Simple But Elegant Curried Kabocha Squash Soup

Written by Kenneth Lee 2020-09-20

Table of Contents:

Kabocha squash soup

This kabocha squash soup is naturally sweet, and uses just a few simple ingredients to make a comforting and delicious winter soup..
Get the recipe at: http://www.contemplatingsweets.com/kabocha-squash-soup/

Simple But Elegant Curried Kabocha Squash Soup

Watch this video on YouTube

Video taken from the channel: Alisa Wada

Kabocha Soup

Show Description

Sweet, creamy, warming, nutritious and delicious. This soup is packed with immune boosting nutrients to get you through the cold fall winter evening:) and it’s all plants! No dairy, no sweetener, and gluten free..
Kabocha is a Japanese pumpkin known for its tough green skin and its tender orange meat. You may have heard of “kabocha no nimono” or simmered kaboshi as it is a very popular side dish in Japanese cooking. If interested here is the link https://youtu.be/ZMSMy89GUCw.
Health benefits: High in vitamin C, kabocha is known to support the immune system to fight disease to keep us healthy during the colder months. It is also high in beta-carotene, an antioxidant essential for healthy eyes, hair, and skin:).
Recipe: (serves 4).
1/4 kabocha (kabocha squash).
1 sweet onion, chopped.
2 cloves garlic, minced.
1 cup vegetable broth.
1/2 cup any soymilk (any non-dairy milk).
1 tablespoon miso.
1/4 teaspoon sea salt.
1/4 teaspoon white pepper.
extra virgin olive oil for cooking.
1. Remove seed and skin..
2. Cut kabocha into small pieces..
3. In a medium sauce pan heat extra virgin olive oil. Cook onion and garlic until soft and translucent..
4. Add kabocha. Salt and pepper..
5. Add broth and soymilk. Simmer in low heat until kabocha is cooked through..
6. Turn off the heat and add in the miso..
7. Puree with an immersion blender or a high power blender until a creamy consistency is reached..
8. Taste and make any adjustments..
9. Enjoy!
Thank you so much for watching! I hope you enjoy the recipe!
Music: “Fig Leaf Times Two” by Kevin MacLeod.
Love, Grace.
Instagram: @gracesjapanesecooking

Watch this video on YouTube

Video taken from the channel: GracesJapaneseCooking

How-To Make Kabocha Squash Soup | japanese pumpkin recipe

Show Description

This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seaosned with ginger, coconut milk, + red thai curry paste for the win! Its super easy to make and crazy delcious!
PRINT RECIPE HERE: http://tinyurl.com/zqke535.
HELPFUL KITCHEN TOOLS:
Red Thai Curry Paste: http://amzn.to/2foOtGT.
Red Enamel 5.5 QT. Dutch Oven: http://amzn.to/2f85Ue8.
Vitamix: http://amzn.to/2foKR82.
FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Instagram: @clean_and_delicious.
FaceBook: http://tinyurl.com/hjb6yk3.
Twitter: @danispies.
SnapChat: CleanDelicious.
Blog: http://cleananddelicious.com.
Pinterest: https://www.pinterest.com/danispies/.
KABOCHA SQUASH SOUP RECIPE.
1 medium kabocha squash, halved and seeded.
1 tablespoon coconut oil.
1 yellow onion, chopped.
4 cloves fresh chopped garlic.
1 inch chunk ginger, shredded.
1 teaspoon Kosher salt.
3 tbsp. thai red curry.
4 cups vegetable stock.
1/2 cup coconut milk.
Preheat the oven to 425..
Lightly coat a rimmed baking sheet with cooking spray and place kabocha squash, skin side up, on the pan..
Pop in the oven and roast for 20-30 minutes or until the squash is tender (you should be able to easily pierce it with a fork). Allow to cool and then scoop out the flesh and set it aside..
Heat a large dutch oven over a medium low heat and add the coconut oil. Once the oil has melted, toss in the onions and cook for a few minutes, or until the onions begins o turn translucent..
Add in the garlic, ginger, and salt. Cook for one minute, or until fragrant, and then stir in the red curry. Combine everything together and then add in the kabocha squash and the veggie stock. Stir and simmer for 20 minutes, so the flavors can mingle marry together..
Remove from heat and allow to cool down a bit. Gently stir the coconut milk into the pot and then working in batches, add the soup to the blender, being sure not to fill the blender more then 1/3 of the way up, and blend until rich and creamy..
Repeat until all the soup is done..
Return the pot to the stove and heat it up. Serve and enjoy!
Makes about 6 cups.
Sending you lots of LOVE + DELICIOUSNESS!

