Easy Kabocha Squash Soup | Greedy Gourmet

Q: What is kabocha squash?

Kabocha Squash , sometimes referred to as Japanese pumpkin, is a type of winter squash with hard knobbly green skin. Despite its deep green outside appearance, on the inside a kabocha squash has a bright orange coloring. A kabocha squash is actually quite similar to a butternut squash. However, there are key differences. One of the main differences is the taste. A kabocha is even sweeter than a butternut, with a unique earthiness that's kind of similar to a chestnut or a russet potato. The first time I tasted the kabocha squash it reminded me of something else. At first, I couldn't quite put my finger on it but, after a while, it hit me that it tasted like a good old Gem Squash , which is a very common type of squash in South Africa. In terms of texture, it's somewhere between a pumpkin and a sweet potato. Kabocha is grown in California, Florida, Colorado and Mexico, as well as Japan and other countries around the world. It grows best in late summer and early fall.

Question 1

What is kabocha squash?

Accepted Answer

Kabocha Squash, sometimes referred to as Japanese pumpkin, is a type of winter squash with hard knobbly green skin. Despite its deep green outside appearance, on the inside a kabocha squash has a bright orange coloring.

A kabocha squash is actually quite similar to a butternut squash. However, there are key differences. One of the main differences is the taste. A kabocha is even sweeter than a butternut, with a unique earthiness that's kind of similar to a chestnut or a russet potato.

The first time I tasted the kabocha squash it reminded me of something else. At first, I couldn't quite put my finger on it but, after a while, it hit me that it tasted like a good old Gem Squash, which is a very common type of squash in South Africa.

In terms of texture, it's somewhere between a pumpkin and a sweet potato.
Kabocha is grown in California, Florida, Colorado and Mexico, as well as Japan and other countries around the world. It grows best in late summer and early fall.

Question 2

How do I store leftovers?

Accepted Answer

Storing soup leftovers is easy. First, wait until the soup has completely cooled. Then, transfer it into an airtight container. You can keep kabocha soup fresh in the fridge for up to four days.

Question 3

Can you freeze kabocha squash soup?

Accepted Answer

Yes! Most soup freezes really well, and this one is no exception.
To freeze kabocha soup, allow it to cool, then transfer it into a freezable airtight container. You can even freeze your soup in individual servings, either by spooning it into freezer bags or by using smaller containers.
Frozen soup will keep for up to three months.

Question 4

How do you thaw this dish?

Accepted Answer

Thaw your frozen soup in the refrigerator for a few hours. I recommend allowing it to defrost overnight.

Question 5

How do you reheat leftovers?

Accepted Answer

You can either reheat leftover kabocha soup in a saucepan on the hob or in the microwave.

To reheat soup on the hob, place the pan on a medium heat and gently heat the soup, stirring continuously until piping hot.

To heat leftovers in the microwave, loosely cover and reheat for a total of 3 minutes, pausing to stir the soup every minute.

Question 6

Can this recipe be scaled?

Accepted Answer

Yes, it can easily be scaled. You can use two or three squashes to make an extra big batch of soup. Simply double or triple the ingredients below, ensuring all the ratios remain the same.

Question 7

Can I make kabocha squash ahead of time?

Accepted Answer

Yes! Soup actually takes on more flavor if allowed to sit for a while. This soup can be made beforehand, then reheated on the stove just before serving. Just follow the storage and reheating guidelines above.

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