Creamy Kabocha Squash Soup
A little sweet, a little savory, and ALL the cozy for your fall soup line-up! Kabocha is the it ingredient for everything fall - especially because it requires no cream to achieve that perfect creamy texture and nuttiness.
What is Kabocha Squash?
Kabocha squash, also known “Japanese pumpkin,” is the Japanese variety of the winter squash. It’s typically green with thin stripes of yellow-white on the outside, and bright orange on the inside. Kabocha squash has a subtly sweet and nutty taste, and with a creamy, chest-nutty texture once cooked.
What is the easiest way to cook the Kabocha Squash?
Kabocha squashes may look intimidating at first (like a pumpkin,) but it’s actually extremely easy to cook! The most effortless method, which requires the least chopping, is to cut it in half, gut out the seeds, drizzle some oil on the flesh, then bake it flesh-side down in the oven @400 degrees for 55 minutes - 60 minutes. The skin comes out so soft that it’s edible, but you can also peel it off by hand once the kabocha squash is completely cooked.
Ingredients:
1 kabocha squash (some grocery stores may call it, “Japanese pumpkin”)
1 can of coconut milk
8 - 10 shrimps
1 - 2 bundles of white mushrooms (Enoki or Beech will both work)
3 - 4 tubes of imitation crab
1 cup of corn
1/8 cup of agave nectar
1 bundle of green onions
Equipments:
Baking tray
A good blender, like THIS one
Soup pot
Instructions:
Cut the kabocha squash in half
Gut out all the seeds with a spoon
Drizzle oil onto the flesh side and brush all over the flesh
Sprinkle some salt (and pepper if preferred) on the flesh side then turn it flesh side down on a lined baking tray
Bake kabocha squash @400 degrees for 55 - 60 minutes (or more depending on the size of your squash)
Once baked, you should be able to skin the kabocha squash by hand
Blend up your kabocha squash with some water (dependent on how runny you like your soup, keep in mind you’ll also be adding coconut milk later)
Pour the kabocha squash into a soup pot, turn the fire to medium and add in a can of coconut milk
Once the mixture start to bubble, add in the crab, shrimp, and corn
Drizzle in the agave nectar as everything cooks
Soup is ready to serve once all the toppings are cooked; add on some chopped green onions for garnish