Watch this video on YouTube

Video taken from the channel: Clean & Delicious

Curried Butternut Squash Soup | Minimalist Baker Recipes

Show Description

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months..
Full Recipe: https://minimalistbaker.com/curried-butternut-squash-soup/..
FOLLOW US!
Blog: http://minimalistbaker.com/.
Instagram: https://instagram.com/minimalistbaker/.
Twitter: https://twitter.com/minimalistbaker.
Facebook: https://www.facebook.com/MinimalistBaker

Watch this video on YouTube

Video taken from the channel: Minimalist Baker

Weight Loss Wednesday Episode 103 Creamy Curried Kabocha Squash Soup (in Spanish too!)

Show Description

Today, Dr. Gustavo Tolosa translates the episode into Spanish. This is one of my very favorite soups from page 189 of The Secrets To Ultimate Weight Loss..
If you have the 8 quart Instant Pot you can cook the entire squash first in the Instant Pot. You can watch me do this on episode 107 of Healthy Living with Chef AJ. ($10 of with code AJ at www.Instantpot.com)..
Make sure you use the skin, it’s delicious. Try serving over quinoa, wild rice, millet or rice..
Thanks for watching, I’m Chef AJ and I make healthy taste delicious!

Watch this video on YouTube

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）

Show Description

Delicious fall season soup with just a few simple ingredients. Enjoy this rich and smooth Kabocha Squash Soup dipping with your favorite bread..
For the complete recipe:
http://www.justonecookbook.com/recipes/kabocha-squash-soup/.
Ingredients:
½ large onion.
1.4 Lb. (640 g) kabocha squash with skin and seeds.
1 Tbsp. (20 g) unsalted butter (if you use regular butter, then reduce the amount of salt).
2 cups (500 ml) chicken broth.
1½ cups (350 ml) milk (any kind).
½ cup (120 ml) heavy cream.
2 tsp. kosher salt.
Freshly ground black pepper.
Parsley for garnish.
Music courtesy of Audio Network: “Quartier Latin”.
Check out my blog: http://www.justonecookbook.com/.
❀ Follow Just One Cookbook ❀.
♥ Google+: https://plus.google.com/u/0/+NamikoChen/.
♥ Facebook: http://www.facebook.com/justonecookbook.
♥ Twitter: https://twitter.com/#!/justonecookbook.
♥ Pinterest: http://pinterest.com/justonecookbook/.
♥ Instagram: http://instagram.com/justonecookbook.
--

Watch this video on YouTube

Video taken from the channel: Just One Cookbook

KABOCHA SQUASH | how to cut it, cook it, and make it taste delicious

Show Description

Today is all about my favorite fall vegetable-KABOCHA SQUASH! I’ll show you the easiest way to cut it (safely), a few different ways to cook it, and two delicious vegan and gluten-free recipes using kabocha squash..
Plus, once you know how to cook it, you can also easily use kabocha squash puree as a canned pumpkin puree alternative (it’s MUCH better)!
KABOCHA SQUASH THAI CURRY: https://www.rainbowplantlife.com/blog/vegan-thai-kabocha-squash-curry.
KABOCHA SQUASH BANANA BREAD: https://www.rainbowplantlife.com/blog/kabocha-squash-banana-bread.
KABOCHA SQUASH WEDGES.
*Roast at 400F/200C for 30-35 minutes.
KABOCHA SQUASH HALVES.
*Roast at 400F/200C for 40-60 minutes (40-45 minutes for small, 60 minutes for a large one).
ORDER MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON: https://amzn.to/2liT4lZ.
MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog/vegan-instant-pot-cookbook.
*90+ delicious vegan recipes made in the Instant Pot*.
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options.
IN THIS VIDEO.
Film & photography equipment: http://bit.ly/photo-gear-shop.
Kitchen equipment: http://bit.ly/kitchen-equipment-shop.
SUBSCRIBE for new videos every week! http://bit.ly/rainbowplantlife-subscribe..
Learn more about veganism, healthy eating, food photography, social media, and happiness..
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
http://instagram.com/rainbowplantlife.
http://rainbowplantlife.com.
https://www.pinterest.com/rainbowplantlife/

