Kabocha Squash Soup
4 servings This Kabocha Squash Soup has a slightly sweet flavor thanks to the addition of apples. The sweetness is balanced out with a bit of miso which adds umami flavor. While I used kabocha squash, any fall squashes such as butternut or acorn would be just as delicious. x saved Chef Marisa Resident Chef October 10, 2024 30 min.30 min.1/5 30 min. 30 min. 1/5 Ingredients: Soup 1 ½ TSP of cooking oil (any kind) (adjust if needed)2 TSP of scallions (green onions) - finely chopped2 cloves of garlic - peeled and minced½ TSP of ginger root - finely grated1 LB of kabocha squash - peeled, seeds removed, and cut into cubes¼ cup of fuji apple - peeled, seeds removed, and cut into cubes3 cups of vegetable stock¼ TSP of salt1 TBSP of white miso paste 1 ½ TSP of cooking oil (any kind) (adjust if needed) 2 TSP of scallions (green onions) - finely chopped 2 cloves of garlic - peeled and minced ½ TSP of ginger root - finely grated 1 LB of kabocha squash - peeled, seeds removed, and cut into cubes ¼ cup of fuji apple - peeled, seeds removed, and cut into cubes 3 cups of vegetable stock ¼ TSP of salt 1 TBSP of white miso paste Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Immersion Blender or Food Processor or Blender1x Medium Sauce Pan or Small Pot (4QT)1x Wooden Spoon or High-Temperature Silicone Spatula 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Immersion Blender or Food Processor or Blender 1x Medium Sauce Pan or Small Pot (4QT) 1x Wooden Spoon or High-Temperature Silicone Spatula Directions: 1. Saute the Aromatics: In a medium pot, heat the oil over medium heat. Add the scallions, garlic, and ginger root. Stir to release fragrances, about 2 minutes. Do not allow it to get brown. In a medium pot, heat the oil over medium heat. Add the scallions, garlic, and ginger root. Stir to release fragrances, about 2 minutes. Do not allow it to get brown. 2. Simmer the Kabocha Squash: Add the kabocha squash, apple, vegetable stock, and salt to the pot and stir. Bring to a boil, then reduce to a simmer. Simmer until the kabocha squash is cooked through, about 15 minutes. Add the kabocha squash, apple, vegetable stock, and salt to the pot and stir. Bring to a boil, then reduce to a simmer. Simmer until the kabocha squash is cooked through, about 15 minutes. 3. Add the Miso Paste: Place the miso paste in a small heatproof dish and add 2 tablespoons of the hot cooking liquid. Stir well to thin out the miso paste. Then add the mix to the pot. Place the miso paste in a small heatproof dish and add 2 tablespoons of the hot cooking liquid. Stir well to thin out the miso paste. Then add the mix to the pot. 4. Blend the Soup: Use an immersion blender or blender to puree the soup until smooth. About the Author: Chef MarisaResident Chef # 8 38 Followers Published Recipes: 12Av. Recipe Evaluation: Member since: 2024-09-16 Published Recipes: 12 Av. Recipe Evaluation: Member since: 2024-09-16 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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