Kabocha squash soup
Video taken from the channel: Alisa Wada
Kabocha Soup
Video taken from the channel: GracesJapaneseCooking
How-To Make Kabocha Squash Soup | japanese pumpkin recipe
Video taken from the channel: Clean & Delicious
Curried Butternut Squash Soup | Minimalist Baker Recipes
Video taken from the channel: Minimalist Baker
Weight Loss Wednesday Episode 103 Creamy Curried Kabocha Squash Soup (in Spanish too!)
Video taken from the channel: CHEF AJ
How to Make Kabocha Squash Soup (Recipe) かぼちゃスープの作り方（レシピ）
Video taken from the channel: Just One Cookbook
KABOCHA SQUASH | how to cut it, cook it, and make it taste delicious
Video taken from the channel: RainbowPlantLife
Ingredients 1 medium kabocha squash 3 tablespoons olive oil, divided 1 teaspoon kosher salt 2 twists freshly ground black pepper 1 small onion, diced 2 teaspoons curry powder 1 quart low-sodium chicken stock ½ cup canned tomato sauce.Put the squash flesh into a high-powered blender along with the chicken broth, coconut milk, and curry powder. Blend for at least 15 seconds or until completely smooth.
Pour into a medium pot to reheat, and adjust the seasoning with salt.In a large saucepan, heat the olive oil until shimmering. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are.Preheat oven to 350 degrees F. Remove the stem, and cut the squash into wedges. Scoop out the seeds and stringy insides, and discard them.
Place the.Curried Kabocha Squash Soup. Makes 12 servings. Ingredients. 1 large (about 4lb) kabocha squash; 1 medium (about 2 lb) acorn squash; 1 bulb garlic; 1 quarter cup fresh sage, roughly chopped; 2 quarts vegetable broth; 1 large sweet onion; 4 tbsp olive oil; 3 tbsp maple syrup; Salt, pepper, paprika, and curry powder, to taste; Directions.
Preheat.Instructions Cook the squash according to your preferred method. The easiest way is to place the whole squash in the Instant Pot on the rack, filled with water up to the rack, and cook at high pressure for 10 minutes.
Remove carefully when cool enough to handle, cut squash in half and remove seeds.Roasting off the squash. You see, the pie recipe calls for roasted puréed squash. So instead of trying to figure out how much of the squash I would need for the pie and only roast off that bit, I decided to roast it all off, and then used the leftover purée for the soup. Curried Kabocha Squash Soup.
Cozy curry spices, velvety texture, all.Wash the exterior of the kabocha squash. Cut in half and remove seeds and inner strands of the squash. Place kabocha on a microwave-safe plate and heat in microwave for 1 to 2 minutes, depending on the power of your microwave.Directions Add the butter to a medium pot over medium heat and let it brown.
Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes. Add the squash and cook.Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
Add the garlic, onion and ginger to a soup pot with a few tablespoons of the vegetable stock and let cook over medium heat until starting to soften. Stir in the red curry paste, stir well and cook for a few more minutes. Add the stock, squash and carrot. Simmer lightly until the squash and carrot are fork-tender, approximately 20-25 minutes.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.Kabocha creates a beautiful creamy soup that has a mildly sweet taste. The recipe lightly greases the kabocha and aromatics with olive oil and maple syrup, roasts them until perfectly charred, then blends them with a simple spice combo to make a well-balanced and hearty soup.
10 Must-Try Kabocha Squash Recipes. 1. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash.How to make curried butternut squash soup: the basic steps. Once you’ve got the butternut squash under control, the rest of this recipe is a breeze!
Here are a few notes and tips about this curried butternut squash soup: Chop: First, chop all of the ingredients: the squash.
List of related literature:
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| from Around My French Table: More than 300 Recipes from My Home to Yours |
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| from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen |
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| from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles |
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| from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet |
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| from Vegan Under Pressure |
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| from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from Oaxaca Al Gusto: An Infinite Gastronomy |
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| from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook |
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| from Keto Restaurant Favorites |
37 comments
Hi AJ from Australia,
Just found and made this recipe with a Kent Pumpkin think it behaves similarly, which I roasted in quarters in the oven with the onions halved. What a party in my mouth ��������������. Now eating it over my morning zucchini and broccoli…. so looking forward to dipping some steak cut fries later on today. An absolute triumph, thanks for all you do and I love your book and am very much looking forward to your dessert book later this year ( from what I gather anyway) By for now, Jules
Can I use canned 100% pure pumpkin puree instead of kabocha?
