Kabocha Squash Recipe

Kabocha squash soup is a super simple and healthy dish that is a staple in the Hmong community. It is one of those recipes you grow up having all the time. You can drink it like tea or eat it with rice. Some Hmong people even use it as a stir fry. The dishes are limitless.

I know you’re probably wondering what a Kobocha squash is? A Kabocha Squash is a winter squash known for its sweet flavor and velvety, fluffy texture. It has a dark green rind that is edible and full of nutrients. It is also called Japanese squash, and often called a pumpkin. It is used for a variety of recipes, including, soups, teas, curries, even desserts. 

Now for this recipe you will need these items:

• A pot of your choice

• 1 Kabocha Squash

• Water

• Sugar

The first thing you want to do is cut off the outer skin. You want to make sure there are minimal green parts on your squash. The skin is edible, but some people don’t like it, and they tend to throw it away or use it in another dish. You will then cut your squash in half and scoop out all the seeds. Next, cut it into square-ish chunks, approximately an inch or two in size.

Depending on your pot size, save the rest of your squash, wrap it up in something. You need to refrigerate also because once the skin is removed it will go bad faster.

Add water to half of your pot. After bringing a pot of water to a boil, cook the squash for about 15 minutes but not until it is squishy. You can add sugar if you’d like it to be sweeter, but I only tend to add a teaspoon.

You will have a nutrient filled drink. You can drink it hot or cold, but I often prefer mine warm. You can also eat the squash once it is soft enough. Results should look like the picture above.

I hope everyone enjoys!