More fall recipes coming your way! This is hands down one of my favorites. It brings me back so many memories from my childhood. I present to you this delicious Kabocha Squash Soup. Full of nutrients, vitamins, and much love.
Kabocha is a type of winter squash. It is a staple in Japanese cuisine. If you go to a Japanese restaurant, you might find it as a tempura appetizer, or added in soups and salads. There are many ways to cook squash, but one of my favorites is in soups.
Especially because it adds a thick consistency. And, it can be added to a range of soups, but one of my favorites to prepare is the traditional Squash Soup.
There are many ways to prepare the traditional squash soup. For this recipe, I made sure the soup was:
- and delicious!
Milk replacement for Kabocha Squash Soup
Instead of using cow milk, we are going to use full-fat coconut milk. Coconut milk is great for baking, curry, oatmeal, smoothies, and also soups. It adds consistency to the meals. You can try adding another milk, but what I like about coconut milk is the texture and consistency it has. If you are thinking about adding another milk, keep in mind about the portions. Since some types of milk (e.g. almond milk) is more liquid.
To prepare this this delicious Kabocha Squash Soup, you are only going to need 7 simple ingredients:
- Coconut milk
- Kabocha Squash
- Pink Salt
- Vegan Butter (Optional), but adds more flavor.
- Vegetable broth
- And much love!
I’m sure you will love this recipe! It is a pre-hispanic and pre-Inca recipe. Well, let’s get started!
Kabocha Squash Soup
- Cooking Pot
- 1/2 of an entire Kabocha squash (cooked)
- 2 small potatoes
- 1 TB vegan butter
- 1/2-3/4 cup full-fat coconut milk quantity depends on consistency you want to obtain
- 1 1/2-2 cups vegetable broth
- salt as needed
- toasted bread (gluten-free) optional
- Cook the potatoes and kabocha squash. I usually cook the Kabocha squash with the skin. Once is fully cooked, I remove the skin and the seeds. We are only using half of the entire kabocha if is for 2 people. Reserve the other half of the kabocha squash
- Once the potatoes and squash are fully cook, reserve about 2 cups of vegetable broth (which can be the same water you used to cook the squash and potatoes).
- Place the cooked squash, potatoes, coconut milk, and vegetable broth in a blender. Blend until smooth and creamy.
- On a small pot, add the vegan butter. Wait until is melting and then add the mixture from the blender.
- Add salt as needed.
- Serve it with toasted bread. Enjoy!