Pure and simple, this soup is just the squash, an onion and cashew milk. And it really is the squash that makes the soup. If you haven't tried Kabocha squash before, you're in for a treat. It is by far our favorite and has been for years.
Creamy Kabocha Squash Soup (Serves 4)
- 1 medium onion, small dice
- ½ cup filtered water
- 1 large Kabocha squash, seeded and cut in 2-inch pieces (8-10 cups)
- A second ½ cup filtered water
- 1 tablespoon no-salt seasoning
- Ground black pepper to taste
- 3 cups cashew milk (recipe below)
In a large pan add onion and ½ cup water. Cook until onion is soft. Meanwhile, seed and cut Kabocha squash, leaving the skin on. The skin is the sweetest part of the squash.
Add the cut squash to the pan with another ½ cup of filtered water, no-salt seasoning and pepper. Cook until squash is very soft, about 30 minutes.
Mash with potato masher until well mashed and then add cashew milk. Stir until thoroughly mixed and simmer 5 minutes.
You can also add it all to a blender to purée it completely or use a hand wand blender right in the pot.
Cashew Milk (makes 3 cups total)
- ¾ cup cashews
- 2½ cups filtered water
Add to a high-speed blender and blend for 45 seconds. Set aside.