Spiced Kabocha Squash Soup

Spiced Kabocha Squash Soup
Staff Writer
Spiced Kabocha Squash Soup

Will Budiaman

Spiced Kabocha Squash Soup

This spicy, slightly sweet, and richly textured soup is a wonderful addition to a Thanksgiving meal, but its warming satisfaction can be enjoyed throughout the fall and winter. Kabocha squash is loaded with nutrients, so much so that in Japan there is a saying: "Eating kabocha on the first day of winter keeps you from catching a cold." Because uncooked kabocha squash can be difficult to cut, I bake the whole squash, wrapped in aluminum foil, in the oven for about 1 ½ hours until very tender.

See all kabocha recipes.

Click here to see Cooking with Japanese Flavors Made Easy.

Notes

*Note: Be very cautious when puréeing hot liquids. If using a blender, remove the plug in the top and cover the hole with a thick kitchen towel that's folded over. Do not fill the blender or food processor more than half full.

Directions

Preheat the oven to 400 degrees.

Wrap the kabocha squash in aluminum foil. Put the squash in the oven and bake for 1 ½ hours. Remove the squash from the oven and carefully remove the foil. Cut the squash in half and remove the seeds with a spoon, removing as little pulp as possible. Scoop out the pulp into a large bowl and measure out 2 1/3 cups of cooked squash. Freeze any extra pulp for later use, and reserve ¼ cup of the green skin, julienned, for garnish.

Place the carrot, leek, and stock in a medium-sized pot, cover, and cook over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables are tender, for 25 minutes.

Working in 3 or 4 batches, transfer the broth and cooked vegetables along with the pulp of the squash to a blender or food processor, and purée until smooth.* Transfer the first puréed batch to a clean pot and repeat the process. In the last batch, add the ginger juice, cinnamon, nutmeg, miso, salt, and olive oil and process.

Before serving, gently reheat the soup and divide it into soup bowls. Add a tiny pinch of salt to each bowl, garnish each bowl with the julienned green squash skin and pumpkin seeds, and serve.

Nutrition

Calories per serving:

244 kcal

Daily value:

12%

Servings:

4
  • Carbohydrate, by difference 26 g
  • Protein 9 g
  • Total lipid (fat) 12 g
  • Vitamin A, IU 4273 IU
  • Vitamin A, RAE 218 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 72 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 7 µg
  • Ash 5 g
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Calcium, Ca 105 mg
  • Carotene, alpha 932 µg
  • Carotene, beta 2084 µg
  • Cholesterol 14 mg
  • Choline, total 20 mg
  • Cryptoxanthin, beta 6 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 3 g
  • Folate, DFE 18 µg
  • Folate, food 18 µg
  • Folate, total 19 µg
  • Glutamic acid 2 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 146 µg
  • Lycopene 656 µg
  • Magnesium, Mg 42 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Phosphorus, P 137 mg
  • Potassium, K 344 mg
  • Retinol 4 µg
  • Selenium, Se 14 µg
  • Sodium, Na 1542 mg
  • Sugars, total 4 g
  • Vitamin D (D2 + D3) 2 µg
  • Vitamin D2 (ergocalciferol) 2 µg
  • Water 182 g
  • Zinc, Zn 1 mg
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