Kabocha Squash Soup Recipe (2024)

FAQs

Is kabocha squash good for diabetics? ›

It has a low glycemic index, which means it slowly increases and maintains blood sugar levels. Like other winter squash types, kabocha pumpkin is rich in polysaccharides or fiber. It keeps you full for longer and prevents blood sugar from rising quickly.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on.

Kabocha's taste is a cross between a pumpkin and sweet potato. Its flesh has a sweet, earthy flavor with hints of chestnut, and is chock full of beta-carotene, fiber, and vitamins A and C.

How do I thicken butternut squash soup? If you find the soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water).

It also resembles a sweet potato in taste. However, kabocha has a lower glycemic load than sweet potato and pumpkin, so it doesn't cause the blood sugar to spike. It's also a great source of beta carotene, a precursor of vitamin A.

Squash is a starchy vegetable that contains carbohydrates, which can cause a rise in blood sugar levels and trigger the release of insulin. However, the extent to which squash affects insulin levels can vary depending on the type of squash and how it is prepared.

Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.

Cooked squash will last 3-4 days in the fridge, or 2-3 months in the freezer. Uncooked, uncut squash will keep for 3-4 months in a cool, dry place.

Yes, you can eat kabocha squash raw! Toss it in a vinaigrette or marinade and let it sit for 10 minutes to soften. Then it's delicious as an addition to deli-style small plates.

In Japan there is a notable tradition of eating kabocha on the day of the winter solstice, to symbolize hope for good health in the coming cold months.

What is a fun fact about kabocha squash? ›

Legend has it that Portuguese explorers introduced the Kabo- cha squash to Japan in the mid 16th century and the squash was mistakenly thought to have come from Cambodia because that was the last place the ex- plorers had visited. They called the squash “Cambodia abóbora” which the Japanese renamed to be Kabocha.

Kabocha Squash

Two of the more common, and nicest tasting are 'Red Kuri' (92-100 days) with its orange-red skinned fruits and smooth flesh that is less sweet but nicely flavored, and the gray-skinned 'Winter Sweet' (95 days), which has dry, sweet flesh.

Consider using methods like making a roux, blending beans or legumes, using bread, adding egg yolk, pureeing vegetables, incorporating heavy cream or coconut milk, adding potato flakes or starch, or making a slurry with cornstarch or arrowroot to thicken soups without sacrificing flavor or texture.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Its fiber helps with blood sugar. Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly.

While Kabocha squash excels in antioxidant power, butternut squash stands out for its vitamin-rich composition. Acorn squash and delicata squash offer a nutrient-packed punch, and spaghetti squash provides a low-carb alternative without compromising nutritional value.

Kabocha squash had higher amounts of vitamins and C than pumpkin, while both showed similar mineral contents except for iron.