Kabocha Soup

Kabocha Soup is a creamy, velvety Japanese breakfast dish that highlights the sweet, earthy flavors of kabocha squash. This dairy-free soup offers a comforting start to your day while being both nutritious and delicious.

Ingredients

• Kabocha squash - 300 grams
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 teaspoon
• Chopped green onions - for garnish

Steps

1. Cut the kabocha squash in half, scoop out the seeds, and chop the flesh into cubes.
2. In a pot, heat the olive oil over medium heat. Add the diced onion, and sauté until translucent, about 5 minutes.
3. Add the minced garlic and ginger to the pot and sauté for another 2 minutes until fragrant.
4. Add the kabocha cubes to the pot and stir well to combine with the onion mixture.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the kabocha is tender.
6. Once the squash is cooked, remove the pot from the heat and let it cool slightly. Then, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
7. Stir in the coconut milk, salt, and black pepper, and heat the soup gently for an additional 5 minutes.
8. Serve the soup hot, drizzled with sesame oil and garnished with chopped green onions.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from kabocha squash, supporting immune function.
• High in fiber, promoting digestive health.

Tags