Welcome to Day 9 of my 10 Days of Cozy One Pot Recipes!
Today, I’m excited to share with you my all-time favourite way to prepare kabocha squash. This Super Easy Kabocha Squash Soup is a cherished recipe passed down from my mom, featuring 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
Want more easy recipes like this? Here are some of my go-to recipes that I’m sure you’ll love!
- Viral Sushi Bomb Spring Rolls (Kid Friendly)
- Easy MATCHA Mochi Brownie Recipe (for matcha lovers)
- Best Focaccia Bread Recipe
- Easy Soy Cured Egg Yolk Recipe (and 3 ways to enjoy it!)
Check out my other 10 Days of Cozy One Pot Recipes!
- Day 1 – One Pot Masago Udon
- Day 2 – Viral Crispy Feta Fried Eggs
- Day 3 – Mille-Feuille Nabe Hot Pot (Cabbage and Pork Belly)
- Day 4 – One Pot Hainanese Chicken Rice (in a Rice Cooker!)
- Day 5 – Easy One Pot Shakshuka (with a SECRET Ingredient)
- Day 6 – Soothing Seaweed Soup (with Pork Balls, and Soft Tofu)
- Day 7 – One Pot 40 Clove Chicken
- Day 8 – High Protein Cottage Cheese Pasta
Kabocha Squash Soup (using an easy hack!)
- 1 Always Pan or soup pot
- 1 small kabocha squash aka Japanese Pumpkin
- 1.5 cans Cream of Mushroom soup 284 ml
- 1 can water
- In an Always Pan (by Our Place), fill the 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 woke 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).
I use the Our Place Always Pan 2.0 for most of my One Pot recipes. I highly recommend it!
Thank you for joining me on Day 9 of our 10 Days of Cozy One Pot Series! I hope this Kabocha Squash Soup hack becomes a new household favourite.
I hope you’re inspired to try this recipe for yourself and don’t forget to comment on my IG reel/TikTok or in this blog post telling me what you thought of this recipe!