Kabocha Squash Soup Recipe
This is seriously, probably the easiest soup you will ever make. And it is delicious. You must get a really good chicken stock to make it with. If you don’t have fresh chicken stock stored away in your fridge or freezer, then check to see if one of the specialty markets by you has any available for sale. Because there are only three ingredients to this soup, the stock is extremely important.
3 big pinches of salt
1 kabocha squash with the skin scrubbed well and cut into 1 ½ to 2 inch chunks (no seeds)
3 quarts of chicken stock
Add salt to stock, bring to a boil and gently place the squash into it. Boil for 10 minutes and then bring down to medium heat for 20 minutes. The squash should be fork tender at this point, skin and all. If it isn’t, then simmer until it is.
Spoon some of the stock into a bowl and then place some squash pieces into it.
So clean, homey and satisfying.