Advertisements
Home Dinner Kabocha Squash soup| Healthy Vegan Soup

Kabocha Squash soup| Healthy Vegan Soup

by Michaelle
Kabocha Squash soup
Kabocha Squash soup | Haitian Squash soupKabocha Squash soup
Kabocha Squash, why you should add some to your winter diet?Kabocha squash

I never get why butternut squash gets all the love and attention over his healthier sister Kabocha squash or Japanese pumpkin?

Butternut has 60 calories per cup VS 40 for Kabocha. The latest is creamier, sweeter, regular pumpkin has nothing on it either.

One cup of this beauty will get you at 70 percent of your DV of Vitamin A, the yellow flesh is not all for looks!Kabocha squash

It’s high in fiber, it should be part of your meal plan if you are trying to lose weight or just plain tired of the old butternut and regular pumpkin.

Everything is edible!

The sweet soft skin, when roasted is divine! The seeds are just like any others.  I never go a year without having some kabocha squash soup, it’s a family and national tradition.

I’ve come to enjoy it with celery, leeks, and cabbage.

My mother, grandmother, and her mom before love serving kabocha squash soup every January First for Haitian Independence day, they believe it will bring prosperity and good luck for the rest of the year.

Personally, I just eat it because it is just so delicious, healthy, and pretty to look at! Click here to learn all about its health benefitsKabocha squash soup

 

More from this blog: Affordable alternatives to Vitamix, Blendtec, and Cuisinart

 

kabocha soup

Let’s make some soup, shall we?

  1. Heat up the oven to 375 degrees. On a parchment-lined baking sheet add the sliced and seeded squash. Bake for 30 to 45 minutes or until soft. Don’t let it burn you want a yellow soup, not brown.

  2. Bake it skin side down. Reserve the seeds for later use.

  3. Once the squash is cooked and cooled down, scoop the flesh out, add to food processor. Pulse until smooth. You can also use a hand blender.

  4. In a large pot on medium heat, transfer the squash mixture along with the remaining ingredients, combine well

  5. . Let cook for 20 minutes or until all of the rest of the vegetables are cooked.

Kabocha Squash soup| Healthy Vegan Soup

Delicious and healthy, this kabocha soup with keep you going all! It's made for cold days as it's so comforting and easy to make! Try it!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soups
Cuisine: Haitian
Servings: 7
Author: Michaelle Barbor

Ingredients

  • 3 lb of kabocha squash whole or pre-cut
  • 5 cups of veggie broth
  • 1 cup chopped cabbage
  • 1 teaspoon of thyme
  • 3 cloves of smashed garlic
  • 1/4 cup of celery chopped
  • 1/3 cup of celery leaves
  • 1/3 cup of fresh parsley chopped
  • 1 teaspoon of salt or to taste
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of all-purpose spice
  • add little fennel if you have any on hand
  • 1/3 cup chopped leeks or spring onions

Instructions

  • Heat up the oven to 375 degrees. On a parchment-lined baking sheet add the sliced and seeded squash. Bake for 30 to 45 minutes or until soft. Don't let it burn you want a yellow soup, not brown.
  • Bake it skin side down. Reserve the seeds for later use.
  • Once the squash is cooked and cooled down, scoop the flesh out, add to food processor. Pulse until smooth. You can also use a hand blender.
  • In a large pot on medium heat, transfer the squash mixture along with the remaining ingredients, combine well
  • Let cook for 20 minutes or until all of the rest of the vegetables are cooked.

Notes

Some people love adding a few pieces of pasta. or 1/2 cup coconut milk.

Kabocha Squash soup

Please follow and like us:
error
Advertisements

You may also like

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

error

Enjoy this blog? Please spread the word :)

%d bloggers like this: