Recipe: Tasty Kabocha Squash Soup with Dumplings for the Winter Solstice
Kabocha Squash Soup with Dumplings for the Winter Solstice. Great recipe for Kabocha Squash Soup with Dumplings for the Winter Solstice. I made this in place of "itoko-ni" (a miso soup with root vegetables, adzuki beans, konnyaku, and aburaage). The kabocha squash dumplings is a standard recipe.
It's an Asian dumpling that I've let simmer on the back burner for a while and didn't tackle till this week, when faced with leftover roasted kabocha squash. My husband Rory said, "Let's make Italian. Kabocha squash is my favorite of all winter squash and your soup is a delicious way to really enjoy and appreciate it. You can cook Kabocha Squash Soup with Dumplings for the Winter Solstice using 10 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Kabocha Squash Soup with Dumplings for the Winter Solstice
- You need of Kabocha Squash Rice Dumplings:.
- Prepare of Kabocha squash with the insides removed.
- It’s of Shiratamako.
- It’s of Water.
- You need of Kabocha Squash Soup:.
- It’s of Kabocha squash with the insides removed.
- It’s of Water.
- It’s of Milk.
- It’s of Sugar.
- Prepare of White miso.
I bet the flavor is as good as it looks. Hope you and your family have a wonderful Thanksgiving Nami! An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. You can use butternut or acorn squash if you cannot find kabocha.
Kabocha Squash Soup with Dumplings for the Winter Solstice step by step
- Prepare the broth: place the kabocha squash into a pot with water, cover with a lid and boil until it softens..
- After you have boiled it until soft, add all of it into the broth with a hand mixer. Add milk and sugar, and whip until smooth..
- Return to the pot, and turn on the heat. Add miso and dissolve. Check the flavor, and add sugar to taste if it is not sweet enough, then it's done..
- If the soup is too thick, add milk while checking on the texture..
- Prepare the dumplings: Moisten the kabocha squash with the insides removed, wrap in plastic wrap, and microwave until soft. Mash while still hot..
- Place the shiratamako and kabocha squash into a bowl, gradually add water, and knead it until it's about as soft as an earlobe..
- Roll into 2 cm balls into your hand, and make an indent in the middle with your finger (this helps the broth soak in. You can leave them as balls if you like)..
- Drop into boiling water. Once they have floated to the surface, boil as-is for another minute. Drain the water, place into bowls, pour the broth over it piping hot, and it is done..
- You could eat the dumplings in a simple soup made of canned adzuki bean diluted in hot water..
You can easily make the dish vegan as well. Make a big batch in advance and serve it with toasted bread for a healthy dinner. Vegan-Adaptable, Gluten-Free In the old days when vegetables were scarce during the winter months, kabocha squash was one of the staple foods to nourish the Japanese people. For that reason, kabocha holds a special place during the winter meal in Japan – used to create rich, delicious dishes that fill the body with warmth and nutrients to prevent winter illness. Kabocha Squash Soup Kabocha squash soup is the perfect way to combat the polar vortex – it will warm you from head to toe! With just a few ingredients, you can have piping hot soup on your table in less than an hour, and it's so good you'll keep going back for more!