Read: Simple Techniques for Maintaining Weight Reduction

Watch this video on YouTube

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:

See Bonne Idée for more ways to play around with this simple recipe, as well as how to make this soup when you can’t find Red Kuri squash at the market.
from Around My French Table: More than 300 Recipes from My Home to Yours by Alan Richardson, Dorie Greenspan HMH Books, 2010
I chose kabocha squash for this recipe, honestly, because it was what looked most beautiful at the market the day I first made it.
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan, Laurel Almerinda, et. al. Chronicle Books LLC, 2014
½ teaspoon dried thyme ½ medium butternut squash, peeled and cubed 2 cups vegetable stock ½ cup unflavored coconut milk 2 fresh thyme sprigs, to garnish 2 tablespoons coconut yogurt, to garnish 1.
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles by Tracy Lockwood Beckerman Ulysses Press, 2019
Use steamed kabocha squash, stir-fried red onion, corn, mushrooms, and umeboshi plum paste in place of the tofu, onion, zucchini, and ginger.
from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet by Alicia Silverstone, Neal D. Barnard, M.D. Rodale Books, 2011
This recipe—so easy to put together—transforms summer squash from boring vegetable to delectable dish.
from Vegan Under Pressure by Jill Nussinow HMH Books, 2016
Finishing the soup with a splash of Madeira (a classic match for mushrooms), cream, and lemon juice brightened the soup and added complexity.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011
Add remaining cubed squash and reserved squash fibers and seeds to now-empty skillet and cook over medium heat, stirring often, until lightly browned, about 4 minutes.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
The filling is stuffed into an uncooked 1¾ cups (445 ml) drained ricotta 1 cup (250 ml) tightly packed squash flowers, sepals removed and coarsely chopped 4 (or to taste) dried costeño chiles, toasted whole and crumbled
from Oaxaca Al Gusto: An Infinite Gastronomy by Diana Kennedy University of Texas Press, 2010
Top evenly with the leeks and butternut squash, drizzle with the balsamic glaze, and, if desired, sprinkle with sea salt.
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Daly, Siri Oxmoor House, Incorporated, 2018
Divide the soup among 6 bowls, garnish with scallions and cilantro, and serve with a squirt of lime juice.
from Keto Restaurant Favorites by Maria Emmerich Media Alternatives, Incorporated, 2017

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Simple Black Bean and Barley Vegetarian Burritos

85 comments

Mora 2020-09-21 - 15:34

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

Marn 2020-09-22 - 10:29

Can I use canned 100% pure pumpkin puree instead of kabocha?

Mirameena 2020-09-23 - 14:09

I’m sadly allergic to coconut. Can you sub cream successfully?

Munigra 2020-09-24 - 09:53

thanks you so much, i made this for a family of 8 to try and they all love it.

Darkbrew 2020-09-24 - 16:17

4:28 my eyes lit up and my stomach growled! I am definitely making this curry recipe!

Tygramath 2020-09-26 - 18:08

Kabocha is my all time favorite!!! They’re all on sale at trader joes right now so I cannot wait to make this soup!

Drelagra 2020-09-27 - 19:20

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!

