Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
This silky smooth kabocha soup recipe by Yuto from Sudachi is rich, creamy and highlights the natural sweetness of kabocha squash. It's autumn comfort in a bowl!
Ingredients
- ½ white onion
- 450g kabocha squash or uchi kuri squash
- 20g unsalted butter for sautéing, use olive oil for dairy-free
- ¾ tsp salt (¼ tsp × 3, divided)
- 300ml water or kombu dashi for added umami
- 10g unsalted butter for blending
- 150ml double cream
- 150ml whole milk
- 1 pinch nutmeg powder
- ½ tsp white miso paste
- Ground white pepper to taste
- Dried parsley to taste
Croutons & kabocha skin topping
- 100 g baguette cubed, gluten-free baguette also works
- 1 tbsp olive oil
- 1 tsp dry mixed herbs Italian seasoning or herbs de Provence
- ⅛ tsp salt
- 1 tbsp unsalted butter melted or very soft
Method
- Before you start, preheat your oven to 180 °C (356 °F) and thinly slice ½ onion.
- Scoop out the seeds and pulp from the center of 450g kabocha squash.
- Place the flat side down on a stable cutting board and use a sharp knife to cut off the skin in downward strokes. Save the pieces of skin for later.
- Cut the rest of the kabocha into large chunks and set aside for later.
- Cut 100g baguette into bitesize cubes and place them in a mixing bowl. Add 1 tbsp olive oil , 1 tsp dry mixed herbs, ⅛ tsp salt and 1 tbsp unsalted butter (melted). Toss until evenly coated, then add the kabocha skin and mix again.
- Spread the baguette and kabocha skin in a single layer on a baking sheet and bake at 180 °C (356 °F) on the top shelf for 10 minutes.
- Heat a pot on medium low and add 20 g unsalted butter. Once melted, add the sliced onion and ¼ tsp salt. Fry gently until translucent.
- Add the kabocha and another ¼ tsp salt, and cook until the edges start to soften.
- Pour 300 ml water into the pot and cover. Cover and simmer on low for 10-15 minutes or until the kabocha is soft enough to crush with a spoon. Check occasionally and add a splash of water if needed.
- Use a heatproof blender or immersion blender to blitz until smooth. Add 10g unsalted butter and blitz for another 20-30 seconds.
- For an extra smooth result, pour through a mesh sieve over a clean pot.
- Place the pot back on the stovetop and add 150 ml double cream and 150 ml whole milk. Add ¼ tsp salt and 1 pinch nutmeg powder. Heat on low until it reaches a low simmer. Stir occasionally to prevent a skin forming.
- Turn off the heat and whisk in ½ tsp white miso paste.
- Pour into warmed serving bowls and place the croutons and kabocha skin slices in the center. Sprinkle with ground white pepper and dried parsley to taste. Enjoy!
We’re thrilled to be collaborating with Yuto Omura from Sudachi Recipes to bring more authentic, approachable Japanese cooking to your kitchen. Be sure to explore Sudachi Recipes for even more inspiration and discover new ways to enjoy Japanese cuisine at home.
