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Perfect Blend recipe

Kabocha Squash Soup with Toasted Cumin and Chiles

The Japanese kabocha squash is squat and round, and has nubby, dark green skin and dense, sweet flesh. Use a large, heavy chef’s knife to cut the squash into big chunks. Because the skin is too thick and brittle to peel, the squash is cooked and then the flesh is scooped from the skin. Pureed with coconut milk, it makes a rich, golden soup. Balance the richness with a generous addition of fresh lime juice, slivered chiles, and a shower of finely chopped cilantro.

Per serving :

Calories: 317

Fat: 30 g

Carbs: 15 g

Protein: 6 g


US | Metric
Metric | US
  • Squash - 1⅝ lb
  • Onion - 1⅝ oz
  • Garlic - 1/8 oz
  • Coconut Milk - 15½ oz
  • Cumin - 1/8 oz
  • Salt - 1/8 oz
  • Black Pepper - 0.02 oz
  • Vegetable Oil - 3/8 oz
  • Lime Juice - 1¼ oz
  • Jalapeno - 1/4 oz
  • Cilantro - 1/8 oz
  • Jalapeno - 0.04 oz
  • Cilantro - 1 Tbsp

Nutrition Facts

Serving Size 1 serving (about 326g)
Amount per serving
Calories 317 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 26g 127%
Cholesterol 0mg 0%
Sodium 508mg 22%
Total Carbohydrate 15g 5%
Dietary Fiber 5g 20%
Sugars 9g  
Protein 6g  
Vitamin A 2% Vitamin C 70%
Calcium 6% Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.


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