I eat a lot of squash in the fall and winter, but kabocha squash is a pretty recent discovery for me. This variety of winter squash comes in both green and orange varieties and I see it regularly at my CSA and farmers markets. Even though I can find the squash, recipes for kabocha are not nearly as common as butternut, acorn or even delicata.
It’s really too bad though, because kabocha is delicious. It’s sweet and creamy and, in the right application, even better than butternut. I’ve been turning our kabocha into a super easy soup.
If you were feeling fancy, you could definitely add fresh or dried spices to this soup. I think sage or thyme or Italian seasoning would be good, but I love the taste of this squash so much and the ease of a recipe that only has 6 ingredients that I’m sharing this in the most simple form.