#Kabocha Squash Soup Recipe

✨I love Japanese pumpkin AKA Kabocha squash because 🍁it’s sweet 🍁it tastes like chestnut & sweet potato had a baby 🍁there’s no need to peel (entire squash is edible!) 🍁it cooks fast 🍁it’s high in vitamin A, C , B-complex 🍁it’s high in fiber 🍁it’s a good source of folic acid and potassium 🍁it’s low in calories This recipe only takes 15 minutes. It’s a super quick and easy side dish you must try! Roasted Japanese Pumpkin Ingredients: 1 medium Japanese Pumpkin ~3 lbs Oil 2 Tbsps Salt to taste Steps: Wash and scrub pumpkin. Dry with a towel. Cut pumpkin in half. Remove seeds. Carefully slice pumpkin, about 1-inch thick. Place pumpkin slices on a baking sheet. Drizzle oil and add salt to taste. Mix well. Place pumpkin slices in a single layer, avoid touching. Airfry for 10 - 12 minutes at 400 F, or till golden brown and fork tender. Serve immediately as a side dish or a snack. Enjoy! Notes: In this video, I only used about 1/3 of the pumpkin, which about 1 lb. You can keep it simple and season with only salt or add your favorite seasoning such as garlic powder, onion powder, paprika, chili powder, fresh herbs, black or white pepper. You can freeze the leftover roasted pumpkin for up to 3 months. It’s perfect for throwing in noodle soup, porridge or stew later. #kabocha #pumpkin #roastedveggies #pumpkinrecipes #squash #easyrecipes #healthyrecipes #quickandeasyfood #thanksgivingsides #sidedish

How to make a Kabocha Miso Soup that’s anti-inflammatory, gut- and skin-supportive! Best part is this can be made in less than 15 minutes 🍲 Squash can be added to miso soup to balance out the saltiness of the broth. You’re getting probiotics from the miso, soy isoflavones (good for skin health) from the tofu and miso, and extra vitamins and antioxidants from the squash + seaweed! Ingredients 2 cups dashi broth 1 tbsp miso paste 1 cup kabocha squash, cubed ¼ cup shiitake mushrooms, sliced thin 1/2 block silken tofu, cubed 2 tbsp, dried wakame seaweed ⅓ green onion, sliced thin Garnish: black pepper, green onion Instructions: 1. Cut up the kabocha squash and tofu. 2. Heat up 2 cups of hot water in a medium sized pot, then add in the dashi packet. Bring it a boil then down to a simmer, letting it cook for 2 mins (or however long your dashi broth packet says). 3. Add in the squash and shiitake mushrooms, letting it cook for around 5 mins, covered. 4. Add in the miso paste by lowering it into the water with a small strainer and mixing thoroughly until it dissolves then remove the excess seeds. 5. Add in the tofu, seaweed, and green onion, letting it cook for another 2-3 mins. 6. Garnish with black pepper and green onion. #misosoup #japanesefood #miso #soup #guthealth #skinhealth #skinfood #antiinflammatoryrecipes ##homecooking #nutrition #science #easyrecipe #mealprep

my version of “brothy” rice Canh Bí Đỏ / Kabocha squash Squash Soup Ingredients ½ kabocha squash (about 1–1.5 lb) 1.5 lb shrimp deveined & peeled 2 cups water 1 large carton unsalted chicken broth (about 4 cups) 1 tbsp fish sauce (adjust to liking) 1 tbsp chicken seasoning 3 garlic cloves Black pepper, salt, sugar Steps 1. Microwave squash 5 min, peel, deseed, cut chunks. 2. Pulse shrimp into paste. Mix with: * Garlic * ½ tsp salt * ½ tsp sugar * ½ tsp black pepper 3. Add chicken broth and 2 cups water to pot. Bring to boil, simmer 8–12 min until tender. 4. Add squash and Scoop shrimp paste in spoonfuls into soup. Cook 2–3 min until pink and firm. 5. Taste before adding more seasoning. Top with black pepper and green onions

Kabocha pumpkin’s been a regular at our house since the temps started dropping 🌨️ I usually flavor it on the sweeter side, but today we went savory and Y’ALL‼️ Now you really must try it! 💯 Comment “KABOCHA” for the full recipe, and for the turkey meatballs you’ll need:⁣ ⁣ - 2 lbs of turkey⁣ - 1 cup of panko breadcrumbs⁣ - 1/2 tsp of salt⁣ - 1 tsp of garlic powder⁣ - 2 eggs⁣ - 1/2 cup of grated sharp cheddar⁣ ⁣ 👉🏼 Mix everything together in a bowl, then roll them into bite-sized balls. Bake @ 375F for 20 minutes. Let them cool before adding them to your soup!⁣ ⁣ Enjoy and stay cozy! 😌⁣ ⁣ #kabocha #kabochasquash #fallrecipe #pumpkinsoup #pumkinseason #cozyfood

the best kabocha squash recipe you're likely to find #kabocha #kabochasquash #squash #garlic

