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“Creamy” Kabocha Soup (with a kick!)

November 1, 2011 by Jennifer Che 14 Comments


I have a new toy and I’m in love.

Actually, I’ve had it for awhile, but I’ve been so busy with the move to our new place, it has sort of sat neglected on the counter for weeks.

Now, finally, as we’re slowly settling in, I’m starting to really use my kitchen again (finally!).

Right before we moved, Bryan ordered me a new blender. I had dropped and destroyed old blender about 6 months ago, but was just too lazy to get a new one. I’d been getting by quite alright, making blended soups using my hand blender, which I also love.

Despite the convenience of the hand blender, I found that I could never really recreate the beautiful creamy soups that I enjoyed at restaurants. My soups always had just a bit of texture that separated them from what the pros made.

My new toy has totally solved that problem. After tons of research, Bryan decided to buy me a Blendtec blender. And boy, has that changed my life.

I’ve been having so much fun making different kinds of healthy drinks. In the past, I never really used my juicer that much because I felt guilty throwing away all that fiber. Now, all of a sudden I make really really smooth “smoothies” that taste really creamy, but are in fact fat free and full of vitamins and fiber.

Alas I digress.

What I wanted to share with you today was a delicious soup that I made using this blender.

I’m a huge fan of kabocha squash, and I can eat roasted kabocha cold out of the refrigerator at any time point during the day (yes, lately I’ve been roasting up whole squashes and just keeping stockpiles of the roasted stuff in the fridge).

Because I love it already so much by itself, I was pretty convinced that you wouldn’t need to add too much more to make a delicious tasting (and healthy!) fall soup.

If you already have roasted kabocha squash on hand, this recipe is a piece of cake. You just saute some aromatics (I used about 1 small onion, diced) in olive oil for about 5-8 minutes until it’s soft. Add 2 cups of roasted kabocha squash, and then 1/2 cup of broth (I used chicken broth). Put in your super powerful blender and blend! (I used the soup setting on the Blendtec).

Of course, you can use a hand blender too. The results won’t be as smooth, but it will still taste just as good. 🙂

For a fantastic kick, add a splash of sriracha sauce!

Creamy Kabocha Soup (with a kick!)
serves 2
The amounts in this recipe are estimates and are quite flexible. Feel free to increase or decrease almost any of these ingredients depending on what you have at home. 

2 cups roasted kabocha squash
1 small onion, sliced
1 T olive oil
2 cups chicken broth
Sriracha sauce (optional)
salt & pepper to taste

1. Saute onions in about 1 T of olive oil over medium heat until soft and slightly caramelized, about 5-8 minutes.

2. Add squash and broth and bring to a boil.

3. If using a hand blender. use the hand blender to puree the soup right in the pot. Otherwise, blend in a blender (ideally a really powerful one like a Blendtec or a Vitamix) and puree.

4. Add salt and pepper to taste (both are optional depending on how salty your broth and roasted kabocha squash are!).

5. Add a splash of Sriracha sauce for a kick (optional).

Enjoy!

Serve hot! (though I must confess I loved this soup so much I ate it cold for breakfast one morning. It was still soooo good)

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Recipe, Soup, Vegetarian

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Comments

  1. Motherrimmy says

    November 1, 2011 at 11:59 pm

    I haven’t seen this squash in the store. Now I’m curious and will have to track it down because the soups looks incredible. The blender is amazing too!

    Reply
  2. Bianca Garcia says

    November 2, 2011 at 12:07 pm

    I’ve never used my blender for soup, but I will try this weekend! I love the idea of sriracha with creamy soup.

    Reply
  3. Foodskop.com says

    November 2, 2011 at 1:21 pm

    love my Blendtec as well. I can’t imagine my life without it now!

    Reply
  4. sukanya says

    November 2, 2011 at 9:10 pm

    I always use blender for soup, it gives a nice texture. loved your roasted squash soup recipe. btw sriracha sauce is new to me

    Reply
  5. YenaH says

    November 3, 2011 at 1:24 am

    Wow, that soup looks fantastic! 

    Reply
  6. Jon @ vodkitchen says

    November 4, 2011 at 8:38 am

    I love simple butternut squash soup made this same way, with onion and broth. Now I want to try other squash like this.

    Reply
  7. Stralkamaura says

    December 15, 2011 at 10:53 am

    lots of variations may be added during the blending, suggestions; milk,cream,coconut milk, cream cheese,curry paste,cayenne,nutmeg,to give a different edge to this simple yummy soup

    Reply
  8. 502822948 says

    January 13, 2012 at 11:08 pm

    Nikeのハイエンドのヴィトン バッグサッカーシューズのシリーズELITEある去年派手な1時、timberland アウトレットadidasは品質はNIKEに負けませんますが、しかし位置付けの上で風下に降りました。近日、1組のサッカーシューズのスパイはによってadidasの重いサッカーシューズの王の席に帰る遠ブーツ 販売大な抱負を暴露しました。adidasはadiPOWER PREDATORが発表すスニーカーることをきっかけにするを、SLシリーズのトップクラスのサッカーシューズの製品を出して、その中はPREDATOR SLとadiPURE SLを含みました。2足の靴はニューバランス 993すべてF50を採用しました adiZEROの軽量で大きい底、靴の表面の材質も普通な版と違い、大いに重さを軽減しました。さらに加えて再びサッカーシューズの軽量の王冠のF50を奪います adiZERO PRIME,adidasのトップクラスのサッカーのシリーズはすでに準備し出発を待ちました。NIKEとadidasの双雄サッカースパイク間もなく引き離す大きい幕。

    Reply
  9. Peter Nott says

    April 10, 2012 at 6:22 am

    That looks beautiful…and delicious. It also sounds surprisingly simple to make, although of course I would never have come up with the recipe on my own.

    Reply
  10. sinosoul says

    November 2, 2012 at 7:32 pm

    wrecked by sriracha. people need to stop using that garbage in everything.

    Reply
  11. Tiffany says

    November 21, 2012 at 3:07 pm

    Hi, can I use beef broth instead of chicken broth?

    Reply
  12. therese says

    November 22, 2012 at 1:49 pm

    I’ve made a very similar soup with the addition of sage — yum!

    Reply
  13. Eileen says

    December 29, 2012 at 8:00 pm

    Thank you so much for this recipe! You made me realize that I really need a blender. I made it by using the Bullet so I had to blend more batches than usual but it is delicious!

    Reply
  14. Allison Delong says

    September 30, 2017 at 12:24 pm

    My Cantonese neighbors grow these squash and I was gifted 2 last week. I appreciate the ideas on how to use them. I had a dinner party last night and this soup was a huge hit. I used an immersion blender so wasn’t as smooth as yours. I added a little chili powder and chili oil for a kick and garnished with a basil leaf. The chicken broth was a little too strong for me so I also stirred in a bit of half and half to cut the broth flavor.

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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