Kabocha Squash Soup (using an easy hack!)
This Kabocha Squash only uses 2 ingredients!! It takes a little effort in the beginning but the result is so so worth it.
Equipment
- 1 Always Pan or soup pot
Ingredients
- 1 small kabocha squash aka Japanese Pumpkin
- 1.5 cans Cream of Mushroom soup 284 ml
- 1 can water
Instructions
- 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).