Kabocha Squash Soup With Milk and No Cream

Soften the kabocha in the microwave, blend it with milk, and finish the soup on the stove. A quarter squash varies in size, so add the milk gradually until the soup is as thick as you like.

Ingredients

• 1/4 kabocha squash
• About 200 mL milk (1 Japanese measuring cup); adjust to the texture you like
• Chicken bouillon powder or consommé, to taste
• 1 bay leaf
• 1 onion or 1/2 onion (optional)

Method

1. Cut the squash into small pieces, arrange them on a microwave-safe plate, and cover loosely. Microwave for about 4 to 5 minutes, checking tenderness and adding short bursts if needed.
2. Let the squash cool enough to handle, then remove the skin. If using onion, chop it and cook it separately until soft.
3. Blend the squash, milk and cooked onion, if using, until smooth. Cool the mixture first if your blender is not designed for hot liquids.
4. Transfer to a saucepan. Add the bay leaf and bouillon, warm over low heat, and adjust the seasoning. Remove the bay leaf before serving.

How much carbohydrate is in kabocha?

The Japanese standard tables list 21.3 g of total carbohydrate per 100 g of boiled kabocha. That is the value for squash on its own. The milk, seasonings, and the size of the bowl determine the total for this soup. The American Diabetes Association includes starchy squash among carbohydrate foods for meal planning. (MEXT boiled kabocha entry) (American Diabetes Association eating guide)