Kabocha is an Asian variety of winter squash. It has a sweet flavor, actually it is sweeter than butter squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. It can be roasted, baked, steamed, or even fried like temprura. Yum~ It can be used in much the same way like other winter squashes like butternut or pumpkins.
Each vegetable offers different nutrients; squash has a high level of carotenes and anti-cancer benefits and impressive amount of vitamin A and other nutrients like potassium, manganese, vitamin E, B, B6, thiamin, niacin, folate, calcium and magnesium and more. Wow!! I’d better start cooking right now!!
Kabocha Suqash & Sweet Corn Soup
1 cups chopped onion
2 tablespoons organic butter
2 1/2 cups roughly chopped Kabocha squash
5 cups chicken stock
1 cup frozen sweet corn
2 tablespoons sweet rice flour
4 tablespoons water
pink salt to taste
In a large sauce pan, add some chopped onion and butter, and cook for 3-4 minutes.
Add Kabocha squash and chicken stock. Bring it to a boil.
Reduce the heat and simmer about 40 minutes or till the squash gets soft.
with a wooden spoon smash the squash.
Add sween corns and simmer more for 10 minutes.
In a small bowl, mix sweet rice flour with water.
Add sweet rice mixture to the soup as you stir. It will get pretty thick.
Slowly add coconut milk to adjust the cocsistency as you desire.
Be sure to taste and season with salt to make your taste buds happy.
Happy taste buds, happy life!!