Kabocha Squash Soup Food

KABOCHA (CREAMY JAPANESE SQUASH SOUP)

Steps:

• Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash.
• Place kabocha on a microwave-safe plate and heat in microwave for 1 to 2 minutes, depending on the power of your microwave. This helps to soften the kabocha just a bit.
• Cut the kabocha into thin slices and remove exterior skin. Set slices aside.
• In a medium pot, melt butter and sauté onion slices until translucent and softened.
• Add kabocha and sauté together with onions until the kabocha is cooked.
• Pour water and add chicken bouillon powder in the pot. (Note: Chicken broth may be substituted for the bouillon and water.) Simmer on low heat for about 10 to 15 minutes, or until kabocha is softened.
• Either use an immersion hand blender to blend the vegetables with the broth, or allow the mixture to cool slightly and then pour it into a traditional blender to puree, then add it back to the pot.
• On medium-high heat, add milk to the kabocha mixture and bring to a boil, constantly stirring the soup. Turn off the heat, and season with salt and pepper. Mix thoroughly and serve immediately. Garnish with additional freshly ground black pepper and chopped parsley.

ROASTED KABOCHA SQUASH SOUP

Steps:

• Preheat the oven: Set the oven to 400°F.

HEARTY KABOCHA SQUASH SOUP

Steps:

• Get a kabocha squash. You'll be using the skin of the squash, so start by washing the squash under water. Cut the squash in half. The skin is quite hard, so you need to be very careful. Clean out the seeds, and place the squash, cut halves down, on a baking pan. Bake for 1 hour at 350°F Remove from the oven and set aside.
• Dice up the onion and garlic cloves. Get out a pressure cooker and add a splash of olive oil. Lightly brown the onion and garlic. Pour in two cans of chicken (or vegetable) stock and 1/4 cup white wine. Check out that kabocha squash you took out of the oven earlier. You will be adding in the entire squash, skin and all, but not the hard little stem at the top of the squash. The squash will be very soft, and the skin will tear easily.Discard that hard stem at the top of the squash. Add the squash to the pressure cooker, and everything else on the ingredient list.
• Seal up the pressure cooker and cook at pressure for 8 minutes. Cool the pressure cooker using the cold water release method. Open the lid of the pressure cooker, and use an immersion blender (a "stick blender") and puree the soup to a smooth consistency. Serve hot.

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS

Steps:

• In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
• Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
• In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
• Puree the vegetables using a blender, food processor or hand blender. Add salt.
• Serve with cooked adzuki beans and chopped parsley on top.

KABOCHA PUMPKIN SOUP

Steps:

• Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
• Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
• Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
• Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

HEARTY KABOCHA SQUASH SOUP

Steps:

• Get a kabocha squash. You'll be using the skin of the squash, so start by washing the squash under water. Cut the squash in half. The skin is quite hard, so you need to be very careful. Clean out the seeds, and place the squash, cut halves down, on a baking pan. Bake for 1 hour at 350°F Remove from the oven and set aside.
• Dice up the onion and garlic cloves. Get out a pressure cooker and add a splash of olive oil. Lightly brown the onion and garlic. Pour in two cans of chicken (or vegetable) stock and 1/4 cup white wine. Check out that kabocha squash you took out of the oven earlier. You will be adding in the entire squash, skin and all, but not the hard little stem at the top of the squash. The squash will be very soft, and the skin will tear easily.Discard that hard stem at the top of the squash. Add the squash to the pressure cooker, and everything else on the ingredient list.
• Seal up the pressure cooker and cook at pressure for 8 minutes. Cool the pressure cooker using the cold water release method. Open the lid of the pressure cooker, and use an immersion blender (a "stick blender") and puree the soup to a smooth consistency. Serve hot.