Chilled Kabocha Squash Soup

November 21, 2012 / By Foodland

Chilled Kabocha Squash Soup

A refreshing and delicious recipe capturing the wonderful flavors of fall and kabocha.
Course Appetizer, Snack, Soup
Servings 4 Servings


  • 2 celery, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon fresh ginger, grated
  • 0.25 cup Butter
  • 2 cups kabocha peeled, seeded, and diced(peel very carefully with a sharp peeler then cut in half and dice)
  • 1 teaspoon turmeric powder
  • 0.25 cup sake
  • 0.25 cup mirin
  • 1 quart chicken stock or chicken broth
  • 3 cups cream
  • salt and white pepper to taste


  1. In a large saucepan, sauté celery, onions, garlic, and ginger in butter until soft.
  2. Add squash and turmeric and sauté for 2 minutes before adding sake and mirin.
  3. Add chicken stock and bring to boil.
  4. Add cream, lower heat and reduce by one third, making sure to check the consistency while reducing.
  5. Blend the soup in a blender or with an immersion blender. If using a blender, be sure to keep the air cap open and use the pulse action so that you don’t get burned.
  6. Season with salt and pepper to taste.
  7. Strain through a medium fine sieve.
  8. Refrigerate soup and serve chilled, garnish with rice crackers.
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