Comments on: Roasted Kabocha Squash Soup

By: George

George — Tue, 04 May 2010 20:48:30 +0000

Great soup ,, I tossed some yogurt in mine

By: Sueso

Sueso — Sun, 28 Mar 2010 02:59:25 +0000

We have just discovered this squash and I used to HATE squash. (Childhood trauma…ha) Well, I’m on a very restrictive diet…just veggies and meat for one meal…(suppliments) for the others…so I needed VARIETY! This is so good tasting..I couldn’t believe it! Especially with a little butter…oh and my hubby cooks it in the Microwave! Hope to get him to try this soup too…probably have to drop the milk tho…not sure how that will work…maybe some skim milk?

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Sun, 10 Jan 2010 21:26:48 +0000

Angie– More of a French twist on the recipe, love it! Glad you liked it!

By: Angie Butcher

Angie Butcher — Sat, 09 Jan 2010 01:33:32 +0000

I made this soup and omitted the coconut milk altogether. I used 2 T. heavy cream instead and put the roasted squash and onions in the blender. Yum!! Thanks for the great idea.

By: Fuji Mama

Fuji Mama — Thu, 18 Jun 2009 23:45:17 +0000

krismakes– I had never heard of butternut pumpkin, so I looked it up, and yes! Same thing! I love pumpkin stuff. I did a whole week of pumpkin recipes last year and am thinking about doing it again this year. (http://www.lafujimama.com/search/label/Pumpkin%20Palooza)

By: krismakes

krismakes — Thu, 18 Jun 2009 23:35:59 +0000

I've seen lots of different squashes (is that a word?) but not heard of kabocha. When you say butternut squash is it the same as butternut pumpkin? People don't say squash that much here, more pumpkin! I love pumpkin soup, my mum has made it ever since I can remember and now I make it too. Was just thinking last night while I made another soup (it's winter here)that a pumpkin, curry, chickpea, coconut milk type combo would be great for soup. I will definetely try your kabocha soup. And i might have a bash at my combo too one day soon.
Thanks for the links for the dressing mix subs, will check them out and let you know how they go.
Cheers
Kris

By: Fuji Mama

Fuji Mama — Thu, 18 Jun 2009 22:20:34 +0000

maybelle's mom– Yay for another fellow kabocha lover! It's interesting how the availability of kabocha varies so much depending on region. In Japan it is available basically year round. I also see it quite frequently in California.

By: maybelle's mom

maybelle's mom — Thu, 18 Jun 2009 22:14:51 +0000

Oh, I love Kabocha. We are months from squash season but I am excited to try this sometime.

By: Fuji Mama

Fuji Mama — Thu, 18 Jun 2009 21:24:14 +0000

Bob– It's a bit like butternut squash: sweet, rich, smooth, and creamy. I highly recommend it!

Sarah– Do you have a toaster oven? You could do it in there! The other thing you could do is steam it and it will still taste FABULOUS! Mmmm, Tom Kha Gai is one of my favorite things in the entire world, and 90% of the time you can't find it, and even if you do, it's not gauranteed to be good. I had been looking for a good recipe for ages and finally found that one and it is definitely a winner!

By: Chow and Chatter

Chow and Chatter — Thu, 18 Jun 2009 03:14:25 +0000

great soup