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Kabocha Squash Soup


Found these guys at the Asian Market today. I was originally looking to get butternut squash, but I had never seen “kabocha” squash before & decided to use it in my soup instead.

For anyone interested:

Kabocha (katakana: カボチャ) is a Japanese variety of winter squash. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers.

Kabocha is commonly called Japanese pumpkin, especially in Australia and New Zealand. In Thailand, it is called Fak Thong (Thai: ฟักทอง or golden squash) and is also called kabocha squash in North America. In Japan, the word kabocha may refer to either this squash or to the Western-style pumpkin.

The finished product: Kabocha Squash Soup + Sage/Rosemary/Thyme + Cashew Cream, served with roasted brussels sprouts.


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