I’m excited to share with you my all-time favorite way to prepare kabocha squash. This Super Easy Kabocha Squash Soup is a cherished recipe passed down from my mom. I grew up having this and it uses a clever hack that makes the process a breeze.
What is Kabocha Squash?
Kabocha squash, also known as Japanese pumpkin, is a type of winter squash revered for its sweet and nutty flavor. It typically has a dark green, bumpy skin and vibrant orange flesh. Rich in essential nutrients like vitamin A, vitamin C, and fiber, kabocha squash is not only delicious but also offers a range of health benefits, making it a popular and healthy choice for many people.
Health Benefits of Kabocha Squash
- Boosts Immunity & Skin Health: Packed with beta-carotene (Vitamin A) and Vitamin C, which protect cells, support vision, and promote glowing skin
- Aids Weight Management: This nutrient-dense Japanese pumpkin is lower in calories and carbs than butternut squash, making it perfect for weight-loss diets
- Improves Gut Health: High in dietary fiber, which regulates digestion, prevents bloating, and keeps you feeling full for longer
- Rich in Essential Nutrients: Provides a natural boost of Vitamin B6, iron, and magnesium to help increase energy levels and support metabolism
- Supports Heart Health: Loaded with potassium, a vital mineral that helps regulate fluid balance and maintain healthy blood pressure levels
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Kabocha Squash Soup (using an easy hack!)
Ingredients
Equipment
Method
- Fill an Always Pan with 3-4 cups of water and put the steamer basket on top. Begin by steaming the kabocha squash until a knife easily pierces through (roughly 20 mins depending on size of squash). This crucial step not only softens the flesh but also makes removing the skin a breeze.
- Alternatively, you can also use a wok or soup pot along with a steaming rack and plate to hold up the kabocha squash.
- Once a knife easily pierces through the flesh, remove from steamer basket using oven mitts and place on cutting board. The kabocha squash will be very hot so handle with care!
- Carefully remove the peel using a sharp knife and cut the squash in half. Scoop out the seeds and cut into smaller chunks.
- For any harder pieces of squash that might need a little extra attention, simply microwave them for an additional minute or two.
- Remove the steamer basket, and transfer all the squash back to pot. Using a potato masher, mash the squash as best you can. Then turn the heat on to medium.
- Add cream of mushroom soup and water to the pot. Adjust according to how runny or thick you like your soup. Using a potato masher, mash and mix everything together until the soup is well combined.
- Reduce heat to low and simmer for another 10 minutes stirring constantly.
- Serve how and garnish with a sprig of parsley or cilantro, along with a few drops of truffle oil (optional).
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I hope this Super Easy Kabocha Squash Soup becomes a new staple in your home the way it has in mine. If you make it, tag me on Instagram or TikTok @eatingwithkirby 😀 I love seeing your recreations!
Happy Eating!
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