Rainfury 2020-09-29 - 02:29

Yummy! I just bought a kabocha squash so now I have some ideas for what to do with it ��

Mikaktilar 2020-09-29 - 23:44

Around 178 calories for 1 serving, if your portioning it into 5. (Since it’s not on the website)

Molabar 2020-09-30 - 16:53

How awesome! Love this soup and it’s so great to have it translated!

Truedragon 2020-10-01 - 15:13

Could I use butternut squash instead. I can’t find the Kabocha

Bagelv 2020-10-03 - 03:19

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.:)

Gholbirdred 2020-10-04 - 08:23

This looks so [email protected] but, the ending is getting pretty annoying. Can you take out the itadakimas please? Thanks

Direscar 2020-10-04 - 15:44

I love your creative ideas! Would never have thought I could add kabocha squash to dessert. Thank you for sharing your recipes!

Zanius 2020-10-05 - 09:35

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!

Ariuntrius 2020-10-06 - 06:17

Microwave? Do you realize that ALL the nutrition is destroyed within the first 2 seconds of microwave heating.

Thetarn 2020-10-07 - 23:45

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!

Mem 2020-10-08 - 21:31

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:)

Perigamand 2020-10-09 - 21:25

I love it! Having seasonal recipes is a great idea! Can you also post a pumpkin recipe? Thanks!

Gavimeena 2020-10-11 - 17:28

I love the vegan recipe! Awesome video ❤️This is the perfect Fall dish.

Molas 2020-10-12 - 16:32

I don’t have any blender.. (just moved country) does a fork and drainer work as well?

Drelaril 2020-10-13 - 07:20

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!!

Dawnrunner 2020-10-13 - 18:28

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 ❤️

Doukasa 2020-10-14 - 14:28

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!

Burijurus 2020-10-15 - 14:10

Hmmmm; I never would have thought of that; will give it a try!

Shadowmane 2020-10-18 - 01:02

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?

Perisius 2020-10-19 - 00:11

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 ❤️

Yggron 2020-10-20 - 07:41

wow, lovely video! your blog is great, and these videos show how much talent you have! thanks for the inspirations

Saithinaya 2020-10-21 - 00:25

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

Nagis 2020-10-21 - 21:15

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

Kazrajinn 2020-10-23 - 08:52

Just made this and it was the best thing I have ever tried in the world. Thanks for much for the recipe Dani:)

Yozshushakar 2020-10-23 - 18:23

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?

Faulabar 2020-10-25 - 10:47

class! Very interesting channel!
I also have a channel with recipes. Come visit. Hello from Ukraine!

Dianarus 2020-10-25 - 19:10

Yummm! I’m making the curry then the kabocha bread-thank you!

Conju 2020-10-26 - 23:18

What is the substitute for thai curry
Thanks so much for this awesome recepie

Truestaff 2020-10-28 - 05:38

Chef AJ, I appreciate that you share so many delicious recipes. Thank you! And thanks to Gustavo for interpreting to Spanish! Wow!

Anarara 2020-10-29 - 22:48

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!

Kulalore 2020-10-30 - 10:26

I didn’t realize the skin of kabocha squash was edible. It is great that Gustavo is able to translate, Spanish is such a beautiful language. Thank you so much!

Zoloshakar 2020-10-30 - 12:29

Funny bloopers Dani! BTW, your recipe looks very delicious!!!

Nalen 2020-11-01 - 02:52

Always feel like I accomplished the biggest task after cutting up all the different squashes especially the really big kabocha squashes ��

Ragefire 2020-11-01 - 21:05

I will make it for sure!! Love soup and squash all of them ��!! Tks for sharing this recipe Dani!! Always when I want to do something clean and delicious your channel is the first one that come in my mind ��!!

Beadora 2020-11-02 - 06:55

Thank you for making these videos. I confess that I probably would not have made this recipe if I had not seen the video. But I’m Soo glad I did. This is the best soup! I will definitely make this again and again!

Taurn 2020-11-04 - 19:51

Oh my gosh! I have made this soup 7 or 8 times and am in love with it! Make it, guys. You will instantly fall in love

Bonadar 2020-11-06 - 00:44

I discovered kabocha soup during a trip in Japan many years ago. I’ve made it often since. But I love this recipe and I love this video. Honto sugoi!!

