Kabocha Squash Stew Recipe

Name: Kabocha Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Kabocha squash; 1/2 Onion; 1 medium Potato; 1/4 Carrot; 100 grams Chicken thigh meat; 200 ml Water; 200 ml Milk; 1/2 tsp Consomme; 1 pinch Salt; 1 tbsp Butter; 2 tbsp Flour; 1 Salt; 1 Pepper

Servings: persons

150 grams Kabocha squash
1/2 Onion
1 medium Potato
1/4 Carrot
100 grams Chicken thigh meat
200 ml Water
200 ml Milk
1/2 tsp Consomme
1 pinch Salt
1 tbsp Butter
2 tbsp Flour
1 Salt
1 Pepper

1
Chop the kabocha into bite-sized pieces and place in a heatproof dish or a silicon steamer.
2
Cover loosely with plastic wrap and microwave for about 2 minutes at 600W.
3
While the kabocha is microwaving, cook the ingredients over the heat.
4
When the consomme and salt dissolves, turn the heat off.
5
When the kabocha is soft, peel its skin.
6
Blend the kabocha and the ingredients in a blender.
7
Slice the onions, chop the carrot and potato roughly, and chop the chicken thigh into preferred sizes.
8
Microwave the potato and carrots for 2 minutes 30 seconds at 600W and soften.
9
While doing so, heat some butter in a pot and fry the onion until soft.
10
When soft, add the potato, carrots, chicken, kabocha skin and grill briefly.
11
Season with salt and pepper.
12
Add flour and stir until it's not floury.
13
When the flour is completely dissolved, add ingredients in batches.
14
When it's mostly mixed-in, pour the rest of the mixture and stir well.
15
Mix and simmer to preferred thickness.
16
It's ready.

158

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 150 grams Kabocha squash, 1/2 Onion, 1 medium Potato, 1/4 Carrot, and more.

Yes, Kabocha Squash Stew 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 Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions