Kabocha Squash Soup Recipe (2024)

FAQs

What is kabocha squash good for? ›

Kabocha vs.

It apparently has less water content than other squashes, which is why it is more starchy. Although the two vegetables have a similar flavor profile and appearance, kabocha adds another dimension to the pumpkin with its chestnut taste.

move over butternut! It's considered a Japanese pumpkin and has a hard, deep green skin. This winter squash is known for it's exceptional flavor and texture and has a succulent, naturally sweet flesh.. Kabocha is even sweeter than butternut squash when it's ripe (see notes below on how to pick a ripe one).

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on.

Peel the kabocha squash (optional).

Kabocha squash skin is edible and nutritious, but if you want to peel the kabocha squash for soup, you can do so after slicing it into wedges. Use a sharp knife or a peeler to remove the rind carefully.

Promotes healthy digestion: The fiber content in kabocha squash helps promote healthy digestion and prevents constipation. It can also help lower cholesterol levels and reduce the risk of heart disease.

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

High in fiber yet low in carbs, the kabocha squash glycemic index is relatively low, which means that it won't spike blood sugar levels to the same extent as high-carb, starchy foods or added sugars.

Which Squash is Better than a Butternut? The kabocha won decisively. The deep orange flesh was creamy, without visible fibers. It had a slightly earthier and richer flavor than the butternut.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.

Why is my kabocha squash bitter? ›

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

Kabocha Squash

Two of the more common, and nicest tasting are 'Red Kuri' (92-100 days) with its orange-red skinned fruits and smooth flesh that is less sweet but nicely flavored, and the gray-skinned 'Winter Sweet' (95 days), which has dry, sweet flesh.

Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color, velvety texture, and buttery flavor.

Acorn (Figure 2) and kabocha (Figure 3) squash can be harvested when their ground spot (the part of the fruit laying on the ground) turns a dark-orange color, although some research indicates they can be harvested even sooner without loss of quality and may be more resistant to storage diseases.

To prepare, make sure that you have a sharp knife (cleaver knife works best) and a good chopping board (preferably softwood). If you don't mind using the microwave, heat the squash for 3-4 minutes. If you rather not use the microwave, roast the squash in the oven for 400 degrees for 20 minutes. The skin should soften.

“Squash skin is pretty robust and thick for a reason; it's meant to be stored. But the skin is edible. If it's cooked down, it becomes palatable,” he said.

Scoop the seeds out, place it cut side down on a pan with sides that has been oiled and cook until tender - a knife inserts through the skin and easily into the flesh. It doesn't matter as far as the cooking goes. The squash doesn't know the difference. Up and down is the only way to do it correctly.