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Creamy Texture Soup Recipes

Kabocha Squash Soup

4 servings
Vegan Diet, Vegetarian Diet, American Simmering

This Kabocha Squash Soup has a slightly sweet flavor thanks to the addition of apples. The sweetness is balanced out with a bit of miso which adds umami flavor. While I used kabocha squash, any fall squashes such as butternut or acorn would be just as delicious.

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Chef Marisa Chef Marisa Resident Chef
October 10, 2024
  • 30 min.
  • 30 min.
  • 1/5
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Ingredients:

Soup

Tools:

Directions:

1. Saute the Aromatics:

  • In a medium pot, heat the oil over medium heat.
  • Add the scallions, garlic, and ginger root.
  • Stir to release fragrances, about 2 minutes. Do not allow it to get brown.

2. Simmer the Kabocha Squash:

  • Add the kabocha squash, apple, vegetable stock, and salt to the pot and stir.
  • Bring to a boil, then reduce to a simmer.
  • Simmer until the kabocha squash is cooked through, about 15 minutes.

3. Add the Miso Paste:

  • Place the miso paste in a small heatproof dish and add 2 tablespoons of the hot cooking liquid.
  • Stir well to thin out the miso paste.
  • Then add the mix to the pot.

4. Blend the Soup:

Use an immersion blender or blender to puree the soup until smooth.

About the Author:
Chef MarisaResident Chef
# 10
  • Published Recipes: 12
  • Av. Recipe Evaluation:
  • Member since: 2024-09-16
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