I just love this season. I know it rains a lot. It is chilly. The days are shorter… etc. But the air is crisp, the leaves are gorgeously turned, all the fun harvests are out, and there is just this festive mood around. In Japan, the autumn has a lot of meaning. We say autumn brings people a motivation to read, exercise, and most importantly (well, to me at least) to eat! I guess after the long unpleasant heat of summer over there, nice cooler days give people more energy to do things. I have to agree with the food factor. As the weather gets colder, I seem to start gaining more of an appetite. Is my body trying to store some fat for the winter? haha. It has been tough for me though because I am on a diet (again). I recently set a goal to try to lose the last 10 pounds of baby weight. It has been 20 months since I gave birth, so may not be able to use the baby weight excuse much longer.
Having said that, lately I have been in the mood to cook and bake more because of the foods that this season brings. I try to exercise everyday, and limit the amount of food I eat, but it’s hard!!
Anyways, I have been in the kitchen lots lately. This time I would like to share my easiest and yummiest squash soup. My husband loves soups, so I occasionally make him a cream of mushroom soup, cream of corn soup, french onion soup, chicken noodle soup, etc. He prefers creamy soups. One of our favorites is one I started making several years ago, and I still make it the same way, Squash Soup!
This soup is creamy yet light, sweet and rich in flavour and texture. It goes well with French bread, in my opinion. It is (again, as for all of my recipes) pretty basic when it comes to ingredients and it should be simple to make. Our toddler boys love it as well. Since it is just a simple smooth soup, it is great to go with your regular meal like pasta or chicken dish, etc. Easy but a great extra dish for when hosting a dinner party as well.
Kabocha Squash is my favorite because it is thicker and sweeter than some other ones. I have made it with spaghetti squash once and it turned out quite interesting. The texture was not so smooth but it was fun to eat it. (my husband loved that one, and still talks about it, haha)
I hope you try it and enjoy.
Creamy Kabocha Squash Soup
Ingredients (makes 4-5 servings):
- A whole small kabocha squash
- Half an onion
- 2 TBS of butter
- 3 cups of water
- 2 tbs of chicken stock base powder (or replace water above with 3 cups of chicken stock)
- 1 cup of whole milk
- A pinch of basil
- Fry onion with butter in the pot until it’s caramelized.
- Cut up the squash into small cubes (remove the skin) and add them in the pot.
- Add water into the pot and bring it to boil; let it cook for about 20-30 minutes until the squash is very soft.
- Using a hand blender, blend the soup really well until it’s smooth. (If you don’t own a hand blender, you can pour the soup into the regular blender and blend till smooth and then pour it back to the pot)
- Add whole milk in the pot on medium heat and keep stirring while the soup gets creamier.
- Serve and sprinkle some basil or any herb of your choice!
Thank you so much for visiting.
Have a great weekend!