Kabocha Squash Soup Recipe (2024)

FAQs

Is kabocha squash better than butternut squash? ›

Which Squash is Better than a Butternut? The kabocha won decisively. The deep orange flesh was creamy, without visible fibers. It had a slightly earthier and richer flavor than the butternut.

Because it contains less water than many squash, kabocha responds better to oil, especially when roasted with butter or fried as tempura. The flesh absorbs fat in a way that enriches flavors without turning greasy.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on.

You can leave the edible skin on kabocha squash for cutting tempura slices. Most other recipes benefit from removing the peel. Whether you use a vegetable peeler or a pairing knife to peel the kabocha depends on the size and shape of the pieces you want to cut for your recipe.

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

Kabocha Benefits. Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. Kabocha provides vitamins A and C, some B vitamins, fiber, magnesium, potassium, and antioxidants.

Kabocha squash is a low glycemic food.

Eating low glycemic foods can be very beneficial to your health. “A low-glycemic diet can help you control your weight by minimizing spikes in your blood sugar and insulin levels. This is particularly important if you have type 2 diabetes or at risk of developing it.

To prepare, make sure that you have a sharp knife (cleaver knife works best) and a good chopping board (preferably softwood). If you don't mind using the microwave, heat the squash for 3-4 minutes. If you rather not use the microwave, roast the squash in the oven for 400 degrees for 20 minutes. The skin should soften.

“Squash skin is pretty robust and thick for a reason; it's meant to be stored. But the skin is edible. If it's cooked down, it becomes palatable,” he said.

Can you eat the green part of kabocha squash? ›

I do have good news, though: there's no need to peel kabocha squash, as the skin is entirely edible. If your squash is particularly nubbly, you may want to trim away any brown, dry spots, but feel free to leave on the orange or green skin. I also have a trick to make the squash easier to cut.