🥣 This Roasted Kabocha Squash Soup is... ✔️ Cozy ✔️ Warming ✔️ Packed with Protein 😌 Love to see it. And honestly, much needed with the cold and dreary weather we’ve been getting up north. So if you need something to warm you right up, this is a must. Plus, creamy soups like this are truly the best as far as I’m concerned. 🙃 1-2 tbsp gochujang (use less if sensitive to spice) 1 inch fresh ginger, grated 1 cup red lentils, rinsed 1 tsp Chinese Five Spice 4 cups vegetable broth 2 lb kabocha squash 1 head of garlic 1 medium yellow onion, quartered 2 tbsp avocado oil plus more as needed 2 tbsp maple syrup 2 tbsp miso paste Zest and juice of one lime 1, 15 oz can of full fat coconut milk or 1 1/2 cups full fat oat milk Salt and white pepper to taste Preheat the oven to 400F and place a sauce pan on the stove over medium low heat. Add 2 teaspoons of avocado oil to the pan. Once the oil is warm, add the gochujang and sauté for about 2 minutes then add the ginger and sauté again for 1 minute. Add the red lentils, five spice and vegetable broth then bring to boil then reduce the heat to a low simmer and cook for 30 minutes without a lid. (Please refer to the full post in my bio for more details, photos and troubleshooting.) While the lentils cook, cut your squash in half with a sharp knife, remove the seeds and then cut it into large chunks, leaving the skin on. Then, cut the top off of the head of garlic to expose some of the garlic cloves. Place the squash, garlic and onion in a parchment lined baking tray and top with a pinch of salt and pepper then coat generously in the oil. Cover the tray tightly with foil and place in the oven to roast for 35 minutes or until the squash is cooked through. Allow the squash to cool for 5-10 minutes and when it is safe to handle, scoop out the flesh or peel the skin from the squash. Add the squash and onion to a high speed blender and squeeze out the roasted garlic from the bulb into the blender cup. Pour in the lentils, maple syrup, miso paste, lime zest, juice and milk of choice. Blend on high until the soup is smooth then serve with any toppings of choice. #soup #plantbased #dinnerideas #healthyrecipe #kabocha

if you need an affordable fall meal, try this: MOROCCAN SPICED SQUASH SOUP 🎃 Kabocha squash is my favorite squash hands down. She’s kooky looking (like me), she’s got a rich sweet interior and a hard shell (that can can still be devoured), also like me! 🫶🏼 It’s similar to butternut squash but with a sweet potato like interior once roasted. All she needs is some olive oil, salt and pepper for her flavor and flair to shine. Here’s how I turn her into soup: 🍲 2 lb Kabocha squash (Sub w/ butternut) 6 tbsp olive oil 2 inch ginger, minced 1 shallot, minced 3 garlic cloves, minced 1 cup red lentils, rinsed 1/2 tsp turmeric 1/4 tsp cinnamon 1/4 tsp clove 1/4 tsp cayenne 2 tbsp tomato paste 2 tbsp miso 4 tbsp maple syrup 2 tbsp acv 1 cup coconut milk/ cream/ full-fat milk Directions: - Preheat oven to 425F. Deseed squash and slice into chunks. Toss w/ 3 tbsp olive oil, salt, pepper. Roast for 40 to 45 minutes until fork tender. - While squash roasts, heat 3 tbsp olive oil in a pot under medium heat. Saute ginger and shallots until fragrant, about 4 minutes. Add garlic and saute for 1 min (do not burn it). Add spices and bloom the spices for 30 seconds or until fragrant. - Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook for 30 minutes until softened. Once cooked, add maple syrup, apple cider vinegar, miso paste, and tomato paste- stir to combine. - Remove squash from oven and carefully remove skin (you can eat the flesh). Puree the squash flesh and lentils with coconut milk. Taste and adjust seasoning (salt levels and spices, adding more if needed). - Serve w/ yogurt, cayenne pepper, and fresh sage. - Dive in! #soup #kabochasquash #souprecipe #veganrecipes #plantbasedfood #soupweather #squashsoup #butternutsquash #soups #fallrecipes #autumnrecipes

Kabocha squash or Japanese pumpkin is my fam’s absolute favorite! Add this to the Thanksgiving menu. It’s a crowd pleaser. YES you CAN eat the rind -1 kabocha squash -2 cups dashi or light chicken broth -1 cup mirin -2 Tbs soy sauce -3 Tbs honey -sea salt and black toasted sesame seeds. White sesame seeds work to just less dramatic ;) *Place kabocha pieces into a pan skin side down in one layer. Cover (don’t drown) with simmering liquid. Bring to a boil then down to a simmer. Simmer for about 20 minute or until tender, but not mushy. Remove from heat and let the squash sit in the liquid until you serve it.