Shadowforge 2020-11-07 - 09:06

Chef AJ, you’re looking so radiant and beautiful today! I love your tan and your shirt too!! Thank you for another wonderful video! Also where did you get that immersion blender? Thanks!!

Modira 2020-11-08 - 03:43

Yay �� I get to practice my Spanish and watch Chef ��‍�� AJ! Doesn’t get too much better (now if only she could share the food through You Tube ��)

Dum 2020-11-09 - 00:53

I am a sucker for the Spanish language. It’s so beautiful. ��. Roll those “r”s baby. It brings me joy.

Thetagra 2020-11-09 - 18:23

Yumm I love Kabocha squash! The banana bread looks amazing and the perfect texture ��

Mnetus 2020-11-10 - 19:01

Love how this video is focused on one vegetable! It’s like a crash course on a new vegetable. I’m not very adventurous with new foods so this is helpful!

Mariwyn 2020-11-12 - 09:34

my favorite squash. we use itin the Dominican Republic is call ahuyama. delicious. we add it to soups and beans or as baby food.

Nalmedor 2020-11-13 - 09:01

I’m not a big fan of curry, so I use a little bit of Korean gochujang (fermented red pepper paste) to add that depth. And I also use chicken stock and lots of butter, so it’s definitely not vegan (I know, shame on me). But this is a great base recipe to go off of.

Duzragore 2020-11-14 - 11:20

Sent you an email about my story with food. This looks amazing I can’t wait to try this one really enjoying your cookbook keep it up

Sabei 2020-11-14 - 23:19

I’ve only had kabocha squash once at a friendsgiving and I loved it. This is exactly the motivation I need to make it myself!

Samut 2020-11-16 - 18:18

My dad grows these orange squashes, and our garden is always all over the place, because it takes so much space. One year we also had grown this scquash on apple tree, it was funny to see how the scquash wanted to crawl everywhere �� nice recipes btw ��

Dakazahn 2020-11-17 - 00:53

This soup looks so good and love that it is vegan. Does the chili paste add a lot of heat? If so is there an alternative for those of us who do not tolerate spicy?

Rockbringer 2020-11-17 - 14:01

This is awesome. I would use Himalayan salt instead of kosher. That’s just my preference.

Redseeker 2020-11-19 - 23:55

I made this with some canned pumpkin puree that had been in my pantry forever. It was absolutely clean and delicious.

Whitecrusher 2020-11-20 - 22:28

Oh yes! This looks delicious! A steaming cup of soup for any occasion. I love your video recipes. Keep up the good work.

Gara 2020-11-21 - 12:08

I’ve never used Kabocha squash before but this recipe looks so delicious I will have to try it!:)

Akizuru 2020-11-23 - 03:18

I’m thinking cashew milk would be a good complement.
You don’t peel the kabocha?

Balmeena 2020-11-23 - 07:50

Also Aj!! Would you, could you �� please consider turning your interview videos (and other videos) into a podcast �� So we can listen and enjoy your presence on the go ��

Shaktizuru 2020-11-24 - 00:20

My mom and I now make this soup all the time. Tastes so good. I’m just wondering if it’s possible to try it with a small size pumpkin instead of a kabocha squash?

Tatilar 2020-11-25 - 21:28

hi there. You put the kabocha squash in the micro without piercing it, correct?

Gar 2020-11-26 - 21:14

If you bake the pumpkin halves at 400 degrees for 45 minutes, you can lift off the entire skin in 1 piece. It makes the process so much faster and easier and wastes less pumpkin. This is an awesome soup! This is my 4th time to make it. Thanks for sharing the recipe.

Fekasa 2020-11-28 - 04:35

Thank you both! ChefAJ, you look especially healthy& glowing today! ��

Mot 2020-11-29 - 10:36

Best thing I’ve seen all day and although the food looks great I was rainbowplantlife with her gorgeous beautiful self gm��

Cogamand 2020-11-30 - 15:07

How many calories are in kabocha squash?? It’s a mystery online! I think it’s mistakenly given low calories but it’s actually very dry and starchy like sweet potato?!

