Ingredients
- 1 tbsp Beef tallow or 100% Grass-fed Butter
- 1/2 Kabocha Squash, peeled, seeded, and cubed
- 1 Garlic, minced
- 1/2 cup Water or Bone Broth
- Raw Heavy Cream
- Salt & Pepper to taste
Instructions
- Sauté the Kabocha – Heat beef tallow (or butter) in a large pot over medium heat. Add the cubed Kabocha squash and sauté for about 5-7 minutes until it starts to soften and brown slightly.
- Add garlic – Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Add a pinch of salt here.
- Add water or broth – Pour in the water (or bone broth) and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the Kabocha is fully softened and tender.
- Blend the soup – Use an immersion blender to purée the soup directly in the pot, or carefully transfer the soup to a blender in batches. Blend until smooth and creamy.
- Finish with cream – Once the soup is blended, stir in the raw heavy cream. Taste and season with more salt and pepper as desired.
- Serve & enjoy – Ladle the soup into bowls and serve warm. Optional: garnish with a drizzle of extra cream or a sprinkle of fresh herbs for added flavor.
Tips & Notes:
- Thickness – If you want a less thick texture, add more water. If you want thicker and richer soup, add less water.
- Serve cold – This soup can be served cold as well!
Storage:
Store leftover Kabocha soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup can also be frozen. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months.
Reheat: Thaw overnight in the fridge and gently warm it on the stove, adding a little water or broth to reach your desired consistency.
