Cozy and Creamy Kabocha Soup
Serves 4
5 mins prep
10 mins cook
15 mins total
If you’re craving a simple, comforting fall soup, this easy Kabocha Squash Soup is just right. The Japanese pumpkin gives it a rich, creamy texture that’s perfect for 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.