Indulge in the rich flavors of fall with the delicious and nutritious Kabocha Squash Soup – the ultimate recipe to celebrate this cozy season. The wonderfully sweet and slightly nutty taste of the kabocha squash is enhanced with aromatic spices, creating a dish that is both comforting and healthy. Rich in vitamins, minerals, and fiber, the kabocha squash is the perfect ingredient for this must-try fall recipe.
- 1 medium-sized kabocha squash
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- salt and black pepper, to taste
- fresh cilantro or parsley, for garnish
- Preheat the oven to 375°F (190°C). Cut the kabocha squash in half and remove the seeds. Drizzle each half with olive oil and place them cut-side down on a baking tray. Bake for 45-50 minutes, or until the flesh is soft and easily pierced with a fork. Let it cool until safe to handle and scoop out the flesh. Set aside.
- While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and ginger, and cook for another 2 minutes, stirring frequently.
- Add the roasted kabocha squash, vegetable broth, coconut milk, cumin, coriander, and smoked paprika to the pot. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup to a blender or food processor in batches and blend carefully. Return the blended soup to the pot and season with salt and black pepper to taste. Garnish with fresh cilantro or parsley before serving. Enjoy!
History and Curiosities
The Kabocha Squash Soup recipe has its roots in both Japanese and Thai culinary traditions. The kabocha squash, also known as Japanese pumpkin, is a popular ingredient in Japanese cuisine. It was introduced to Japan by Portuguese sailors in the 16th century and quickly became a staple in Japanese cooking. The squash’s dense texture and sweetness offer great versatility and make it ideal for soups and stews.
Thai cuisine has influenced this recipe through the use of coconut milk and aromatic spices such as cumin, coriander, and smoked paprika. In Thailand, pumpkin and squash are often used in curries and soups, making this fusion of flavors a delectable treat.
This Kabocha Squash Soup is a perfect example of how different culinary traditions can come together to create a unique and flavorful dish. The soup also showcases fall ingredients in their finest, providing a warming and comforting meal for those chilly autumn evenings.
In recent years, kabocha squash has been gaining popularity in Western cuisine as a healthier alternative to butternut squash and pumpkins. Its rich nutrient content, including beta-carotene, iron, and vitamin C, make it an excellent choice for a nutritious and wholesome meal.
So, this fall, don’t hesitate to try this wonderful fusion of flavors in the Kabocha Squash Soup, and let the aroma and taste transport you to a world of culinary exploration, while embracing the best of the season.