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Kabocha Squash Soup - Creamy Perfection!
Savor the sweet tang of apple cider along with just a hint of warm ginger and cinnamon in this creamy and delicious kabocha squash soup.
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
10
cups
Calories
218
kcal
Author
Rachel Gurk
Equipment
Wusthof Chef's Knife
All-Clad Soup Ladle
All-Clad Nonstick Pot, 8-Quart
Ingredients
1
medium kabocha squash, cooked and cooled enough to handle (about 4 cups mashed cooked squash)
1
tablespoon
olive oil
1
medium yellow onion, diced (1 cup)
2
stalks celery, diced small (¾ cup)
1
large Honeycrisp or Gala apple, diced (2 cups)
1
teaspoon
salt
¼
teaspoon
black pepper
2
cups
apple cider or apple juice (NOT apple cider vinegar)
2
cups
low sodium chicken or vegetable broth
1
teaspoon
ground ginger
½
teaspoon
ground cinnamon
½
cup
half & half
Instructions
In large pot, sauté onion, celery, apple, salt and pepper until onion is translucent, about 4 to 5 minutes.
Add squash, apple cider, broth, ginger and cinnamon. Bring to a boil, reduce heat and simmer 30-35 minutes or until apples and celery are tender.
Puree with a handheld immersion blender, or carefully blend in a blender in batches.
Slowly stir in half & half.
Serve immediately.
Video
Notes
Total cook time does not include cooking squash.
Vegan/Non-Dairy: omit half & half, or substitute coconut milk.
Try other varieties of squash including buttercup, butternut, or pumpkin.
Nutrition
Calories:
218
kcal
|
Carbohydrates:
37
g
|
Protein:
9
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
19
mg
|
Sodium:
703
mg
|
Fiber:
5
g
|
Sugar:
26
g