Kabocha Squash Soup with Crème Fraîche Recipe

Staff Writer
Kabocha Squash Soup with Crème Fraîche Recipe

Kabocha Squash Soup with Crème Fraîche

Kabocha is a type of winter squash commonly used in Japanese and Thai cuisine that is becoming more common in supermarket aisles today. Here, it is used similarly to butternut squash to make a simple and delicious puréed soup.

8
Servings
345
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 large kabocha squash
  • 2 tablespoons butter
  • 1 large yellow onion, chopped roughly
  • 1/4 cup white wine
  • 4 cups homemade chicken stock*
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/4 cup brown sugar
  • Kosher salt and white pepper, to taste
  • 1/2 cup crème fraîche, for garnish
  • Whole nutmeg, grated, for garnish

Directions

Using a large knife, carefully split the squash in half and remove the seeds. With a peeler, carefully remove the skin. (It is important to remove all of the green, as the skin is extremely bitter.) Chop into 2-inch pieces.

In a large, heavy-bottomed stockpot over medium-high heat, add the butter and cook until it is browned. (For this soup, it is important the butter browns, as it adds a nutlike flavor.) Add the onions and cook until translucent, stirring occasionally. Add the white wine and simmer for 5 minutes. Continue by adding the kabocha squash and chicken stock. Bring to a boil. Reduce heat to medium and let simmer for about 20 minutes or until the squash pieces are soft. Add the heavy cream and bring back to a simmer. Remove from heat.

In a blender, blend the soup in small batches until smooth. Pour the blended soup through a fine sieve into a clean stockpot. Return the soup to medium-high heat and whisk in the butter and brown sugar until combined. Taste and adjust seasoning with salt and white pepper. Keep hot until ready to serve.

Ladle the soup into individual soup bowls and garnish with crème fraîche and freshly grated nutmeg. Serve immediately.

Kabocha Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Kabocha Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
27g
41%
Sugar
8g
N/A
Saturated Fat
16g
82%
Cholesterol
82mg
27%
Protein
5g
10%
Carbs
23g
8%
Vitamin A
264µg
29%
Vitamin B6
0.3mg
13.7%
Vitamin C
14mg
23%
Vitamin D
0.5µg
0.1%
Vitamin E
0.8mg
3.8%
Vitamin K
3µg
3%
Calcium
72mg
7%
Fiber
2g
8%
Folate (food)
30µg
N/A
Folate equivalent (total)
30µg
7%
Iron
1mg
6%
Magnesium
44mg
11%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
14%
Phosphorus
100mg
14%
Polyunsaturated
1g
N/A
Potassium
563mg
16%
Riboflavin (B2)
0.2mg
9.3%
Sodium
705mg
29%
Sugars, added
4g
N/A
Thiamin (B1)
0.2mg
13.9%
Trans
0.6g
N/A
Zinc
0.4mg
2.9%

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