Savory Kabocha Squash and Garlic Soup
Indulge in the rich, velvety warmth of Savory Kabocha Squash and Garlic Soup, a delightful culinary creation that swaps out the usual meat for a richly satisfying plant-based option. This comforting dish features the unique sweetness of kabocha squash, enhanced by the aromatic depth of garlic and the warmth of gentle spices. Perfectly paired with the subtle acidity of white wine and the earthiness of oatmeal, this soup is not just a meal—it's an experience. It's an ideal choice for a cozy dinner, making it an excellent alternative to traditional meat-centric dishes. Enjoy its inviting flavors, knowing that each bowl is packed with wholesome goodness, whether you are a lifelong carnivore or a curious herbivore looking to explore delicious meatless meals.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
kabocha squash
1 (washed, halved, seeds removed)
chicken stock
2 (14 ounce) cans (canned)
white wine
1/4 cup (cooked)
garlic cloves
6 (minced)
oatmeal
1/2 cup (uncooked)
onion
1 (diced)
rock salt
1 teaspoon (used for seasoning)
basil leaves
10 (fresh, whole)
Instructions
1
Begin by thoroughly washing the kabocha squash under running water to remove any dirt. Using a sharp knife, carefully cut the squash in half; take caution as the skin is tough. Once halved, scoop out the seeds and discard them. Place the squash cut-side down on a baking pan and bake in a preheated oven at 350°F for 1 hour, or until tender. Remove from the oven and allow it to cool slightly.
2
While the squash is baking, prepare the aromatics. Dice the onion and mince the garlic cloves. In a pressure cooker, heat a splash of olive oil over medium heat and sauté the onion and garlic until they are fragrant and golden brown.
3
Pour in the two cans of chicken stock and add 1/4 cup of white wine to the pressure cooker. Carefully scoop out the softened flesh from the baked kabocha squash and add it to the pot, including the skin (discarding only the hard stem). Stir in the oatmeal and rock salt, and toss in the fresh basil leaves for added flavor.
4
Secure the lid on the pressure cooker and cook on high pressure for 8 minutes. Once the time is up, allow the pressure to release naturally or use the cold water release method to cool down the cooker. Open the lid and blend the soup thoroughly with an immersion blender until it reaches a smooth and creamy consistency.
5
Serve the soup hot, garnished with a few whole basil leaves or a drizzle of olive oil if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Kabocha Squash and Garlic Soup?
It is a rich, velvety soup featuring the sweetness of kabocha squash, the aromatic depth of garlic, and the earthiness of oatmeal.
Is kabocha squash skin edible?
Yes, the skin of the kabocha squash becomes tender when baked and can be blended into the soup for added nutrients and color.
How do I prepare the kabocha squash for this soup?
Wash the squash, cut it in half, remove the seeds, and bake it cut-side down at 350 degrees Fahrenheit for one hour.
How long does the squash need to bake?
The squash should be baked for 1 hour or until the flesh is tender.
What temperature should the oven be set to for the squash?
The oven should be preheated to 350 degrees Fahrenheit.
Can I use a pressure cooker for this recipe?
Yes, a pressure cooker is used to cook the aromatics, stock, wine, squash, and oatmeal together efficiently.
How many garlic cloves are required?
The recipe calls for 6 minced garlic cloves to provide an aromatic depth.
What kind of stock is used in this recipe?
The recipe specifies using two 14-ounce cans of chicken stock.
Can this recipe be made vegan?
Yes, simply substitute the chicken stock with vegetable stock to make this a fully plant-based meal.
Why is oatmeal included in a soup recipe?
Oatmeal is used as a wholesome thickener that adds a subtle earthiness and creamy texture to the soup.
How much white wine is needed?
You will need 1/4 cup of white wine to add a subtle acidity to the flavor profile.
Should I peel the squash before adding it to the pot?
No, you can include the skin (excluding the hard stem) to simplify the process and enhance the soup's texture.
How long do I cook the soup in the pressure cooker?
Cook the soup on high pressure for 8 minutes.
What are the recommended pressure release methods?
You can allow the pressure to release naturally or use the cold water release method.
How do I achieve a smooth consistency for the soup?
Use an immersion blender to blend the soup thoroughly directly in the pot until it is creamy.
Is this soup freezer-friendly?
Yes, this soup is tagged as freezer-friendly, making it great for meal prep.
How many basil leaves are used?
The recipe uses 10 fresh, whole basil leaves for added flavor.
What type of salt is recommended?
The recipe calls for 1 teaspoon of rock salt for seasoning.
Can I substitute the chicken stock?
Yes, vegetable stock or even water with additional seasoning can be used as a substitute.
Is this soup considered healthy?
Yes, it is tagged as a healthy, nutrient-packed alternative to meat-centric dishes.
How many onions are required?
One diced onion is used to create the aromatic base of the soup.
What if the squash skin is too hard to cut?
Use a sharp knife and take caution; the skin is naturally tough but will soften significantly after baking.
Can I make this if I don't have a pressure cooker?
Yes, you can simmer the ingredients in a standard heavy-bottomed pot on the stove until the flavors meld.
What are some suggested garnishes?
You can garnish the soup with a few whole basil leaves or a light drizzle of olive oil.
Is this soup gluten-free?
It is gluten-free as long as you use certified gluten-free oatmeal and ensure your stock is gluten-free.
How should I clean the squash?
Thoroughly wash the kabocha squash under running water to remove any dirt before cutting.
Can I use a regular blender if I don't have an immersion blender?
Yes, but let the soup cool slightly and blend in small batches to avoid pressure buildup in the blender.
What can I substitute for white wine?
A splash of apple cider vinegar or lemon juice can provide a similar acidity if you prefer not to use wine.
What is the flavor profile of kabocha squash?
Kabocha squash is known for its unique sweetness, often described as a cross between a pumpkin and a sweet potato.
What should I do with the squash seeds?
Scoop them out and discard them before baking the squash halves.