What is a good kabocha squash soup recipe

Kabocha squash soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with kabocha squash, which is a type of Japanese pumpkin. Kabocha squash has a sweet and nutty flavor, and it is rich in vitamins and minerals.

To make kabocha squash soup, you will need the following ingredients:

1 kabocha squash
1 onion
2 cloves of garlic
4 cups of vegetable broth
1/2 cup of milk
1/4 cup of heavy cream
Salt and pepper to taste

Instructions:

Peel and cube the kabocha squash.
Chop the onion and garlic.
In a large pot, sauté the onion and garlic in olive oil until softened.
Add the kabocha squash to the pot and cook until softened.
Add the vegetable broth to the pot and bring to a boil.
Reduce heat and simmer for 20 minutes, or until the kabocha squash is very soft.
Purée the soup with an immersion blender or a regular blender.
Stir in the milk and heavy cream.
Season with salt and pepper to taste.

Serve the soup hot with a dollop of sour cream or yogurt.

What is kabocha squash? Kabocha squash is a type of Japanese pumpkin with a sweet and nutty flavor.
What are the health benefits of kabocha squash? Kabocha squash is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium.
How do you make kabocha squash soup? To make kabocha squash soup, you will need to peel and cube the squash, sauté it with onion and garlic, and then simmer it in vegetable broth until softened.
What are some variations on kabocha squash soup? You can add different ingredients to kabocha squash soup, such as ginger, curry powder, or coconut milk.
How do you store kabocha squash soup? Kabocha squash soup can be stored in the refrigerator for up to 3 days.