Main ingredients for Japanese Kabocha Soup. (Photo by Stephanie Lockhart).Stephanie Lockhart - Photo Editorphotos@insideuab.com
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!