Sticky Soy-Glazed Kabocha Squash I love and recommend this recipe because it’s naturally rich in fiber, vitamins, and slow-burning carbohydrates that keep your energy steady. The squash provides beta-carotene for immune and skin health, while the herbs and spices support digestion and make it deeply satisfying. It’s a cozy, nourishing dish that tastes indulgent but fuels your body well — especially during fall and winter 🌿 Created by the amazing @twistedgreen Roasted Squash: • ½ kabocha squash • Olive oil + salt Sticky Glaze: • 2 Tbsp hoisin • 2 Tbsp sriracha • 1 Tbsp agave • 1 Tbsp soy sauce • ½ Tbsp rice vinegar • 1 tsp sesame oil • 1 garlic clove, grated • 1-inch piece fresh ginger, grated Peanut Lime Sauce: • ½ cup smooth peanut butter • 2 Tbsp water (add more to thin) • 3 Tbsp soy sauce • Juice of 1 lime • 2 tsp agave Garnish: • White + black sesame seeds • Chives, chopped • Chili crisp (optional but highly recommended) How to Make It 1. Roast the squash: Preheat oven to 400°F. Cut squash into thick wedges (keep the skin on). Toss with olive oil + salt and roast 45 minutes. 2. Make the glaze: Whisk all glaze ingredients together. 3. Glaze the squash: Brush the roasted squash with the glaze. Roast 10 more minutes, then broil to caramelize. Re-baste if you want it extra sticky. 4. Make the peanut sauce: Whisk peanut butter, water, soy sauce, lime juice + agave until smooth and creamy. 5. Serve: Spoon peanut sauce onto your plate, top with the glazed squash, and finish with sesame seeds, chives + chili crisp. Optional: Serve with warm rice. Heaven. 🧡 #squashrecipes #kabochasquash #plantbaseddinner #easyveganmeals #vegandinnerideas #umami #comfortfood #wholefoodplantbased

The most ✨decadent✨ of pumpkins - the kabocha! 🧡 She’s sweet (but not-too-sweet,) creamy, and so hearty 😌 Comment “KABOCHA” for the recipe and don’t forget to share this with the person who’ll be cooking this for you 😉 #fallsoup #kabocha #souprecipe #fallcooking #creamysoup #kabochasquash

Recipe⬇️ Kabocha squash soup is creamy, subtly sweet, and easy to make in one pot. It is truly a delicious, cozy soup that goes with any kind of dish! Save this post & see more GF/DF recipes on my blog (link in bio @platesbynat) [Ingredients] 1 medium kabocha squash about 2¼ lb after preparing 2 tablespoons olive oil 3 cloves garlic minced 1 tablespoon grated ginger 1 large onion sliced 3 cups vegetable broth or chicken broth if preferred 1½ cup unsweetened almond milk or more Salt and pepper to taste [Directions] Prepare kabocha. Cut the kabocha in quarters, spoon out the seeds and membrane, and slice off the skin with a sharp knife. Cut into small cubes. Heat up the olive oil in a large saucepan. Cook the garlic, ginger, and onion together until the onion becomes translucent. Add in the cut up kabocha squash, and vegetable broth. Cover with a lid and cook for about 20 minutes until the kabocha is very tender. Using an immersion hand blender (or a blender), puree the soup until very smooth. Mix in the almond milk. Adjust the flavor with salt and pepper. Optional: top with crushed pistachios and cilantro leaves. かぽちゃスープ。かぼちゃ+生姜+玉ねぎ。。と、とってもシンプルだけど、ほんのり甘くてあったまる寒い時期にぴったりな一品👍コロラドではもう雪がふってまーす。 #kabocha #kabochasquash #pumpkinsoup #creamy #cozyvibes #glutenfree #japanesefood #vegan #soup #souprecipe #グルテンフリー #おうちごはん #乳製品不使用 #かぼちゃ #スープ

Kabocha can last for a month uncut, but once you heat it up and cut it, you gotta use it up quickly. So don't cut it until you're ready for it 😉 P.S. the skin is edible so this is an easy squash to prep. #cookingtips #kabocha #mealplanning #mealideas #zerowaste