Silky Kabocha Soup Recipe (With Crispy Homemade Croutons)

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk

Lower calorie option or more budget-friendly alternative.

Cube 100 g baguette for croutons and set aside.

Soften or melt 1 tbsp butter to coat the bread.

Thinly slice ½ onion.

Scoop out the seeds and pulp from the kabocha squash, yielding about 450 g.

Peel the kabocha squash, then chop the flesh into large chunks.

Preheat the oven to 180℃ (356°F).

Toss the baguette cubes and kabocha peels with 1 tbsp olive oil, 1 tsp dry mixed herbs, ⅛ tsp salt, and 1 tbsp melted butter.

Spread on an upper rack and bake for 10 minutes until golden and crisp.

In a heavy pot over medium-low heat, melt 20 g unsalted butter.

Add the sliced onion with ¼ tsp salt and cook until translucent.

Stir in the kabocha chunks with another ¼ tsp salt and toss for 1-2 minutes.

Add 300 ml water or kombu dashi, cover, and simmer on low for 10-15 minutes until kabocha is soft.

Blend the mixture until smooth, adding 10 g cold unsalted butter and blend for 20-30 seconds more.

Strain the blended soup through a fine-mesh strainer into a clean pot.

Return the pot to low heat and stir in 150 ml heavy cream and 150 ml whole milk.

Add ¼ tsp salt and a pinch of nutmeg, simmer gently for 3-5 minutes.

Turn off the heat and whisk in ½ tsp white miso.

Taste and adjust seasoning as needed.

Ladle into warmed bowls, add white pepper, scatter kabocha-skin croutons, and sprinkle parsley to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary