![](https://cdn.statically.io/img/www.allrecipes.com/thmb/LD7RMA6vAxBTxHQ0xRysM5GwPic=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4516222-a8cc0615b4d047b69eead63930df64a1.jpg)
Ingredients
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½ large kabocha squash, seeded
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1 teaspoon olive oil
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½ small yellow onion, chopped
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1 clove garlic, minced
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1 cup pumpkin puree
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1 cup vegetable broth
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1 pinch ground cinnamon, or to taste
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1 pinch ground nutmeg, or to taste
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1 pinch ground allspice, or to taste
Directions
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Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
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Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
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Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
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Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.
Nutrition Facts (per serving)
245 | Calories |
4g | Fat |
54g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 245 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 4% |
Sodium 545mg | 24% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 12g | 41% |
Total Sugars 16g | |
Protein 7g | 13% |
Vitamin C 63mg | 69% |
Calcium 184mg | 14% |
Iron 5mg | 26% |
Potassium 1868mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.