Comments on: Kabocha Squash Soup

By: Frozen Ginger Cubes - Pass the Plants

Frozen Ginger Cubes - Pass the Plants — Sat, 04 Dec 2021 17:36:49 +0000

[…] now, and it’s already come in handy several times. I’ve used it in vegan tikka masala, kabocha squash soup, sweet potato peanut sauce, and most recently in vegan gingerbread blender muffins. Every time […]

By: Patricia Jones

Patricia Jones — Sat, 20 Nov 2021 11:16:26 +0000

Hi, Beth very right you are in winter we all want soup to make us warm and you added cocount oil and ginger that’s such a great idea . I loved your recipe.

By: Julie

Julie — Sun, 14 Nov 2021 00:42:12 +0000

I make coconut milk by blending coconut flakes with water. Ka-boom.

By: Tiffany Schmidt

Tiffany Schmidt — Mon, 07 Dec 2020 00:19:14 +0000

This has been our go to squash soup recipe every winter now for the past two years. Thank you for such a lovely and concise recipe!

Things I do to it to add protein or texture: whisk in integral collagen and top with sour cream and pumpkin seeds.

By: Mia Fernandes

Mia Fernandes — Sat, 05 Dec 2020 02:13:19 +0000

I made this for the first time on thanksgiving day- a week ago now. It was super easy and tasted superb that very first time! I have made it three times in the past week- that’s how much my family likes it! I substitute the shallot for half an onion as suggested, works like a charm. Thanks so much for this wonderful soup recipe!

By: Lala Lee

Lala Lee — Tue, 14 Jan 2020 00:29:16 +0000

Everything about this recipe and presentation was absolutely wonderful. The descriptions, lessons and explanations made this a super easy recipe with top notch results. I always wanted to make this soup but never put the effort into trying. Thanks for the warning about not eating most of the roasted pumpkin. That’s delicious as well Lucky for living in Hawaii, kambocha is plentiful.

By: Jennifer Welsh

Jennifer Welsh — Tue, 17 Dec 2019 15:01:16 +0000

Do you have to skin the squash? I know that the skin is edible.

By: Claudia

Claudia — Tue, 29 Oct 2019 17:06:17 +0000

Such a yummy and simple recipe! Aside from the fact that I almost killed myself trying to cut the squash into wedges, the skin was nearly unpenatratable but neverthess I persisted…
I used cashew cream instead of coconut, just as creamy and mostly becuase I won’t have leftover coconut milk.

Turned out sooo good… I only tried the roased squash after it was all safely in the pot with water and was standing over my cutting board eating the rest out of the shell…. haha.. ????

By: Haifa Martinez

Haifa Martinez — Sat, 26 Oct 2019 00:42:40 +0000

Thank you for sharing the plant goodness, the easy steps and most of all the HUMOR!!!

By: Tammy Jo Kerney

Tammy Jo Kerney — Sat, 07 Sep 2019 01:27:15 +0000

My Goodness! Maybe the best squash recipe I have ever tried. My husband said this is fine restaurant eating here! ???????? Our store didn’t have the Kabocha Squash. I used 3 10oz bags of raw pre cut up Butternut Squash, which I roasted with cracked pepper. I also tried my new immersion blender for the very 1st time. Thank you for sharing! Everything I have tried from you this week has been amazing! I will definitely make the soup again. Hopefully our store will get some Kabocha Squash that we can try on the future. ????