Velvety Kabocha Squash Soup

Lunch

Food has the power to transcend. One bite can take us to a different place and time. We used to love a little Italian restaurant in mid-city Los Angeles called Cube. Although Cube has been closed for years now, I still remember their delicious food, especially the kabocha squash soup on their autumn menu. Unlike many restaurant dishes that require chef-like technique and special ingredients, this soup is quite easy to make. This is not Cube’s recipe, but it is inspired by it.

Kabocha squash, like other winter squash varieties, is jam-packed with nutrients like potassium, vitamin A and vitamin C. Just one serving of this soup contains eighty percent of your daily need for vitamin A, helping to support good vision and a healthy immune system.

 

Velvety Kabocha Squash Soup

Print recipe
  • 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Calories: 111

Nutrition

Serving Size
374g

Servings
6

Calories
111

Carbohydrates
19g

Total Fat
2g

Protein
3g

Sodium
106mg

Fiber
3g

Ingredients

  • 1 kabocha squash
  • 32 oz low-sodium vegetable broth, plus more as needed
  • 2 leeks, white part only sliced 1/2-inch thick
  • 1 tbsp butter or vegan buttery spread
  • 1 bunch fresh thyme
  • 2 bay leaves
  • olive oil
  • pepper
  • salt

Directions

  • Step 1

    Cut squash in half  and scrape out the seeds. Coat the flesh of the squash with olive oil, salt and pepper. Lay squash, cut side up, on a sheet pan and bake at 350 degrees for 35 minutes. Once squash is cool enough, cut  the flesh from the rind and set aside.

  • Step 2

    Place a large soup pot over medium-low heat. Add butter or buttery vegan spread and, once melted, add sliced leeks to the pot. Add four to five sprigs of thyme and two bay leaves to the pot. Season with a dash of salt and pepper.

  • Step 3

    Once leeks are tender, add prepared squash and vegetable broth to the pot. Turn up heat ad simmer for about 30 minutes, stirring occasionally.

  • Step 4

    Once simmering is complete, carefully remove thyme stems and bay leaves and discard. Use either an immersion blender or Vitamix on low setting to purée soup. Once puréed, add an additional small amount of broth to thin the soup as desired. Season to taste with more salt and pepper.

Make Ahead Tips

Step one can be completed one to two days ahead to cut cook time in half.

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