mama’s kabocha (winter squash) soup… easy, thicc and creamy, perfect for hoodie weather, or the holiday szn, or however you like to call it.
i grew up on this soup. it just warms your soul and fills it with sweet kabocha love.
kabocha is sweeter, more velvety, and nuttier than normal squash. while it is a japanese winter squash, if you live in a large city, chances are you’ll be able to find it at your local grocer (Whole Foods and Trader Joe’s tend to always have it in stock). if not, any squash will work amazingly in this recipe.
all you really need is 5 ingredients: squash, shallots, half and half, bay leaf & thyme. the rest is just technique 🙂
ingredients 材料
1/2 kabocha or any winter squash
3 tbsp butter (or more)
3-5 shallots sliced
1 cup milk (or more)
1 cup heavy cream (or more)
1 bay leaf
sprigs of thyme (see video)
salt & white wine vinegar to taste
optional: garnish with parsley, more cream, candied pecans or walnuts, roasted kabocha/squash seeds
directions 作り方
- cut kabocha into slices, where thickest middle part is 1.5-2 inches thick
- set kabocha slices on baking sheet and lightly coat with oil
- heat oven to 350°F and roast kabocha until outside is carmelized (see video)
- in a medium size pot, add sliced shallot and a generous amount of butter and cook on medium heat until soft & translucent
- on medium low head, add equal parts milk & cream and stir well
- add a bay leaf and thyme
- spoon out roasted kabocha from its skin into the pot
- break up any large pieces and let the mixture simmer for 10 minutes, stirring occasionally
- remove the bay leaf and thyme (not shown in video) and add all contents into a blender
- blend until smooth, adding salt and white wine vinegar to taste
Great content! Keep up the good work!
Thank you DoopShop.sk! Will be posting more recipes! 🙂