Blender

Seedless Kabocha Squash Soup

  • Soup

A velvety smooth squash soup that marries the sweet nuttiness of squash with savory chicken broth. Make this easy blended soup at home in 15 minutes. 

  • Servings 1 cup
  • Preparation
  • Cooking

Ingredients

  • 1/2 lbs Kabocha squash
  • 1 cup water
  • 1 2/3 tbsp butter
  • 2 tsp Powdered Chicken Bouillon
  • 1 cup milk
  • Salt to taste
  • Pepper to taste
  • Heavy cream to taste (Cream, half and half or milk may be substituted.)

Directions

  • Wrap the kabocha squash in damp kitchen paper, wrap it in plastic wrap and heat it in the microwave (approximately 2 minutes 30 seconds at 1000W). Leave the skin on the squash and remove the stem if it is attached.
  • Once heated, remove the plastic wrap and kitchen paper to cool
  • Place the kabocha squash and water into the blender container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed around 10. Blend for 3 minutes.
  • Transfer the contents to a pot, add butter, powdered chicken bouillon and milk, bring to a boil, and season with salt and pepper.
  • Serve in cups and add heavy cream if desired.

WHY THIS SQUASH SOUP RECIPE WORKS

Sometimes simple recipes with a short list of ingredients turn out to be the most satisfying when it comes to actually eating them. Usually, it comes down to allowing a star ingredient to shine. In the case of this pureed squash soup, the squash itself already has a rustic, nutty and sweet flavor profile. And it doesn’t take more than a pinch of salt and pepper – and a little chicken stock – to create something magical with very little effort on the chef’s part. It tastes like you spent hours in the kitchen!

HOW TO MAKE KABOCHA SQUASH SOUP

First, halve the kabocha squash and be sure to spoon out any seeds. Simply microwave the squash to quickly cook. Then blend it together with a cup of water in your Tiger blender for 3 minutes with the speed dial set to 10. Next add the squash puree to a soup pot and add the rest of your soup ingredients. Bring to a boil and you’re good to go! Serve with a dollop of heavy cream or half and half for an even more luxurious texture.

TIPS AND VARIATIONS

  • Use different types of squash. We love using butternut squash for its sweet, nutty, balanced flavor. Delicata squash and acorn squash would also work in this easy blended squash soup recipe. 
  • Make it plant based. For a vegan squash soup, simply use powdered vegetable bouillon instead of chicken – and use vegan butter and oat milk instead of the traditional dairy.
  • Play with the flavors. While this squash soup is perfect with a dash of salt and pepper, sometimes a turn to the spice rack can yield culinary greatness. Depending on your palate, a pinch of curry powder, a dusting of cayenne – or a bit of cumin might do extraordinary things. Tell us about your favorite spice for squash soup on IG: @tigeramericacorp

Happy cooking!

Products used in this recipe

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