This Kabocha Potage is thick, creamy and super satisfying especially during the winter season. Made with only 6 simple ingredients, you’ll have yourself a soup to warm your soul!
The weather in Canada right now is the most cold it’s been in awhile and my body has just been craving warm and hearty soups. One thing I DO love about the winter is that squashes are abundant and the flavour profile of them are a m a z i n g. My absolute favourite squash is the kabocha squash. Have you tried them before? They’re super similar to buttercup squash (which you can use for this recipe as well) and when you pick out a good one they mimic the texture of Japanese sweet potatoes and chestnuts. They’re sweeter than most squashes and give great body to soups and other dishes.
How to pick out a good Kabocha squash? Usually, the heavier the tastier! I always choose squashes that are heavier because it means they’re denser on the inside and not as loose and “watery“. When you cut into it, it should be vibrant in colour with a rich orange-brown colour to it- thats when you know you’ve picked yourself a good kabocha and that is the type of kabocha you should use for this recipe for maximal deliciousness.
To make this potage recipe a little more extra, I decided to use kabocha as my bowls. But no worries if you only have one, this potage is great paired some toasted buttery french bread.
If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to take a picture and tag me (@lisakitahara) on Instagram! I love seeing all your recreations!
Ingredients: 1 small onion 1 med potato (around 150g) 1/2 carrot (approx 40g) 1.5 lbs kabocha squash* 2 c + 1/4c veg stock 1 c soy milk** Optional: Additional squashed to make kabocha bowls Method: 1. If making kabocha bowls, pre-heat oven to 350 2. Cut upper half of the squash and discard the seeds 3. Place on a baking tray and place in oven for 30 minutes 4. Chop up the onion, carrot, potato and kabocha into small pieces 5. Sautee the onions lightly 6. Add in the carrots, potatoes and kabocha and let it sautee for a few minutes 7. Add in the veggie broth and let it come to a boil and then reduce to a simmer for approx 40 minutes or until you can mash the potatoes and kabocha with a fork 8. Remove from heat and let it cool 9. Once slightly cooled, transfer to a blender and add soy milk 10. Pour it into the kabocha bowls and serve with toasted garlic baguettes! Notes: 1. Buttercup squash may be substituted 2. Add more for a thinner consistency!