Add the shallots, ginger and garlic. Cook for about 2-3 minutes or until soft, but not browned. Add the kabocha and stock and bring to a simmer. Simmer on medium until the squash is tender and can be pierced easily with a fork, 20-30 minutes depending on the kabocha cube sizes. Once cooked, use a stick blender to blend until creamy and smooth. No stick blender, no problem! Just transfer the soup to a regular blender and blend until nice and smooth. Add salt and pepper to taste and you’re in creamy, kabocha soup heaven!

I like to add scallions as a topping on mine, but really, I think you could pair a lot of different toppings with this recipe.

Hope you enjoy!

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