I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.

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  • Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.

  • Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.

  • Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

Nutrition Facts

245 calories; protein 6.5g 13% DV; carbohydrates 54.2g 18% DV; fat 3.8g 6% DV; cholesterol 0mg; sodium 544.7mg 22% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/23/2017
This soup was good but even tripling the amount of spices it says to add it still was a bit bland for my taste. I used an acorn squash instead of a kabocha squash. Not sure if that makes a difference. Consistency was good and easy to make. Read More
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