Sup Kabocha
This delicious and satisfying Kabocha Soup comes together with sweet Japanese squash (pumpkin) and just a few simple ingredients. Enjoy this rich and creamy soup by dipping with your favorite crusty bread. {vegetarian adaptable}
Foto: Just One Cookbook
Bahan-bahan
- ½ onion
- 1.4 lb kabocha squash
- 1 Tbsp unsalted butter
- 2 cups chicken stock/broth ((use vegetable broth for vegetarian))
- 1½ cups milk ((I use whole milk))
- ½ cup heavy (whipping) cream
- 2 tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- parsley ((chopped))
Langkah-langkah
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Gather all the ingredients.
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Thinly slice ½ onion.
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Using a spoon, discard the seeds from 1.4 lb kabocha squash and cut into 6 thin wedges. Tip: For step-by-step instructions and a video tutorial on how to cut and peel it, see my post How to Cut a Kabocha Squash.
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Remove the skin. Then, cut into small, equal-size cubes.
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In a pot, heat 1 Tbsp unsalted butter over medium heat and cook the onion until soft and brown.
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Add the kabocha and sauté to coat with the butter.
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Add 2 cups chicken stock/broth (or vegetable broth) and bring to a boil. Once boiling, reduce the heat and simmer for 12–15 minutes.
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Using a skewer, insert into kabocha and check if it’s fully cooked.
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Pureé the soup in batches in a blender or with an immersion blender until smooth.
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Add 1½ cups milk and ½ cup heavy (whipping) cream and stir until combined. Do not let the soup boil.
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Season with 2 tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Stir over moderately low heat until it is hot.
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Ladle the Kabocha Soup into bowls, garnish with chopped parsley, and serve.
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You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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