Day 10: Roasted Kabocha Soup


The Challenge: Kabocha Soup 

What better way to spend a better rainy day than making soup? I’ll answer that for you. There IS no better way. Its rainy, warm and humid here in Texas which doesn’t totally imply that its soup weather…but you know what it is. 

If you don’t know what kabocha is, it is a Japanese squash. I absolutely love kabocha. Sometimes I’ll roast in in a pan in a little olive oil and add it to my salads or I’ll make a creamy soup out of it. 

I’m a huge fan of creamy soups especially in winter. My mom loves to make thick soups like asparagus, potato, and pumpkin so I’ve learned a few things from her. The best way to make a squash soup is to roast it in the oven until it becomes soft.  Then combine it with caramelized onions, salt, pepper and a little milk in a food processor or blender and mix it all up until its rich and creamy. MMMMMMM delicious. 


• 1 kabocha squash

•  2 cups chicken stock

• 1 medium yellow onion, chopped 

• Salt and Pepper 


1) Cut and de-seed kabocha squash. Preheat oven to 350F. 



2) Place in a casserole dish and bake in the oven in 1/4 inch of water for 45 minutes. While its cooking, caramelize onions by cooking them over low heat. 

3) Once the kabocha has cooked and is soft inside, remove the skin and place insides in a blender or a food processor. Add the onions, chicken stock, salt and pepper into the blender. Blend until the kabocha pieces turn into a soup form. 

4) Serve it up or store it in an airtight container in the fridge. 


Recipe Note:

• I topped my soup with crispy onions and a little sour cream! It was delicious! 


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