Velvety Kabocha Squash Soup

A warming winter squash soup made even more velvety by the addition of peanut butter.

Course Main

Cuisine American, Vegan, Western

Prep Time 5

Cook Time 35

Servings

Calories 218kcal

1 tablespoon coconut oil
1 cup (100g) onion diced or fresh onion finely sliced
1 teaspoon minced garlic
2 pounds (900g) fresh Kabocha squash peeled, deseed and chopped 1 fresh Kabocha squash peeled, deseed and chopped
4 cups (1 litre) vegetable broth
4 tablespoons smooth peanut butter
Salt
Ground black pepper

Heat oil and saute onions for about 5 minutes until soft
Stir in garlic and Kabocha squash and fry for a couple of minutes.
Add the broth and peanut butter, season to taste, mix well, cover and simmer for 25 mins or until the squash is cooked through.
Let the soup cool down before blending it to your desired smoothness.
Serve warm.

Add all of the ingredients to the Instant Pot insert. Add the peanut butter last at the top and do not mix.
Place the lid on your Instant Pot and lock. Set the vent to ‘sealing,’ position.
Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
When cooking time is done, perform a quick pressure release.
Then let the squash soup cool for a few mins before puréeing with an Immersion blender.
Dish up into bowls, add the toppings of your choice, and serve.

You can substitute the the squash with pumpkin, butternut squash or similar squashes.

Look for kabocha squash with a deep, rich color and firm texture. The skin should be hard and free from soft spots.

Kabocha squash can be a bit tough to cut and peel. To make it easier, you can microwave it for a minute or two to soften the skin slightly before peeling and chopping.

When chopping the squash, aim for relatively uniform pieces. This will ensure even cooking and a consistent texture in your soup.

When sautéing the onions and garlic in coconut oil, let them cook until they're soft and translucent. This builds a flavorful base for your soup.

Add the peanut butter slowly and stir well to ensure it's fully incorporated into the soup. This will create a creamy and nutty flavor.

When blending the soup, allow it to cool slightly before transferring it to a blender. Blend in batches if necessary, and be cautious, as hot liquids can expand when blending. Hold the blender lid down with a kitchen towel to prevent splatters.

If preferred you can use an immersion blender (stick blender) to blend the soup.

If the soup is too thick, you can add more vegetable broth to reach your desired thickness. If it's too thin, simmer it longer to reduce and thicken.

Taste the soup and adjust the salt and pepper as needed. Remember, it's easier to add more seasoning than to fix an overly salty soup.

Consider garnishing your soup with corn, roasted pumpkin seeds, a drizzle of coconut milk, a sprinkle of chopped fresh herbs (such as cilantro or parsley), or a dash of paprika for a beautiful and flavorful finishing touch.
If you replace the oil used for frying with a calorie-controlled cooking spray, there are 3 Blue Plan points per serving.