Kabocha (Creamy Japanese Squash Soup)
A simple, comforting Japanese kabocha squash or pumpkin soup is prepared with common ingredients.
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Instructions
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Wash and halve the kabocha squash, removing seeds and inner strands.
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Microwave the kabocha halves for 1-2 minutes to slightly soften, then remove the skin and slice thinly.
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In a medium pot, melt butter and sauté sliced onion until translucent. Add the prepared kabocha and sauté until cooked.
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Pour in water and chicken bouillon powder, then simmer on low heat for 10-15 minutes until the kabocha is tender.
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Puree the soup using an immersion blender, or cool and blend in a traditional blender, then return it to the pot.
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Stir in milk and bring to a boil over medium-high heat. Season with salt and pepper, then serve immediately, garnished with additional pepper and parsley.