Rich and Creamy Japanese Kabocha Squash Soup
Serves 4
5 mins prep
10 mins cook
15 mins total
If you are looking for an early fall soup recipe, try this easy Kabocha Squash Soup! Its rich flavors and silky texture make it a perfect comforting soup on chilly days!
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Preparation: Remove the seeds from the kabocha and cut it into small chunks. Peel off the green skin, then slice the kabocha into smaller pieces. Thinly slice the onion.
Saute Onion: In a saucepan, melt butter and add the sliced onion. Sauté over low heat for 2 to 3 minutes until tender and fragrant.
Simmer: Add the sliced kabocha and water to the pan. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 6 to 8 minutes, or until the kabocha is tender.
Blender: Transfer the soup to a blender and blend until smooth and creamy.
Add Soy Milk: Return the soup to the pan, stir in the soy milk, and season with salt to taste. Turn off the heat just before it begins to boil.
