Kabocha Squash Soup Recipe (2024)

FAQs

Why does kabocha pumpkin taste so different? ›

Kabocha pumpkin has less seeds and thin skin compared to pumpkins. When kabocha is cooked, the taste of kabocha pumpkin resembles sweet potatoes more than any other pumpkin.

The kabocha squash is also referred to as the Japanese pumpkin. Naturally sweeter than butternut squash, the bright yellow flesh of the kabocha is denser than traditional pumpkins—a cross between a sweet potato and a pumpkin, if you will.

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

Young, small squash also have a thinner skin. So petite butternut and kabocha squash don't necessarily need to be peeled. And even thicker-skinned squash is fine if you cook it long enough. "If you roast any squash for a long enough time, the skin is easier to eat," says Romano.

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.

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.

The kabocha squash nutrition profile is high in fiber and important micronutrients like vitamin C and vitamin B6. Because each serving provides a low amount of kabocha squash calories and a hearty dose of fiber, it makes a great addition to a healthy weight loss diet.

Promotes healthy digestion: The fiber content in kabocha squash helps promote healthy digestion and prevents constipation. It can also help lower cholesterol levels and reduce the risk of heart disease.

The high fiber and low carb nature of kabocha squash place it low on the glycemic index scale, meaning that blood sugar levels won't spike after consuming it. People with low blood sugar levels can avoid symptoms like hunger or fatigue by keeping blood sugar levels constant with kabocha squash.

Is kabocha squash anti inflammatory? ›

Potassium: Kabocha is rich in potassium, which can help to counteract the negative effects of sodium on blood pressure. [6] Antioxidants and Anti-inflammatory Compounds: These compounds neutralize free radicals, which contribute to illnesses, premature aging, and heart disease. [7]

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.

In addition to vitamins A and C, butternut squash is also rich in carotenoid plant pigments and minerals like potassium, magnesium, and manganese. Like acorn squash, butternut squash can be used in both savory and sweet dishes, such as baked goods, grain dishes, and soups.

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.