ROASTED KABOCHA SQUASH SOUP
Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.
Provided by Elise Bauer
Categories Soup
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven: Set the oven to 400°F.
Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
KABOCHA SQUASH AND SHRIMP SOUP
This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.
Provided by Cynthia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 34m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
- Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g
HEARTY KABOCHA SQUASH SOUP
This hearty kabocha squash soup is a pretty nice alternative to having chicken for dinner again. I'm not a vegetarian, so you can trust me, it's good even though it doesn't have meat in it. Not being a vegetarian, I used chicken stock. Feel free to substitute vegetable stock if you wish. I was inspired by other squash soup recipies, but wanted to use a kabocha squash.
Provided by kittycatonline.com
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Get a kabocha squash. You'll be using the skin of the squash, so start by washing the squash under water. Cut the squash in half. The skin is quite hard, so you need to be very careful. Clean out the seeds, and place the squash, cut halves down, on a baking pan. Bake for 1 hour at 350°F Remove from the oven and set aside.
- Dice up the onion and garlic cloves. Get out a pressure cooker and add a splash of olive oil. Lightly brown the onion and garlic. Pour in two cans of chicken (or vegetable) stock and 1/4 cup white wine. Check out that kabocha squash you took out of the oven earlier. You will be adding in the entire squash, skin and all, but not the hard little stem at the top of the squash. The squash will be very soft, and the skin will tear easily.Discard that hard stem at the top of the squash. Add the squash to the pressure cooker, and everything else on the ingredient list.
- Seal up the pressure cooker and cook at pressure for 8 minutes. Cool the pressure cooker using the cold water release method. Open the lid of the pressure cooker, and use an immersion blender (a "stick blender") and puree the soup to a smooth consistency. Serve hot.
Nutrition Facts : Calories 141, Fat 3.1, SaturatedFat 0.8, Cholesterol 6, Sodium 287.3, Carbohydrate 18.5, Fiber 1.7, Sugar 4.6, Protein 7.1
ROASTED KABOCHA SQUASH SOUP
The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor-perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or sugar pumpkin are the best alternatives); choose a squash that feels heavy for its size and is free of soft spots.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h5m
Yield Makes about 6 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees with rack on the top third. Cut squash in half, scoop out seeds, then cut into 2-inch wedges. Combine squash, onion, and garlic on a rimmed baking sheet. Drizzle generously with oil and season with salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and flipping vegetables halfway through (remove garlic and reserve if browning too quickly). Let cool slightly; when cool enough to handle, remove skins from squash and discard.
- Heat 2 tablespoons oil in a large saucepan over medium-high. Add chile strips and spices; toast, stirring occasionally, until fragrant and chile has softened slightly (1-2 minutes). Add roasted vegetables and broth. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, prepare garnishes: Using tongs, roast corn over an open flame on medium-high, or under the broiler, turning occasionally, until kernels are tender and charred in spots, about 6 minutes. Transfer to a cutting board. When cool enough to handle, cut corn kernels off of cob. Heat pepitas in a small skillet over medium-high, stirring, until toasted and popping (about 4 minutes). Set aside. To make crema, mix sour cream and 2 tablespoons water.
- In batches, puree soup in a blender. Season with salt. Strain for smoother texture, if desired. Return blended soup to the pot and reheat gently on the stove. Divide into bowls and serve with blackened corn kernels, toasted pepitas, crema, and lime wedges.
HEARTY BUTTERNUT SQUASH SOUP
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 937mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 11g fiber), Protein 13g protein.
More about "hearty kabocha squash soup recipes"
ROASTED KABOCHA SQUASH SOUP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
4.7/5 (7)Total Time 1 hr 25 minsCategory Main, SideCalories 220 per serving
KABOCHA SQUASH SOUP RECIPE (JAPANESE PUMPKIN SOUP)
From norecipes.com
ROASTED KABOCHA SQUASH SOUP RECIPE (VEGAN & GF)
From foolproofliving.com
THAI KABOCHA SQUASH SOUP RECIPE - PAMELA SALZMAN
From pamelasalzman.com
KABOCHA SQUASH RECIPES
From allrecipes.com
KABOCHA (CREAMY JAPANESE SQUASH SOUP) RECIPE - THE …
From thespruceeats.com
PEANUT BUTTER KABOCHA SQUASH SOUP | RECIPES FROM A …
From recipesfromapantry.com
KABOCHA SQUASH SOUP かぼちゃスープ • JUST ONE COOKBOOK
From justonecookbook.com
CREAMY KABOCHA SQUASH SOUP {VEGAN} - RUNNING ON REAL FOOD
From runningonrealfood.com
KABOCHA SQUASH SOUP RECIPE (EASY, SPICY, MAKE-AHEAD)
From thekitchn.com
10 BEST KABOCHA SQUASH SOUP RECIPES | YUMMLY
From yummly.com
20 EASY KABOCHA SQUASH RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHY KABOCHA SQUASH SOUP, INSTANT POT AND STOVETOP …
From abraskitchen.com
KABOCHA SQUASH SOUP RECIPE « CLEAN & DELICIOUS
From cleananddelicious.com
SOUP RECIPES: DERVAL O’ROURKE’S CHICKEN AND BUTTERNUT SQUASH …
From irishexaminer.com
THE KEY TO THIS HEARTY, DELICIOUS VEGETARIAN SOUP? | EPICURIOUS
From anadifa.us.to
28 SEASONAL RECIPES TO MAKE IN FEBRUARY - ABRA'S KITCHEN
From abraskitchen.com
HEARTY & HEALTHY LENTIL & FARRO SOUP | ITALIAN FOOD FOREVER
From italianfoodforever.com
SUKKOT RECIPE: KABOCHA SQUASH SOUP WITH POMEGRANATE AND PEPITAS
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love