I have a brother. I also have a twin sister, who I completely adore, but this particular post is about my brother… and Kabocha Squash.
Yep, my baby brother. My “Bro” as my sister and I love to call him. Youngest of three, six feet of handsome, über intelligent and the best brother a gal could have.
My brother, Cameron, married the most beautiful Colombian gal, Paula, and they have the most darling of children, my niece and nephew. Talk about love. Those two little ones stole my heart the minute they were born.
Can you tell I’m completely in love with my family? I know, lots of gush in this post. But I can’t help it.
My Brother and his family live in Japan. Work took them to Japan, but it’s now home. I can hear it in my Brother’s voice, the way he passionately talks about the food, culture, the new friends and all the adventure to be discovered in a foreign land.
Of course the food is always a highlight of our Skype conversations. If my brother wasn’t a genius academic, he’d probably be a chef. When we get together for family reunions, it’s full on hanging out in the kitchen preparing all kinds of delicious food, lots of new wine to sip, a few fave cocktails and of course, always lots of laughter.
Cam and I try to chat often and last time we chatted he mentioned dinner at a friend’s home. He talked about the most amazing Kabocha squash soup. Simple, sweet, creamy and just a little bit decadent, with a hint of spice. Perfect for an Autumn evening.
That conversation got my culinary wheels spinning and I just had to make this soup. I often roast Kabocha squash and sometimes use it in place of pumpkin if I can’t find a good sugar pie pumpkin. But I’ve not made Kabocha Squash soup. Until today.
Like the butternut squash, Kabocha squash is slightly sweet and feels a bit like sweet potato in texture. Spices such as cinnamon, five spice powder or a curry blend, beautifully compliment the subtle honeyed flavor.
If you can’t find Kabocha in your local market, many Japanese substitute with Kuri pumpkin or Sugar Pie Pumpkin.
I wish you all a most delicious week and leave you with an old Japanese Proverb“One kind word can warm three winter months.”
Loads of Love,
Kabocha Squash Soup
Adapted by a recipe from Kaori Sakakibara
Deepest thanks to my brother’s friend, Kaori Sakakibara, for sharing her recipe.
1 Kabocha squash (should yield about 1 ¾ – 2 cups cooked squash)
¼ cup heavy cream
2 cups veggie broth
Pinch or two of cinnamon (to taste, about ½ teaspoon)
Salt and freshly cracked black pepper to taste
Optional: 1 teaspoon fresh grated ginger
Pre-heat the oven to 400F.
I roast Kabocha squash the same way I roast butternut and pumpkin.
Slice the stem section off the squash first and then slice the squash in half (very carefully). Scoop out the seeds.
Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.
Once the squash has cooled, scoop out the pulp and place it in a blender, food processor or vitamix and puree.
Add the tablespoon of butter to a medium soup pot over medium heat. Once the butter has melted, whisk in the squash puree with the heavy cream and veggie broth.
Heat to a light simmer, adding additional veggie broth if you’d like a thinner soup.
Whisk in the cinnamon (and fresh ginger if using) and season with salt and freshly ground black pepper to taste.
Keep the soup warm for about 10-15 minutes to allow all the delicious flavors to develop. Serve warm as a first course or as a light dinner with a fresh salad of winter greens.