I’m sadly allergic to coconut. Can you sub cream successfully?
thanks you so much, i made this for a family of 8 to try and they all love it.
4:28 my eyes lit up and my stomach growled! I am definitely making this curry recipe!
Kabocha is my all time favorite!!! They’re all on sale at trader joes right now so I cannot wait to make this soup!
I finally made your soup! I bought the red thai curry paste a few days after I saw your video but then procrastinated for 2 months. I made a few slight changes to your recipe: 3 onions instead of one, that I sauteed for a while, until they became caramelized. I deglazed with one cup of white wine, let it reduced for a few minutes, then went back to your recipe. I added only two tbsp of the curry, instead of three because I was afraid it wouuld be too spicy for me. Also added 2/3 cup of coconut milk instead of 1/2. It turned out very good! Thanks for a great recipe!
Yummy! I just bought a kabocha squash so now I have some ideas for what to do with it ��
Around 178 calories for 1 serving, if your portioning it into 5. (Since it’s not on the website)
How awesome! Love this soup and it’s so great to have it translated!
Could I use butternut squash instead. I can’t find the Kabocha
This was really good, thank you! I had to substitute with a little bit of canned pumpkin cause my kabocha was mostly seeds and skin once I opened it.:/ I’ll be sure to get a bigger squash next time! The immersion blender was super helpful and saved on washing dishes.:)
This looks so [email protected] but, the ending is getting pretty annoying. Can you take out the itadakimas please? Thanks
I love your creative ideas! Would never have thought I could add kabocha squash to dessert. Thank you for sharing your recipes!
thank you for this great recipe. I love your videos and I love the way you write your recipes below, so we don’t have to look all over the place!
Microwave? Do you realize that ALL the nutrition is destroyed within the first 2 seconds of microwave heating.
Just use water instead of vegetable broth. This recipe rocks! It was the best bowl of soup (really a bisque), I’ve had in a long time!
I made this soup last night and I must say this in now my all time favorite. I followed your recipe exactly and it turned out amazing! Thank you:)
I love it! Having seasonal recipes is a great idea! Can you also post a pumpkin recipe? Thanks!
I love the vegan recipe! Awesome video ❤️This is the perfect Fall dish.
I don’t have any blender.. (just moved country) does a fork and drainer work as well?
I just signed up for Misfits Market (a organic veggie subscription box) one of the veggies provided is this squash! I can’t wait to make this recipe on Tuesday!!
I just made the curry and it is truly one of the most delicious recipes I’ve ever tried thank you so much for sharing ❤️
so vibrant, love the color. 3:33am and all I can think about is how I’ll never have a kitchen as good as yours:P I’m so jealous!
Hmmmm; I never would have thought of that; will give it a try!
Why do you have to use so much salt in everything? It’s not good for us at our house, do things really taste better?
Please could you indicate in the title when something is vegan? I mean, just to tell apart carnivore dishes from vegan ones, as some of us want to avoid the first type of videos. Thanks ❤️
wow, lovely video! your blog is great, and these videos show how much talent you have! thanks for the inspirations
Kabocha is also pretty amazing in curry. Here in the Philippines, we make a dish with Kabocha, some meat (usually shrimp), some string beans cooked in coconut oil flavoured with garlic and ginger
Yum looks delicious i am making this soon difficult to get kabocha squash in Singapore drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
Just made this and it was the best thing I have ever tried in the world. Thanks for much for the recipe Dani:)
This looks great. I grew Kabocha in the garden this year and have been looking for something to do with them. Is this the typical way the soup is made in Japan?
class! Very interesting channel!
I also have a channel with recipes. Come visit. Hello from Ukraine!
Yummm! I’m making the curry then the kabocha bread-thank you!
What is the substitute for thai curry
Thanks so much for this awesome recepie
Chef AJ, I appreciate that you share so many delicious recipes. Thank you! And thanks to Gustavo for interpreting to Spanish! Wow!
I love your channel and videos but here I have to share my tip, I don’t try to cut the kabocha before cooking it, I actually put it whole in a steamer and voilà, I cut it afterwards, not only is it safer, faster but it is healthier AND “yummier” (?), in fact, it’s so delicious the squash doesn’t need ANY ingredient, just like chestnuts, good as is, fabulous, my favorite fall, winter food! I eat one about once a week!