Kabocha Squash Soup recipe - ingredients, nutrition and when to eat it
This comforting soup is made by gently simmering sweet, creamy kabocha squash with milk.
This comforting soup is made by gently simmering sweet, creamy kabocha squash with milk. It’s a good choice for an evening when you want something soothing, or as a light meal with bread.
Snacks & desserts · 25 minutes to cook
Nutrition (per 486g serving): 294.2 kcal · protein 8.9g · carbohydrate 39g · fat 13.4g · sodium 417.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kabocha is hard, microwave it for 1–2 minutes before cutting to make it easier to prepare.
Tips: After adding the milk, warm it slowly over low heat instead of bringing it to a boil.
Tips: For an even smoother texture, strain it once through a sieve at the end.
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Ingredients (1 serving)
- Kabocha squash — 200 g
- Milk — 1 cup
- Onion — 0.3 pc
- Butter — 1 tsp
- Water — 50 ml
- Salt — 0.2 tsp