EAT
The simplest bowl you can make with cured kabocha squash
Before they went past their best in storage, we turned our remaining kabocha into soup.
October 5, 2025
We kept the mini kabocha we harvested this summer in the fridge so we could enjoy them for a long time, and before they went past their best, we decided to make soup.
Ingredients
INGREDIENTS
- 1 mini kabocha squash (steamed)
- 1/2 onion
- 1 tbsp butter
- 500 ml milk (adjust for thickness)
- 1–2 slices of cheese, a pinch of salt and sugar
The skin was soft enough that, depending on its condition, we could blend it skin and all. Blended, the color turns a light green.
How to make it
01 Slowly sauté the onion in butter until golden brown to caramelize it. (Rushing it over high heat burns it easily.)
02 Add the steamed kabocha, pour in the milk and blend until smooth.
Blending steamed kabocha with milk until smooth.
03 When it starts to boil, add the cheese and season with salt and sugar. If the kabocha is sweet enough on its own, you can skip the sugar.
A small tip
A little salt actually brings out the natural sweetness of the ingredients. Serve with a baguette and lemon-dill butter, and the fresh buttery aroma goes beautifully with the sweetness of the kabocha.
You have to wait until the onion turns brown, but I ran out of patience, turned up the heat and burned it...
KEY NOTES
- · Ingredients: 1 mini kabocha (steamed), 1/2 onion, 1 tbsp butter, 500 ml milk, 1–2 slices of cheese, a pinch of salt and sugar
- · Key tips: caramelize the onion slowly over low heat; a little salt brings out the sweetness
Looking back now — attempts like this, figuring out how to enjoy every last kabocha we grew, have also led to products like our freeze-dried chips.
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