Doomeye 2020-12-01 - 13:35

I’m in love with the flavor of kabocha! I will be making this soon:) thank you Namiko-san!

Agamagar 2020-12-02 - 15:30

FYI…you can pick out and roast the Kabocha squash seeds (and spaghetti squash, etc.) just like you would pumpkin seeds! Yummy snack.

Bagda 2020-12-03 - 14:17

Wow that looks delicious!! Question: does the chili paste add ‘heat’ to the soup? If so, is it tolerable for those of us that can’t take it too spicy, lol!

Tojazragore 2020-12-04 - 16:55

this looks awesome Dani, I can’t wait to try this out. thank you

Siralas 2020-12-05 - 18:11

I have Kabocha squash in my garden right now and soon will harvest in another month. I intend to use your recipes as they look good, delicious and nutritious.

Dozan 2020-12-06 - 14:53

hi
love your video’s
helped me so much¡!!!!!!!!!!!!!!!!!
thanks. Jennifer

Cerana 2020-12-07 - 03:16

I love your videos!!
Be sure to add some black pepper so you get the benefits of the turmeric! ��

Yozshuk 2020-12-07 - 21:42

Oo those recipes look amazing! Definitely going to give this veggie a try. What was that sauce that you drizzled over the wedges? Tahini based?

Blackgrove 2020-12-09 - 07:15

I just made something similar the other day, I will definitely try this one!

Malajar 2020-12-10 - 07:46

It looks so comforting and the fact that you use Kabocha which is my favorite is a plus! I have got to try this.

Kazijas 2020-12-11 - 19:03

WOOO!! HOLA CHICAS Y CHICOS!!Gracias Aj por la KABOCHA SOUP but honestly i could never bring myself to soup or blend a kabocha… it’s tooo delicious to eat just as is! ��

Miralen 2020-12-11 - 23:38

Did she say healthy living with chef aj episode 107 or episode 7? I can’t find episode 107. Can anyone help?

Zolokora 2020-12-14 - 02:37

Hey Dani you have a great name haha. I love this recipe! Definitely going to try it out:)

Disho 2020-12-14 - 12:20

i love your videos, but please, pretty please, zoom out a little and make sure your shots are in focus. great recipe by the way!

Dagelv 2020-12-16 - 02:52

Yum! Can’t wait to make this soup this fall! Where did you get that pretty wooden salt container? =)

Saberweaver 2020-12-17 - 15:36

I’ve found that it’s easier to cut the squash in half and roast it firsts, then just scoop out the flesh from the rind. It gives in a nice toasted flavor. So easy and super delicious.

Saithilace 2020-12-17 - 20:05

Ooh, that looks amazing! I have all the ingredients except for the squash! I looked today for one and didn’t find that type. Are they in mainstream grocery stores in your area or do you hit a specialty market? Thanks!

Duzshura 2020-12-18 - 11:26

Hello my friends! As promised, here is a easy + delicious Kabocha Squash Soup to follow up my Kabocha 101 from earlier in the week. This would be great for Thanksgiving! I hope you enjoy it:). xoDani

Simple But Elegant Curried Kabocha Squash Soup

Kabocha squash soup

Kabocha Soup

How-To Make Kabocha Squash Soup | japanese pumpkin recipe

Curried Butternut Squash Soup | Minimalist Baker Recipes

Weight Loss Wednesday Episode 103 Creamy Curried Kabocha Squash Soup (in Spanish too!)

How to Make Kabocha Squash Soup (Recipe) かぼちゃスープの作り方（レシピ）

KABOCHA SQUASH | how to cut it, cook it, and make it taste delicious

Simple Black Bean and Barley Vegetarian Burritos

Simple Carbohydrates Are Small Sugars

You may also like

85 comments

Leave a Comment Cancel Reply