Every time I make this soup I end up making it a different way because I can't remember which recipe I used. This time I went with the one from Just One Cookbook because I have liked pretty much every recipe of theirs that I've tried.
Notes:
- I felt like removing and roasting the seeds from the squash to garnish the soup. Remove as much of the pulp as you can from them (some rinses in water and rubbing with dry paper towels seems to help), then place on a foil lined baking sheet in a single layer, sprinkle salt on top, and roast for about 25-30 minutes, stirring once midway through cooking.
- You can make this soup vegetarian by using vegetable stock instead of chicken stock.
Verdict: While this was good, I think I prefer squash soup without milk and cream. The texture of kabocha/buttercup squash works nicely to make a creamy textured soup all on its own. That said, I do like the really clean and simple flavor. Leave it to a Japanese style recipe for that :)
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RECIPE: Kabocha Squash Soup
