How do I roast kabocha squash?

To roast kabocha squash, just place the whole squash on a baking sheet intact. Bake in a 350°F oven for 1 hour. Cool completely before handling. You can make this ahead of time and keep refrigerated for up to a week. When you are ready to use it, just split it open with a knife and use a spoon to scrape out the pulp and seeds. The seeds are edible. If you want to eat the seeds, you can wash the pulp away from the seeds, then roast the seeds in the oven until crisp.

What does kabocha squash taste like?

Kabocha squash is sweet and earthy with a dense, creamy texture.

Is kabocha squash Keto friendly?

Squashes like kabocha squash, my favorite type of squash, can fit a low-carb budget with only 8 grams of carbs per cup. The fiber and starches in the squash helps you feel full. If you watch your portion size, kabocha squash can be Keto-friendly too.

Is kabocha squash healthy?

Kabocha squash contains a fair amount of anti-oxidant rich Vitamin A. 1 cup of kabocha squash provides 300% of the daily recommended value of vitamin A. It is absolutely worth eating. The dark green skin is also good to eat. You may find gnarly bits on the skin, just peel them off with a knife or vegetable peeler.

Kabocha squash soup • We Count Carbs

Name: Kabocha squash soup recipe card
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 kabocha squash, roasted (about 1 pound or about 2 cups) cut into chunks, seeds and pulp removed; 1 bunch kale (3 cups), shredded; 1 package (12 oz) spicy chorizo sausages, sliced; 2 quarts chicken stock; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon coriander; 1/4 teaspoon ancho chili powder; 1/4 teaspoon allspice; 1/4 teaspoon vanilla extract

Description

Soup is the perfect meal for cooler weather. This roasted kabocha squash soup recipe is a bowl full of good carbs. It is my favorite soup to eat on a cold day.

Ingredients

Scale

1 kabocha squash, roasted (about 1 pound or about 2 cups) cut into chunks, seeds and pulp removed

1 bunch kale (3 cups), shredded

1 package (12 oz) spicy chorizo sausages, sliced

2 quarts chicken stock

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon coriander

1/4 teaspoon ancho chili powder

1/4 teaspoon allspice

1/4 teaspoon vanilla extract

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Instructions

Combine ingredients in a large soup pot. Then boil over high heat for 5 minutes. After 5 minutes, lower the heat and let simmer for about 15 minutes or until vegetables are tender. Add more time if you are starting with raw kabocha squash. Cook squash until fork tender.

Notes

One serving is 2 cups. This recipe serves 8.

The seasonings are optional, but recommended. If you don't have them don't sweat it (pun intended).

The green rind on the kabocha squash is edible and tasty. You can leave it on or remove it. I leave it on because it is delicious and I like how it looks.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Boil
Cuisine: American

Keywords: low-carb, spicy, chorizo sausage, kabocha squash, soup, kale, stew, easy, simple, under 5 ingredients, less than 30 minutes