Nobody can spell Kabocha correctly. Nobody but me. This soup is the best because it requires almost zero hands on time, you can jazz it up or down as time allows, and it doesn’t require looking up the recipe every time. I’m including the best-version recipe, but when I don’t feel like doing anything I just blend up the squash with a can of coconut milk and top it with whatever is on hand. It can also be blended or topped with chickpeas for when you’re feeling vegetarian!
Kabocha Squash Soup
Cook time: ~1 hour
Hands on time: ~10 minutes
Tools: Oven at 400, one skillet, blender
- One Kabocha squash (image below)
- Size according to how many people you’re feeding, but I always get a pretty big one since I only cook on Sundays, then it feeds me for the week.
- One can coconut milk
- I usually go with light, but whatever you like. And you can use one of those tiny cans of coconut milk or cream for more of a mashed potato-like situation
- Bacon (i use one piece)
- Seasonings to taste
- Sometimes I’ll use creative things like turmeric and ginger and sometimes I’ll use just salt and pepper. Whatev.
- Toppings: my go-to is roasted broccoli and True Story brand chicken sausage (product review to come) and a lot of pepper
Wash the squash (since you’ll not be peeling it) and put it on a baking sheet in the oven for about an hour. Check on it when it gets close to being done and poke a few holes. It’s done when it’s super soft and caramelly and your house smells amazing.
Meanwhile, cook however much bacon you want to use, then set it aside and sauté the onion in some of the bacon drippings. I learned the art of flavoring with bacon from you and am forever grateful.
When the squash is done, break it apart and scoop out the seeds and take off the hard stem pieces from the top and bottom and throw them away. Then throw the whole thing in the blender with the can of coconut milk, the bacon, and the onions. Blend until smooth. That’s it.
the humble kabocha squash: