Imagine a soup so velvety, so rich with Japanese-inspired flavors that it transports you to a cozy kitchen in Tokyo with just one spoonful. This Sesame Kabocha Squash Soup isn't just another recipe—it's a culinary journey that combines the sweet, nutty essence of kabocha squash with the subtle warmth of sesame, creating a dish that's both nourishing and absolutely irresistible. Whether you're a seasoned home cook or a curious food lover, this recipe promises to elevate your soup game and warm your soul from the inside out.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 medium kabocha squash, peeled and cubed
- 1 tablespoon sesame oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon sesame seeds for garnish
Instructions
- Begin by preparing the kabocha squash. Carefully peel the squash using a sharp vegetable peeler or knife, then cut it in half and scoop out the seeds. Cut the flesh into small, even cubes, approximately 1-inch in size, to ensure even cooking.
- In a large pot, heat the tablespoon of sesame oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the cubed kabocha squash to the pot, stirring to combine it with the onion and garlic mixture. Cook for about 5 minutes, allowing the squash to absorb the flavors of the aromatics.
- Pour in the vegetable broth, ensuring that the squash is fully submerged. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until the kabocha squash is tender and easily pierced with a fork.
- Once the squash is cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be sure to let it cool slightly before blending to avoid splattering.
- After blending, return the soup to the pot if you used a countertop blender. Taste the soup and season with salt and pepper to your liking. If the soup is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- To serve, ladle the hot soup into bowls. Garnish each serving with a sprinkle of sesame seeds for added texture and flavor. Enjoy your warm and comforting sesame kabocha squash soup!
Tips
- Squash Selection: Choose a kabocha squash that feels heavy for its size with a deep green, matte skin—this indicates peak ripeness and sweetness.
- Cutting Technique: When cubing the squash, aim for uniform 1-inch pieces to ensure even cooking and a consistent texture in your final soup.
- Flavor Boost: Toast your sesame seeds in a dry pan before garnishing to enhance their nutty flavor and add a delightful aromatic dimension.
- Consistency Control: If you prefer a thinner soup, gradually add more vegetable broth. For a thicker, more luxurious texture, let it simmer uncovered to reduce.
- Safety Blending: When using a countertop blender, always remove the center lid cap and cover with a kitchen towel to allow steam to escape and prevent pressure buildup.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and deepen overnight.
Nutrition Facts
Calories: 96kcal
Carbohydrates: g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
