One of things that I really look forward to in the winter is eating hearty soups and stews. For me, soup is a full dinner so I like to load my soups with vegetables and protein. This hearty kabocha squash soup is loaded with kabocha squash, meat and two handfuls of fresh herbs. It gets its flavor from a load of onions, garlic and beef broth. I wanted a chunky soup that was also thick and the squash delivered just that. Some got dissolved into the broth and the rest remained in pieces. I will definitely be making this soup again.
I like to add G. Washington Rich Brown Seasoning and Broth to the use because I think it really gives the soup extra flavor. You can purchase it on amazon or you can also find it at your local supermarket.
- 2 medium kabocha squash
- 2 lbs beef - can be chuck
- 3 medium onions diced
- 3 tablespoons oil
- 2 cloves garlic minced
- 2 bay leaves
- 1 packet g. washington rich brown seasoning and broth
- 6 cups beef broth
- 1 cup chopped parsley
- 1 cup chopped dill
- Wash squash and poke with holes using a sharp knife.
- Bake on a sheet at 350 for 1 hour or until soft.
- Let cool and scoop out the flesh discarding the peel and seeds.
- Set aside.
- Add onions to an 8 qt pot with onions on low flame.
- Cook onions until soft and they just begin to caramelize.
- Add bay and garlic and sauce until fragrant about 1 minute.
- Add beef to pot and let brown.
- Add broth and squash and cook until meat is soft. Break up very large chunks of squash with a spoon.
- Add parsley and dill and cook for 5 minutes.
- Serve









This was delicious! Hearty and comforting on a cold day.
It’s not cold yet here where I live, but we have soup all the time anyway. This one is really good, especially if you use a fatty beef.
Ha Avner! I miss you too
Hearty and filling
Enjoyed by all
You must serve it
At your next ball
I love this poem!!
Excellent, delicious, perfect dinner !
I’m so happy you enjoyed it! My fussy eaters wouldn’t touch it. More for me!