Kabocha Squash Soup Recipe (2024)

FAQs

Is kabocha squash better than butternut squash? ›

Which Squash is Better than a Butternut? The kabocha won decisively. The deep orange flesh was creamy, without visible fibers. It had a slightly earthier and richer flavor than the butternut.

Kabocha pumpkin has less seeds and thin skin compared to pumpkins. When kabocha is cooked, the taste of kabocha pumpkin resembles sweet potatoes more than any other pumpkin.

Its low glycemic index and high fiber nature make it excellent for maintaining healthy blood sugar levels. Kabocha squash has also been shown to help reduce the risk of some cancers, as well as help boost normal vision.

I do have good news, though: there's no need to peel kabocha squash, as the skin is entirely edible. If your squash is particularly nubbly, you may want to trim away any brown, dry spots, but feel free to leave on the orange or green skin.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on. However, if you want to show that beautiful orange color in your recipe, you have to remove the rind as the dark green kabocha skin will not keep the beautiful orange flesh color.

Research shows that kabocha squash flavonoids like beta-carotene and lutein promote skin health. It prevents oxidation and inflammation of skin cells. It may also protect skin from damage, aging, and cancer growth.

Be careful not too eat it too often – you can get carotenemia (orange skin).

Kabocha squash is a low glycemic food.

Eating low glycemic foods can be very beneficial to your health. “A low-glycemic diet can help you control your weight by minimizing spikes in your blood sugar and insulin levels. This is particularly important if you have type 2 diabetes or at risk of developing it.

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting.

How to tell a good kabocha squash? ›

Yes. Kabocha squash contains fiber and fluid, which help support healthy gut bacteria, bulk up poop, and hydrate the intestines for healthy digestion and bowel movements.

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

High in fiber yet low in carbs, the kabocha squash glycemic index is relatively low, which means that it won't spike blood sugar levels to the same extent as high-carb, starchy foods or added sugars.

Soften kabocha skin in a pot of boiling water. Trim the bottom of the kabocha to sit flat and cut it in half. Remove the seeds. Cut and peel the kabocha squash as desired.

To prepare, make sure that you have a sharp knife (cleaver knife works best) and a good chopping board (preferably softwood). If you don't mind using the microwave, heat the squash for 3-4 minutes. If you rather not use the microwave, roast the squash in the oven for 400 degrees for 20 minutes. The skin should soften.