Kabocha Soup With Challah Croutons Recipe

Name: Kabocha Soup With Challah Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kabocha Soup; 2 tablespoons butter; 1 medium yellow onion, thinly sliced; 2 teaspoons curry powder; 3 pounds kabocha squash; 3 cups chicken broth; 1 cup whole milk; 1/2 cup heavy whipping cream; 2 teaspoons kosher salt; Freshly ground black pepper; Challah Croutons + Toppings; 1 cup unsweetened whipped cream (I just hand-whip some of the leftover heavy whipping cream) or creme fraiche; Chopped chives; 1/2 pound day-old challah; 1/4 cup olive oil; 1 microplane-grated garlic clove; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon kosher salt

Servings: persons

Kabocha Soup
2 tablespoons butter
1 medium yellow onion, thinly sliced
2 teaspoons curry powder
3 pounds kabocha squash
3 cups chicken broth
1 cup whole milk
1/2 cup heavy whipping cream
2 teaspoons kosher salt
Freshly ground black pepper
Challah Croutons + Toppings
1 cup unsweetened whipped cream (I just hand-whip some of the leftover heavy whipping cream) or creme fraiche
Chopped chives
1/2 pound day-old challah
1/4 cup olive oil
1 microplane-grated garlic clove
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt

1
["Soup Instructions:
2
Slice kabocha in half and spoon out the seeds. Cut each half into three wedges. Turn each wedge onto the flat side and remove the green skin. Cut each wedge crosswise into four even squares.", "Melt butter in a dutch oven or pot, over medium heat. Once the butter has melted, slide in the sliced onion, curry powder and a sprinkling of salt. Stir the onion continuously for 10 minutes, or until caramelized. Slide kabocha cubes into the pot, along with another sprinkling of salt and stir for five minutes. Add the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and cover the pot for 10 minutes.", "Using a fork, pierce kabocha to check for doneness. It should be soft enough to pierce without resistance, but not so soft that it falls apart. If it's not quite soft enough, stir, cover and cook for another five minutes.", "When kabocha is cooked through, blend in batches in a blender or use an immersion blender (one of my favorite kitchen tools!) until completely smooth.", "Stir in milk, then heavy whipping cream. Make sure to keep the heat very low and be careful to not let the soup boil at this point.", "Season the soup with salt and pepper to taste.", "Top with a dollop of the whipped cream, challah croutons and chives.", "Challah Croutons Instructions:
3
Preheat the oven to 375 degrees.", "Grate garlic clove into olive oil, stir in herbs and salt, Be very careful to only include very small, microplane-d pieces of garlic. Larger pieces will get burnt and become bitter.", "Cut challah into roughly 3/4"" x 3/4"" cubes. I recommend using a regular knife for a cleaner cut (as opposed to a serrated knife).", "Place cubed challah onto a baking sheet and pour oil mixture over challah and mix well with your hands.", "Spread challah out on baking sheet so it's just one layer and the challah is not (or just barely) touching each other.", "Bake for five minutes and check on it. It should be a nice and toasty golden color. If it's not browning quite yet, bake for another 5 minutes and check on it again. It took me about 12 minutes to achieve this in my oven."]

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Kabocha Soup, 2 tablespoons butter, 1 medium yellow onion, thinly sliced, 2 teaspoons curry powder, and more.

Yes, Kabocha Soup With Challah Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kabocha Soup With Challah Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions