Have you ever seen a green, knobby kabocha squash and wondered what to do with it? Well, the answer is a lot! You can use this squash like you would any squash—it’s delicious roasted, mashed, and diced into stir-fries. I particularly love winter squash, such as this lovely, orange-fleshed squash, in creamy, pureed soups. Introducing my Miso Kabocha Soup with Tofu, which is completely plant-based (vegan) and gluten-free.
I took home a lovely kabocha squash from the farmers market, because it reminded me of my trip to Japan several years ago, during which I enjoyed discovering all of the beautiful, local vegetables that formed such an important part of the healthy, traditional Japanese diet. People have one of the longest lifespans there among developed nations. While in Kyoto, I saw a beautiful display outside of a restaurant, and there sat a kabocha squash! (See the photo below.) These Japanese squash are very prominent in Asian cooking, and I’ve been loving them in my home cooking ever since.
For this recipe, I was inspired to create an homage to the Japanese cooking traditions of miso soup with tofu, borrowing the Japanese squash to add some gorgeous color and flavor to this traditional recipe. Best of all, the recipe has only 7-ingredients, and is quite simple to prepare because fewer ingredients, means easier cooking, which I’m all for! This creamy soup was inspired by the flavors of Japan, including miso, ginger, and tofu. It’s hearty and nutrient-rich, too. And I have to say it is scrumptious—even my son gave it a thumbs up. If you can’t find a kabocha squash, feel free to swap it for acorn, butternut, carnival, or delicate—any winter squash will do.
Slice kabocha squash into large pieces (unpeeled), scoop out seeds, and cook it until tender. You can place it in a baking dish with a small amount of water and bake at 350 F for about 35 minutes; steam it in a pot covered with water for about 25 minutes; or microwave it in a microwave safe dish with a bit of water for about 10 minutes. Remove from heat and allow to cool slightly. Once squash is cooled, scoop out the flesh from the peel.
Place squash flesh in the container of a blender. Add vegetable broth, plant-based milk, miso, and ginger and process until smooth.
Add to a medium pot and heat until bubbly. Stir in diced tofu and green onions.
Instant Pot directions: Slice kabocha squash into large pieces, scoop out seeds, and peel it. Place the squash, along with the vegetable broth, plant-based milk, miso, and ginger in the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. Puree soup in a blender container, and stir in diced tofu and green onions.
Slow cooker directions: Slice kabocha squash into large pieces, scoop out seeds, and peel it. Place the squash, along with the vegetable broth, plant-based milk, miso, and ginger in the container of the crockpot. Cook on high for 4–6 hours or on low for 8–12 hours. Cook according to manufacturer’s directions. Puree soup in a blender container, and stir in diced tofu and green onions.
Serving Size:1 serving
Saturated Fat:1 g
Keywords: soup, tofu soup
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For other plant-based soup recipes, check out these: