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Kabocha Squash and Bacon in Buttery Milk Soup
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Chef :
cookpad.japanKabocha Squash and Bacon in Buttery Milk Soup
Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.
Ingredient
Food ration :
2 servings
1/8
Kabocha squash
1 slice
Bacon
1 tbsp
Margarine
100 ml
Water
1 tsp
Miso
200 ml
Milk
Cooking instructions
* Step 1
Remove the seeds and insides from the kabocha squash and cut into bite-sized cubes. Cut the bacon into bite-sized pieces as well.
* Step 2
Warm the butter in a pot over medium heat and stir-fry the bacon and kabocha squash.
* Step 3
Once the kabocha squash is nicely coated in the butter and has turned a bright yellow colour, add the soup stock cube, bring the heat down to medium low, cover with a lid, and boil until the kabocha squash is soft.
* Step 4
Add and dissolve the miso (add 1/2 teaspoon, and add more to taste). Add the milk and gently mix. Turn off the heat when the soup warms up. Don't let it come to a boil, okay?
* Step 5
Serve, crack some pepper on top if you like, and you're done!
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1. Start Small
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3. Focus on Adding—Not Subtracting
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