Kabocha Squash and Vegetable Soup
Kabocha squash and vegetable soup is a warming and hearty dish that will satisfy even the hungriest of appetites. The squash adds a touch of sweetness, while the carrots, celery, and onion provide a savory balance. This soup can be made in under an hour, making it a great option for a quick and easy meal.
The origins of kabocha squash and vegetable soup are shrouded in mystery, but it is believed to have originated in Japan centuries ago. The soup was likely created as a way to use up leftover vegetables, and it has since become a popular dish in many parts of the world. Kabocha squash is a particularly good choice for this soup because it is sweet and flavorful, and it holds its shape well when cooked.
Kabocha Squash and Vegetable Soup Kabocha Squash and Vegetable Soup Kabocha Squash and Vegetable Soup Kabocha Squash and Vegetable Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 kabocha squash, peeled and diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
Instructions
  1. In a large pot, combine the kabocha squash, carrot, celery, onion, vegetable broth, salt, and pepper. Bring to a boil over medium-high heat.
  2. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  3. Ladle the soup into bowls and top with fresh parsley.
  4. Serve and enjoy!
Why It Works
  • The combination of kabocha squash, carrots, celery, and onion creates a complex and flavorful broth.
  • The soup is simmered until the vegetables are tender, which allows the flavors to meld together.
  • The addition of fresh parsley adds a touch of brightness to the soup.